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 (optional)
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.
Recipe by Sarah Copeland
RECIPE FROM:
https://cooking.nytimes.com
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