Get the Minced Turkey Meatballs Ready:
Ground turkey, breadcrumbs, Parmesan, egg, chopped garlic, basil, oregano, salt, and pepper should all be mixed together in a big mixing basin. Combine just until well blended.
Before setting aside, roll the mixture into meatballs that are small enough to bite into (about 1 inch in diameter).
Get the meatballs browned:
Melt 1 tablespoon of olive oil in a large Dutch oven or saucepan over medium-high heat. Toss in the meatballs in small batches and cook for 5 to 7 minutes, or until browned all over. Take the meatballs out of the skillet and put them aside.
Prepare the Soup Base:
Put an additional tablespoon of olive oil into the same saucepan. Once the onion begins to soften, sauté it for about 5 minutes. After one more minute, stir in the garlic.
Season with salt and pepper, then stir in the broth, smashed tomatoes, basil, and oregano. While stirring constantly, bring the ingredients to a low boil.
Pasta with meatballs should be cooked:
Toss in the orzo, cover, and simmer over medium-low heat for 10 minutes, or until al dente.
After 5–10 minutes, put the meatballs back to the broth and simmer.
Before serving, top with cream:
After the heavy cream has been stirred into the soup, let it to cook through. Season with more salt and pepper to taste.
Warm the dish and top with grated Parmesan and fresh basil or parsley.
Forty minutes for cooking
