Creamy Tomato Orzo Soup With Mini Turkey Meatballs (Print Version)

# Ingredients:

01 - 1 pound lean turkey meat.
02 - 1/3 cup bread crumbs.
03 - 1 spoon Italian spice.
04 - 1/2 spoon garlic powder.
05 - 1 spoon red pepper flakes.
06 - 2 spoons pesto (if you want).
07 - Salt and pepper.
08 - 1 spoon olive oil for cooking.
09 - 1/2 spoon olive oil.
10 - 3 garlic cloves, tiny cut.
11 - 1 yellow onion, cut up.
12 - 1 big carrot, sliced.
13 - 1 big can (28 oz) crushed tomatoes.
14 - 1 can (15 oz) light coconut milk.
15 - 4 cups chicken broth (low salt).
16 - 1 spoon Italian spice.
17 - 1 cup orzo pasta.
18 - 1/2 spoon salt.
19 - Black pepper.
20 - 2-3 cups spinach.
21 - Parmesan cheese for top.
22 - Extra pesto for top.

# Instructions:

01 - Mix turkey, crumbs, spices, pesto, salt, pepper with hands. Roll 40-45 tiny meatballs.
02 - Heat oil in pan. Cook meatballs in batches (5-6 minutes) till brown. Put on plate.
03 - Heat oil in big pot. Cook garlic, onion, carrot 3-5 minutes till soft.
04 - Add tomatoes, coconut milk, broth, spices, pasta, salt, pepper. Put meatballs back in.
05 - Let bubble, then turn low. Cook 15-20 minutes. Stir sometimes.
06 - Mix in spinach till soft (about 1 minute).
07 - Put in bowls. Top with pesto, cheese. Serve with bread.

# Notes:

01 - Works in slow cooker too.
02 - Add any veggies you like.

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