Ingredients
Broth:
Olive oil
1 cup diced yellow onion
1 cup diced carrots
1 cup thinly slice celery
3 cloves garlic minced
6 Cups chicken broth
15-oz can diced tomatoes
2 teaspoon dried oregano
1 teaspoon dried basil
1 cup chopped greens (I used Swiss Chard)
1 Cup orzo pasta dry
Meatballs:
1 pound ground turkey
¼ cup panko
1 egg
½ cup chopped red peppers
¼ cup chopped parsley
1 tablespoon minced garlic
1 tablespoon italian seasoning
Instructions
Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
Meanwhile, mix together the meatball ingredients and form into small meatballs, about 1 to 2 inches in size.
Add the chicken broth, tomatoes, oregano, and basil to the large pot. Once the liquid is boiling add the pasta and meatballs and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is al dente and the meatballs are cooked through.
Add in the Swiss Chard, turn off the burner, and put the lid on for a few minutes. Season with salt and pepper to taste.
Serve immediately topped with shredded parmesan.