Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Ingredients:

For the Turkey Meatballs:

• 1 lb ground turkey
• 1/2 bunch fresh parsley
• 1 bunch fresh mint
• 1 bunch fresh dill
• 1 egg
• 3/4 cup plain breadcrumbs (or panko)
• 3 garlic cloves, minced
• 2 green onions, finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 TBL olive oil (for frying)

For the Soup:

• 1 cup orzo
• 1 zucchini, chopped into 1/2 inch pieces
• 1 yellow squash, chopped into 1/2 inch pieces
• 1 TBL olive oil (for sautéing)
• 48 oz chicken or vegetable broth

Instructions:

1. Making the Meatballs:
   • Start by finely chopping the parsley, mint, and dill. Set aside some for garnish.
   • In a medium bowl, mix together the herbs, green onions, garlic, salt, pepper, breadcrumbs, and egg.
   • Incorporate the ground turkey and mix until well combined.
   • Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
   • Optional: Prepare meatballs a day or two ahead and store in the refrigerator in an airtight container.
2. Cooking the Vegetables:
   • In a large pot, heat 1 TBL olive oil over medium heat.
   • Add the chopped zucchini and yellow squash, and sauté for 2-3 minutes, or until they start to sweat.
   • Remove the vegetables and set aside.
3. Cooking the Meatballs:
   • In the same pot, add 2 TBL olive oil and warm over medium heat.
   • Add the meatballs, browning them for 2 minutes on each side.
4. Making the Soup:
   • To the pot with meatballs, pour in the chicken or vegetable broth and the orzo.
   • Turn the heat to high. Once boiling, let it simmer for 7 minutes until the orzo is nearly al dente.
   • Add the sautéed vegetables back into the pot and cook for an additional 2 minutes.
   • Ladle the soup into bowls and sprinkle with the reserved fresh herbs.

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Wine Pairing Tip:

The soup has a strong herbal flavor, which pairs beautifully with a wine like Sauvignon Blanc, known for its herbaceous qualities. Specifically, wines from the Loire Valley in France, labeled as Sancerre or Pouilly-Fumé, are ideal. Their flavors of lime, lemongrass, and crisp minerality will enhance the herbal notes of the soup and refresh your palate between bites.