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Italian Wedding soup with turkey meatballs (NYT)


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"Classic Italian soup, easy to make"

Serves 4 | Prep Time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

Delicious and easy to prepare.


Ingredients You'll Need

12cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
½ cup panko bread crumbs
⅓ packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon black pepper
½ cup freshly grated Parmesan, plus more for serving
¾ cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
¼ cup fresh dill, oregano or basil, roughly chopped (optional)


Directions

Step 1
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.


Step 2
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.


Step 3
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.


Step 4
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.


Step 4
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.


Step 6
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.


Pairs Well With

crusty warm bread, salad


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