|— Roald Dahl, Matilda (via quoted-books)|
Slightly adapted from a recipe found elsewhere on the internet. Trigger warning for body image related and eating disorder related language in that link.
Stuff you need
- 1lb. ground turkey (although any type of ground meat is great, I like turkey the best)
- 1/4 c whole wheat breadcrumbs (or the regular kind)
- 1/4 c parmesan cheese (it can be the kraft kind)
- 1 egg
- Garlic to taste (garlic powder is fine, too. I use pre-chopped garlic that comes in jars.)
- 1/4 of an onion, chopped
- Any herbs you have on hand (I use parsley for color, but oregano or basil work too!)
- 8 c of chicken broth
- 2 c orzo
- 2-4 c of frozen spinach OR any fresh, dark greens you have on hand (in the past I have used kale, escarole, collard greens, and spinach, but frozen spinach is the most convenient)
Get a pretty big pot, and dump your chicken broth in there. I use the stuff in boxes, but the canned stuff is fine, too. Home made is even better, and can be made with a chicken carcass to get the most bang for your buck when buying a whole chicken.
ANYWHO, put that pot on high heat. While that is getting hot, chop up your 1/4 of an onion and any greens you’re adding.
Grab a big bowl and add the turkey, breadcrumbs, parmesan cheese, egg, garlic, onion, and any herbs/salt/pepper that your little heart desires. Use your clean hands and mash all that stuff together until it’s just mixed. Don’t wanna overwork it.
Take a glob of your meat mixture and start making meatballs. I personally prefer them to be smaller so that I have lots, but it’s really up to you. Either way they will cook in the broth, unless you make like two giant meatballs or something. I like to take a cookie sheet or the cutting board I just chopped the onions on and set the meatballs on there as I’m making them.
By now your pot should be boiling. Carefully add the meatballs, then the orzo, and mix. Let it get back up to a boil, set the timer for 10 minutes, and put all of your greens in. Mix again.
At this point you can pretty much leave it alone until the ten minutes are up, but I like to give it a mix every once in a while to make sure nothing is sticking and everything is being cooked evenly.
When your timer beeps, take out a few of the orzo, blow on em so you don’t burn your mouth, and test for doneness. By eating them. It’s the only way.
If it’s not done, check every minute or so until the orzo is tender but not mushy. If it is done, take it off the heat and serve. I like to top mine with more parmesan, but you’re welcome to go buckwild.
A note: you can add salt and/or pepper at any point in this recipe to taste. Personally, I don’t think it needs it.
in honor of teen wolf tonight <3
One True Pairing.
sleeping in class then the teacher calls your name