Creamy Tomato Orzo Soup with Mini Turkey Meatballs

turkey, ground, 1 pound

2 minced garlic cloves

1⁄2 a cup of breadcrumbs

1/4 cup of finely grated Parmesan

one egg

Fresh basil leaves, measuring one teaspoon

Dried oregano, 1 teaspoon

Season with salt and pepper separately.

Referring to the Soup:

1.5 tablespoons of extra-virgin olive oil

chopped onion (one big one)

3 minced garlic cloves

one 28-ounce can ground tomatoes

Four cups of broth, either chicken or vegetable One cup of heavy cream

pasta, orzo, 1 cup

Fresh basil leaves, measuring one teaspoon

Dried oregano, 1 teaspoon

Season with salt and pepper separately.

Chopped fresh basil or parsley (to garnish)

Parmesan cheese, grated (for decorative purposes)

Ground turkey, breadcrumbs, Parmesan, egg, chopped garlic, basil, oregano, salt, and pepper should all be mixed together in a big mixing basin. Combine just until well blended.

Before setting aside, roll the mixture into meatballs that are small enough to bite into (about 1 inch in diameter).

Get the meatballs browned:

Melt 1 tablespoon of olive oil in a large Dutch oven or saucepan over medium-high heat. Toss in the meatballs in small batches and cook for 5 to 7 minutes, or until browned all over. Take the meatballs out of the skillet and put them aside.

Prepare the Soup Base:

Put an additional tablespoon of olive oil into the same saucepan. Once the onion begins to soften, sauté it for about 5 minutes. After one more minute, stir in the garlic.

Season with salt and pepper, then stir in the broth, smashed tomatoes, basil, and oregano …