Turkey and Lemon Polpettine Soup

A warming soup with little turkey meatballs and a hint of lemon. Perfect for a weekend lunch when the weather isn't feeling like Spring just yet.


You will need:

• 1 leek- sliced thin
• 1 stalk celery - sliced thin
• 1/2 onion - sliced thin
• 1 clove garlic - chopped fine
• 1 tbsp fresh flat parsley - chopped fine
• 1 tbsp fresh basil - chopped fine
• 2 litres chicken broth
• 1/2 lemon juice plus 1 tsp lemon zest
• 4 tbsp olive oil
• salt/pepper
• 1/2 cup orzo pasta - or other small pasta

Polpettine - tiny meatballs

• 1/2 lb ground turkey - mine was breast so I needed the extra olive oil to help keep it moist
• 1 clove garlic - chopped fine
• 1 spring onion - chopped fine
• 1 tbsp parsley - chopped fine
• 1 tbsp fresh basil - chopped fine
• 1 squeeze lemon juice
• 1 tsp lemon zest
• salt/pepper
• 3 tbsp olive oil

Step 1: chop the herbs, spring onion and garlic, then add all other polpettine ingredients to the ground turkey. I just mixed it all in the container (1 less thing to wash!)

 Form tiny meatballs. Mine were half a teaspoon.

Step 2: chop all your herbs and vegetables for the soup. I like to chop everything and have it ready to go before starting.

Step 3: in a saute pan with some olive oil partially cook your little meatballs. I like them to have a little colour on them. They don't need to be cooked all the way through since they will simmer in the broth to finish cooking. Set aside.

Step 4: In a large pot (since you will be adding 2 litres of broth) add olive oil, leeks, celery and onion. Saute for 5 minutes to add some flavour to the veggies and to just start to brown.

Step 5: add garlic, parsley and basil and cook 1 minute. Add broth, lemon zest, lemon juice salt, pepper and meatballs. Let simmer for 10 minutes. Taste it and adjust salt and pepper if necessary. Add orzo and cook another 5-10 minutes.

Serve in big bowls with extra lemon and olive oil.