Turkey Meatball Wedding Soup

By Sip and Feast · 60 min

Ingredients

Instructions

1. Make the meatballs (skip if using store-bought): preheat the oven to 375°F with the rack in the middle.
2. Mix the turkey, breadcrumbs, grated onion, basil, parsley, parmesan, milk, 1/8 cup olive oil, 1 1/2 teaspoons salt, 1 teaspoon pepper and the eggs in a large bowl.
3. Gently shape small meatballs about the size of a quarter, wetting your hands with oil or water between rolling.
4. Bake on a parchment-lined tray or wire rack for about 15–20 minutes, until they reach an internal temperature of 165°F. This makes roughly 40–60 meatballs.
5. For the soup: in a large pot, sauté the carrots, onion and celery in 1/4 cup olive oil over medium-low heat for 3 minutes.
6. Add the washed, chopped escarole and cook for 3–5 more minutes.
7. Add 10 cups low-sodium chicken stock and bring to a boil. Add the acini di pepe and cook until nearly done.
8. Add the meatballs and heat through until warm.
9. Stir in the spinach, then taste and season with 1/2 teaspoon or more of pepper and salt as needed.
10. Serve with grated cheese and a drizzle of extra virgin olive oil.

Summarized from Sip and Feast's video. Watch it for the details.

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