This was so good, thanks Terry for choosing it. And it did make the potful; we have had it lunch, I have had it for dinner, my neighbors got a container and there is still more for the girls when they come home:
First it started with the meatballs. I decided to use ground turkey and also to make a double batch in order to freeze some for another time. The unique flavors in these meatballs (cinnamon, nutmeg, allspice), in addition to the usual parsley, breadcrumbs, egg, etc, really added depth to the chicken broth based soup.
Making:
And baking:
Assembling the broth was straightforward: a saute of carrots, celery and onions, with a little bacon, Marsala and balsamic. I decided to add the chicken broth to the pot, and then left it for awhile while I did some other things. Finishing was also fairly easy: I brought the broth pot to a boil, added the orzo and basil, simmered it for 15 minutes and then tossed in the arugula. I think I would add more arugula the next time I make it. At the end, added shredded parmesan to the soup bowl and voila, really, really good:
