Ingredients

For the meatballs:

• 1 ½ lb ground turkey

• 1 egg

• ¼ cup breadcrumbs

• 1 tsp salt

• zest of half lemon

• ¼ C feta crumbled

• 1 tsp oregano dried

• 1/2 red bell pepper

• ½ cup pitted kalamata olives

• 4 scallions

• 3 cloves garlic

• 1/4 C of dill

• ½ medium Spanish onion

Steps

• In a large bowl, combine the first seven ingredients.

• Place the remaining ingredients in a food processor and blitz until finely diced.

• Toss the diced mixture into the bowl with the turkey.

• Mix thoroughly until evenly combined.

• Form the mixture into 1-inch meatballs and arrange them on a parchment-lined baking sheet.

• Bake in a preheated 400-degree oven for 10-15 minutes, or until the internal temperature reaches 165 degrees.

For the soup:

• 1/2 medium onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 2 cloves minced garlic

• 4 cups chicken stock

• Juice of half a lemon

• 1 sprig of thyme

• ½ cup orzo

• 1-2 tablespoons cream

Steps

• Sauté mirepoix (onion, carrot, and celery) over medium heat in a pot.

• Add the garlic and thyme to the sautéed mirepoix, and cook until fragrant, about 30 seconds.

• Pour in the stock and the lemon juice; bring to a boil.

• Stir in the orzo and gently boil for 6 minutes.

• Turn off the heat and let the mixture sit for 3 minutes.

• Whisk in the cream.

• When ready to serve, add the meatballs to the soup to warm them up.