Monday, December 12, 2016

Italian Wedding Soup with Turkey Meatballs

Italian Wedding Soup with Turkey Meatballs 

Another warm soup for these cold winter months!


10 ounces ground turkey
1 clove garlic, minced
1/8 cup snipped fresh parsley
½ egg, slightly beaten (beat an egg and save half for another use. Or just double the recipe and don't fool with that!)
2 tablespoons Italian seasoned bread crumbs (I substituted regular bread crumbs with a small pinch each of Italian seasoning and garlic powder)
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon sage
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed fennel seed

Soup Base:
1 tablespoon olive oil
1/4 cup onions, finally diced
½ cup carrots, finally diced
1/3 cup celery, finely diced
6 cups low-sodium chicken stock or broth
½ cup orzo pasta, dry (or acini de pepe, or other small size pasta that cooks in about 8 minutes)
2 cups fresh spinach, thinly sliced with stems trimmed
Extra Parmesan cheese fresh shaved for garnish

Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don't be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they'll be!)
Heat olive oil in 4 ½ quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
Add pasta and continue cooking for 7 more minutes, stirring occasionally.
Add spinach and cook 1 minute more just to wilt.
Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.

Yields: 4 main dish servings, or 6-8 small bowls.

Connect with me on Facebook!

No comments:

Post a Comment