Turkey Meatball and Radicchio Soup

This soup isn't necessarily the prettiest, but it tastes great and even my husband, who isn't a huge fan of soups for a meal, finds this one filling and satisfying for a lunch.  This recipe is a little time consuming because of the meatballs, but it's keeps well in the fridge and freezes beautifully.  I usually freeze in individual portions so that we can just grab a serving and defrost at work for lunch.

6 Servings
Ingredients:
1 1/2 lbs of Ground Turkey Breast (give or take)
1 egg
1/4 cup Breadcrumbs
1/4 cup Shallots, minced
3 tablespoons grated Parmesan
1/8 teaspoon Chipotle or Cayenne ground pepper

2 tablespoons Oil, divided
1 cup Onions, large dice
1 cup Celery, large dice
1-2 tablespoons Chipotle in Adobo Sauce, diced*
6 cups chicken broth
3/4 cup of orzo pasta
2 heads of Radicchio, chopped
salt to taste


Directions:
Combine the ground turkey, shallots, egg, breadcrumbs, cheese, and ground pepper and form into small meatballs.  Starting with 2 teaspoons of oil brown the meatballs in batches in a heavy pot.  Add oil as needed.  Set the meatballs to the side.  Add any remaining oil and cook the onions and celery over medium heat for about 5 minutes.  Add the chipotles and cook for about another minute.  Pour in broth and return the meatballs to the pan, add the orzo and simmer until the meatballs are cooked through and the orzo is done.  Add the radicchio and stir gently until wilted, about 2 minutes.  Taste and add salt if necessary.

*When I buy a can of Chipotles in Adobo I usually freeze the remainder in ice cube trays, one can usually lasts 4-6 different recipes.