Subj : Times For Soup - 23
To   : All
From : Dave Drum
Date : Fri May 19 2023 04:38:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Italian Wedding Soup w/Turkey Meatballs
Categories: Poultry, Breads, Cheese, Vegetables, Greens
     Yield: 4 servings

    12 c  Chicken broth
     2 tb Olive oil, + more for
          - greasing and serving
     1 lb Lean ground turkey
   1/2 c  Panko bread crumbs
   1/3 c  (packed) fresh parsley
          - leaves; fine chopped
     1 lg Egg; lightly beaten
     3 cl (to 4) garlic; minced
     1 ts Kosher salt
   1/2 ts Black pepper
   1/2 c  Fresh grated Parmesan; more
          - to serve
   3/4 c  Orzo, ditalini, acini di
          - pepe or another small soup
          - pasta
     3 c  (packed) baby spinach or
          - kale; thin sliced
     1    Lemon; zested and halved
   1/4 c  Fresh dill, oregano or
          - basil; rough chopped, opt

 Combine the chicken broth and 2 tablespoons oil in a
 large pot and bring to a boil.

 Meanwhile, add the turkey, panko, parsley, egg, garlic,
 salt, pepper and 1/2 cup Parmesan to a large bowl. Mix
 with a fork or clean hands until combined. Gently roll
 the mixture into 12 medium (2") or 20 small (1 1/2")
 meatballs and transfer to a baking sheet lined with
 lightly oiled aluminum foil or a silicone baking mat.

 Heat the broiler to high and set an oven rack 6 to 8
 inches from the heat. Broil the meatballs until brown on
 two sides, turning halfway through, about 3 to 4 minutes
 per side.

 Add the pasta to the boiling broth and cook over medium
 until al dente, then lower the heat to a low simmer.

 Add the meatballs to the broth and simmer on low until
 completely warmed through, 3 to 5 minutes, stirring
 occasionally. Remove from the heat, and add the spinach
 and lemon zest, stirring well to wilt. Season with salt
 and pepper to taste.

 Divide the soup among 4 bowls. Drizzle each with olive
 oil, sprinkle with more Parmesan and squeeze a bit of
 lemon over the top. Scatter the dill over the top, or
 stir in.

 By: Sarah Copeland

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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