Ingredients: |
Ingredients: 2 T. extra-virgin olive oil
2 c. sliced mushrooms
2 cubanelle peppers, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large onion, chopped
3 cloves garlic, grated, divided
1/2 to 1 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
3 slices white bread
1/2 c. milk
1 lb. ground turkey breast
1 egg
1/2 to 3/4 c. grated Parmigiano Reggiano
1/4 cup flat-leaf parsley, chopped
1 28-ounce can crushed tomatoes
2 c. chicken stock
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Directions: |
Directions:Place a Dutch oven or large soup pot over medium-high heat with 2 T. olive oil. Add mushrooms, peppers, onion and the two smashed garlic cloves, and cook until tender, 7-8 minutes. Season with red pepper flakes, salt and freshly ground black pepper to taste.
While vegetables cook, rip the bread into small pieces and soak them in the milk in a mixing bowl for about 5 minutes, until most of the milk has been absorbed.
Add the tomatoes and chicken stock to the soup pot with the veggies and turn up the heat to bring the soup to a bubble.
While you're waiting for the soup to boil, make the meatballs: Squeeze out the excess milk from the bread and discard it. To the mixing bowl with the soaked bread, add the ground turkey, egg, grated cheese, parsley, the remaining grated garlic clove, salt and freshly ground black pepper. Mix to combine.
Form the meat into 2-inch meatballs. Once the soup is bubbling, drop in the meatballs then cover the pot and reduce the heat to a simmer. Cook until the meatballs are cooked through, 10-12 minutes.
Serve with crusty bread. |
This recipe for Cacciatore Soup with Turkey Meatballs is from