Turkey Meatball Soup

• 1 pound Ground Turkey
• 1 whole Egg
• 2 Tablespoons Water
• 1/4 cups Plain Bread Crumbs
• 1/4 cups Finely Grated Parmesan Cheese
• 2 Tablespoons Chopped Fresh Parsley
• 2 cloves Garlic, Peeled And Minced
• 3/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Pepper
• 8 cups Chicken Broth
• 1 cup Thinly Sliced Carrots
• 1 cup Orzo, Or Other Small Pasta
• 4 cups (packed) Chopped Bok Choy (Asiatic Vegetable In The Cabbage Family)

1. 1.teat the egg and water well in a small bowl. Stir in the breadcrumbs, and set aside for 5 minutes.
2. 2.tlace the turkey in a large bowl with the parmesan cheese, parsley, garlic, salt and pepper.
3. 3.ty now the breadcrumbs have absorbed the egg and water, and has thickened to a paste-like consistency. Add the breadcrumb mixture to the rest of the meatball ingredients. Mix and knead with your hands until well blended.
4. 4.tet your hands, pinch a small piece of the turkey mixture, and roll it between your hands to form small, bite sized meatballs. I usually get between 55-60 meatballs. Chill the meatballs in the refrigerator for 30 minutes.
5. 5.tour the chicken broth into a large stock pot, and bring it to a boil over high heat.
6. 6.teduce the heat to medium, and add the carrots and the orzo. Simmer for about 7 minutes or until carrots are soft.
7. 7.tdd the meatballs, one at a time, and once they are all added, continue simmering for 10 minutes.
8. 8.ttir in the chopped bok choy, and continue to simmer until meatballs are done, and the bok choy is soft; about 5 more minutes.
9. 9.taste and add additional salt and pepper, to taste. This is a thick soup. Add more chicken broth to thin it out, if you like.
10. 10.tadle soup into bowls and serve with crusty bread.

ground turkey, egg, water, ubc, ubc, parsley, garlic, kosher salt, ubc, chicken broth, carrots, pasta, bok

Taken from tastykitchen.com/recipes/soups/turkey-meatball-soup/ (may not work)