Last night’s meatballs became the most delicious soup for lunch today. I love when repurposing leftovers are so good the recipe is worthy of being shared on its own. I like to reinvent things when cooking for just the 4 of us because I like variety. I think this soup is good enough to share with a crowd and I can picture myself making it for the extended family when we are all together in the mountains for a long weekend. The meatball recipe was shared in my previous post. The simple soup comes together really quickly and has tons of flavor.
What you need:
1/2 yellow onion, chopped
1 large carrot peeled and chopped
1/2 tsp salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1 cup chopped fresh kale
2 cups chicken broth
2 cups marinara and mini turkey meatballs from last recipe
1/2-3/4 cup of orzo
In a soup pot, add a drizzle of olive oil and sauté onions and carrots over medium heat until the onions are translucent. Add salt, pepper, and Italian seasoning. Now pour in your chicken broth and bring to a boil. Reduce to simmer, add your kale and leftover marinara and meatballs. Lastly, pour in your orzo and stir occasionally so they don’t stick to the bottom for approximately 8 minutes until the orzo is cooked through. I added only 1/2 cup so it would be brothy and soupy but you could probably add up to 1 cup if you want to stretch it a little further or thicken it into more of a stew. Enjoy.