Ground turkey: 100g (3.5 oz), Egg: 25g (1/2 large), Breadcrumbs: 15g (2 tbsp), Parmesan cheese: 10g (1 tbsp, grated), Spinach: 75g (3 cups), Orzo pasta: 30g (2 tbsp, dry), Onion: 50g (1/3 medium, diced), Carrot: 50g (1 small, diced), Celery: 30g (1/2 stalk, diced), Garlic: 3g (1 clove, minced), Chicken broth: 400ml (1 3/4 cups), Italian herbs: 2g (1 tsp), Olive oil: 5ml (1 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. In a bowl, combine 100g ground turkey, 25g egg, 15g breadcrumbs, 5g grated Parmesan, 1g Italian herbs, salt, and pepper. 2. Form into 12-15 small meatballs (about 1 inch in diameter). 3. Heat 5ml olive oil in a pot over medium heat. 4. Add 50g diced onion, 50g diced carrot, and 30g diced celery. Cook for 5 minutes until softened. 5. Add 3g minced garlic and cook for 30 seconds until fragrant. 6. Add 400ml chicken broth and bring to a boil. 7. Add meatballs and simmer for 8-10 minutes until cooked through. 8. Add 30g orzo and simmer for 8 minutes until pasta is tender. 9. Add 75g spinach and cook until wilted. 10. Season with salt and pepper to taste. 11. Serve garnished with remaining 5g grated Parmesan and 5g chopped parsley.
