More like a stew than a soup. A family favorite.
Ingredients
2 tablespoons extra-virgin olive oil
1 ½ cups finely chopped onion
1 ½ pounds ground turkey blend of white and dark meat
26-ounce can of crushed tomatoes
2 teaspoons sweet paprika
½ teaspoon cayenne pepper or harissa* (optional)
½ teaspoon saffron threads
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
½ cup orzo pasta
1 cup cooked or canned chickpeas, drained
1 tablespoon finely chopped cilantro, more to taste
1 tablespoon finely chopped flat-leaf parsley, more to taste
Preparation
- Heat oil in an 8-quart pot. Add onion and ground turkey and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, paprika, cayenne or harissa, saffron, and salt and pepper. Stir, then add chicken stock. Bring to a simmer and cook for 45 minutes.
- Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Cook for 5 minutes, then serve.
- Pass additional cayenne or harissa for those who like the heat.
*Harissa is a hot chili pepper paste mixed with roasted red peppers, serrano peppers and other hot chili peppers and garlic paste, coriander seed or caraway as well as oil for preservation. It is most closely associated with North African cuisine. I usually buy hechsher-ed harissa from France or Israel.
Yield: 10
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