I need a name for this soup since I came up with it myself by combining the flavors and styles of a few other soups. Maybe Italian meatball soup? Maybe Tomato Basil Meatball soup? Hmmmm….let me think on it.
Tomato Basil Meatball soup
1 medium onion, diced
5 cloves of garlic, peeled and sliced
3 Tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
kosher salt and fresh ground pepper to taste
3/4 cup white wine, I had a chardonnay on hand
32 ounces chicken broth
2-3 cups water
1 28 ounce can of plum tomatoes
handful of fresh basil
1 pound ground turkey
1/2-3/4 cup seasoned Italian bread crumbs
1/2 cup parmesan cheese
1 teaspoon or so of kosher salt and 1/2 teaspoon fresh ground pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
3/4 cup orzo-cooked separately
Heat oil in a stock pot and saute the onion for a few minutes, add in garlic and red pepper flakes. Heat another 2 min. or so, don’t burn the garlic or it becomes bitter. Add in the wine and reduce to about half. Add in the chicken broth. Cut up the plum tomatoes and add them to the broth and water( You could use all chicken broth or stock instead of water for a richer flavor). Add in salt and pepper and adjust taste, at this point you could add more pepper flakes if you like.
Make meatballs with turkey, egg, breadcrumbs, cheese and seasoning. Roll into small meatballs and drop into soup when it is boiling. Simmer for 20 minutes. Add in a handful of fresh basil that has been chopped. In a separate pot, cook the orzo for about 9 min. or al dente. Drain and mix with a little olive oil. Serve with the pasta and fresh grated parmesan cheese.
Michelle Amoroso Lutz
I paired this with the Rosemary and cheese focaccia and it was simply delicious!