Italian Wedding Soup- by Pamela Salzman
serves 8
MEATBALLS*:
1 large egg
¼ of an onion, grated
¼ cup dry whole grain bread crumbs (purchased or just toast fresh breadcrumbs)
½ cup fresh bread crumbs (1 slice of bread, hard crusts removed, processed in food processor)
1/3 cup Pecorino or Parmigiano cheese
1 pound ground turkey, preferably dark meat
1 Tablespoon finely chopped parsley
1 clove garlic, finely chopped
¾ teaspoon sea salt
freshly ground black pepper to taste
SOUP:
2 Tablespoons unrefined extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
10 cups chicken stock
1/3 cup Pecorino or Parmigiano cheese
1 ½ cups cooked cannelline beans or 1 15-ounce can, drained and rinsed**
sea salt and freshly ground pepper to taste
10 ounces baby spinach, stems trimmed or 1 head escarole, chopped
2 Tablespoons freshly grated Pecorino or Parmigiano, plus extra for garnish
- To make the meatballs, stir the first five ingredients in a bowl to blend. Add the remaining meatball ingredients and combine well with your hands. Using a half tablespoon or a mini-ice cream scooper, scoop the meat mixture into your hands and from them into 1-inch diameter meatballs. Set aside on a plate or baking sheet.
- To make the soup, warm the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until the onions are translucent.
- Add the broth, beans and 2 teaspoons salt. Bring to a boil and carefully add the meatballs (if using escarole, add this now too.) Lower to a simmer and cook until the meatballs are cooked through, about 8-10 minutes.
- Stir in the spinach and grated cheese and cook until spinach is just wilted.
- Taste for seasoning. Serve with additional grated cheese, if desired.
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