Tomato Soup with Turkey Balls (Print Version)

# Ingredients:

01 - 1/3 cup breadcrumbs.
02 - 1 pound of ground turkey.
03 - 1/2 spoon of garlic powder.
04 - 1 spoon of Italian seasoning.
05 - 1 spoon of red chili flakes.
06 - Salt and a dash of pepper.
07 - 2 spoons of pesto (optional).
08 - 1 spoon of olive oil for frying.
09 - 1/2 spoon of olive oil.
10 - 3 chopped-up garlic cloves.
11 - 1 large cut-up yellow onion.
12 - 1 large sliced carrot.
13 - 1 can (28 oz size) crushed tomatoes.
14 - 4 cups of chicken stock (low salt).
15 - 1 can (15 oz) light coconut milk.
16 - 1 spoon more Italian seasoning.
17 - 1 cup of uncooked orzo.
18 - Black pepper to taste.
19 - 1/2 spoon of salt.
20 - Parmesan cheese for sprinkling on top.
21 - 2-3 cups of fresh spinach leaves.
22 - Some extra pesto for garnish.

# Instructions:

01 - Blend turkey, breadcrumbs, spices, salt, and pesto together. Shape into about 40 small round balls.
02 - Heat oil in a skillet. Fry meatballs in batches for 5-6 mins until browned on the outside. Move to a plate once done.
03 - Pour oil into a big pot. Cook garlic, sliced carrot, and chopped onion for around 3 minutes till soft.
04 - Pour in tomatoes, broth, coconut milk, orzo, salt, and spices. Place meatballs back in the pot carefully.
05 - Bring everything to a simmer, then turn to low heat. Cook for 15-20 minutes, stirring once in a while.
06 - Toss in spinach and stir until wilted, which takes about a minute.
07 - Spoon into bowls, sprinkle cheese, and finish with a bit of pesto. Serve warm with bread.

# Notes:

01 - This works well in a slow cooker.
02 - Feel free to swap in any extra veggies.

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