Low-Oxalate Greek Turkey Meatball & Orzo Soup

Ingredients

• 1 lb lean ground turkey
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion
• 2 tsp garlic paste
• 6 cups chicken broth
• 2 cups water
• 1 cup orzo
• 2 tbsp fresh chives
• 1 tsp oregano
• 1 tbsp fresh mint
• 1 tbsp fresh basil
• 2 tbsp lemon juice
• 0 to taste salt
• 0.5 tsp white pepper
• 0.25 cup rice flour
• 0.5 yellow bell pepper
• 0.25 cup feta cheese
• 0.5 cup non-fat greek yogurt
• 0.25 tsp red pepper flakes
• 0.25 tsp nutmeg

Instructions

1. 1In a bowl, combine ground turkey, rice flour, 1/4 of the diced yellow onion, 1 tsp garlic paste, oregano, nutmeg, salt, and white pepper. Form into small, uniform meatballs.
2. 2Heat olive oil in a large pot over medium heat. Sauté the remaining yellow onion, garlic paste, and yellow bell pepper until softened, about 5 minutes.
3. 3Pour in chicken broth and water, bring to a gentle simmer. Carefully add the meatballs and cook for 10 minutes. Then, add the orzo and continue to simmer until the orzo is tender and meatballs are cooked through, about 8-10 minutes.
4. 4Stir in lemon juice, fresh chives, mint, and basil. Taste and adjust seasoning with salt and white pepper.
5. 5Ladle into bowls. Garnish with crumbled feta cheese, a dollop of non-fat Greek yogurt, and a pinch of red pepper flakes before serving.