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. |
This recipe for Italian Wedding Soup is from