Italian Wedding soup with turkey meatballs (NYT)
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • 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
  1. Step 1
  2. Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
  3. Step 2
  4. 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.
  5. Step 3
  6. 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.
  7. Step 4
  8. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  9. Step 4
  10. Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
  11. Step 6
  12. 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 BACKSTORY
Delicious and easy to prepare.