Ingredients:
MEATBALLS:
3/4 pound ground turkey
1/2 pound turkey sausage, casings removed (*I did not use sausage. I used about one pound of the turkey)
2/3 cup fresh white bread crumbs (I used Italian bread crumbs)
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese (I used Locatelli)
3 Tbsp. milk (I used non-fat milk)
1 large egg, lightly beaten
kosher salt & freshly ground black pepper (a dash of each*)
3/4 pound ground turkey
1/2 pound turkey sausage, casings removed (*I did not use sausage. I used about one pound of the turkey)
2/3 cup fresh white bread crumbs (I used Italian bread crumbs)
2 tsp. minced garlic (about 2 medium cloves)
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese (I used Locatelli)
3 Tbsp. milk (I used non-fat milk)
1 large egg, lightly beaten
kosher salt & freshly ground black pepper (a dash of each*)
SOUP:
2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks) (I don't know about you, but i HATE celery, so I left this out!*)
10 cups chicken broth (I used low sodium... otherwise too salty for me!)
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta) (The store was out of this, so I used elbows. You might want to add more broth because the pasta will absorb a lot of it**)
1/4 cup minced fresh dill (I did not use any dill***)
8 ounces fresh baby spinach- trimmed, washed & patted dry (I added a little extra spinach)
extra Parmesan cheese, for serving (Locatelli.... a must have to garnish ... adds AWESOME flavor!**)
2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 medium)
1 cup diced celery (about 2 large stalks) (I don't know about you, but i HATE celery, so I left this out!*)
10 cups chicken broth (I used low sodium... otherwise too salty for me!)
1/2 cup dry white wine
1 cup small pasta (I used mini bow-tie pasta) (The store was out of this, so I used elbows. You might want to add more broth because the pasta will absorb a lot of it**)
1/4 cup minced fresh dill (I did not use any dill***)
8 ounces fresh baby spinach- trimmed, washed & patted dry (I added a little extra spinach)
extra Parmesan cheese, for serving (Locatelli.... a must have to garnish ... adds AWESOME flavor!**)
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
3. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
******If you find the soup to be too salty, you can add some potatoes to absorb the salt, and remove before serving
****Great the next day as well!
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