Rosemary turkey meatball soup
Calorie controlled cooking spray
1 large, finely chopped
2 stick(s), finely chopped
Chicken stock cube(s)
3 cube(s), made up with 1.5 litres hot water
Merchant Gourmet Orzo (Rice-shaped Pasta)
Turkey Breast Mince, raw
3 teaspoons, finely chopped
½ zest(s) of 1
- Mist a large saucepan with cooking spray over a medium heat. Add the onion and celery and cook, stirring, for 3-4 minutes or until softened. Add the stock and half the garlic and bring to the boil. Reduce the heat to a simmer and add the orzo. Cook, uncovered, for 10 minutes or until the pasta is tender.
- Meanwhile, combine the mince, rosemary, lemon zest and remaining garlic in a bowl, then season to taste. Roll tablespoons of the mixture into balls. Heat the olive oil in a large nonstick frying pan over a medium heat. Add the meatballs and cook, turning occasionally, for 5-6 minutes or until browned and cooked through. Add the meatballs to the orzo mixture.
- Serve the soup topped with the rocket and parmesan.