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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my version of Italian Wedding Soup. I've tried my best to estimate the spices since I usually don't measure them Ingredients:
1 lb ground turkey |
1 egg |
1/4 tsp salt (or to taste) |
1/4 tsp granulated garlic |
1/4 tsp black pepper |
1/3 cup grated parmesan cheese |
2 tbsp dried parsley, crushed |
2 tbsp bread crumbs (for the meatballs) |
1/4 cup bread crumbs (for the plate) |
2 1/2 quarts chicken stock (homemade or from the store) |
1/2 cup tiny pasta, or more if you like |
3 handfuls of baby spinach, chopped |
Directions:
1. Mix the ground turkey with the egg, salt, garlic, black pepper, Parmesan, parsley and the first amount of breadcrumbs. Be sure to mix very well so that the ingredients are evenly distributed.
2. Divide meat into small meatballs and drop onto a plate which has the remaining bread crumbs spread out on it. Roll into a nice round shape making sure that each meatball is coated in some breadcrumbs. I use a very small food portioner (looks like an ice cream scoop) for this job but you can divide by eye too
3. Bring the stock to a boil and add the tiny pasta to it (I use Orzo or Acini di Pepe) When the noodles are almost cooked turn the heat down to a simmer and add the meatballs. Cover and cook for about 15 minutes.
4. Turn off the heat and immediately add the chopped baby spinach, give it a stir and cover it. Let this sit for a further 10 minutes and the residual heat will cook the spinach.
5. Serve with maybe a bit of Parmesan sprinkled over top of the soup and some garlic toast alongside.
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