Ingredients: |
Ingredients: For the Meatballs: 3/4 Lb. ground turkey 1/2 Lb. chicken or turkey sausage, casings removed 2/3 cup bread crumbs (I use Italian or garlic and herb) 2 cloves garlic, finely chopped/minced 3 Tbsp. fresh parsley, chopped 1/4 cup grated Pecorino Romano cheese 1/4 cup grated Parmesan cheese 3 Tbsp. milk 1 egg, lightly beaten Salt and freshly ground black pepper
For the Soup: 2 Tbsp. olive oil 1 medium yellow onion, chopped 3 carrots, diced, about 1 cup 2 stalks celery, cut into 1/4-inch pieces 8-10 cups chicken broth 1/2 cup dry white wine 1 cup small pasta 1/4 cup fresh dill, finely chopped 12 oz. baby spinach, washed and stems removed (I give it a rough chop)
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Directions: |
Directions:* Preheat oven to 350º For the Meatballs: * Place the ground turkey, sausage, bread crumbs, garlic, parsley, Pecorino cheese, Parmesan cheese, milk, egg, 1 tsp. salt and 1/2 tsp. pepper in a bowl and gently combine. * Using your hands, make 1 inch to 1 1/4-inch meatballs and place on a baking sheet lined with foil. (You should have around 40 meatballs). * Bake the meatballs about 25 minutes, until cooked through and lightly browned. Set aside. For the Soup: * In a large soup pot, heat the olive oil over medium-low heat. * Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally. * Add the chicken broth and wine and bring to a boil. * Add the pasta to the broth and reduce to a simmer. Cook 6-8 minutes, until the pasta is tender. * Add the dill and the meatballs to the soup mixture and simmer 1 minute. * Taste for salt and pepper and add more according to your taste. Add more chicken broth if you want it more soupy. * Stir in the fresh spinach and cook 1 minute, just until the spinach is wilted. * Ladle into soup bowls and sprinkle each serving with grated Parmesan. |