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Italian Honeymoon Soup
[Photograph: Carrie Vasios]
This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork.
Italian Honeymoon Soup
About This Recipe
| Yield: | serves 6 as a main course |
| Active time: | 30 minutes |
| Total time: | 1 hour 30 minutes |
| This recipe appears in: | Serious Entertaining: Three Staple Soups For Your Next Dinner Party |
Ingredients
- For the Meatballs:
- 3/4 pound ground turkey
- 3 cloves garlic, minced
- 2 teaspoons thyme
- 1 extra large egg, lightly beaten
- 1/4 cup panko breadcrumbs
- 1 teaspoon lemon zest
- 2 1/2 tablespoons finely chopped parsley
- 1/2 teaspoon black pepper
- Scant 1 teaspoon sea salt
- 1/4 cup grated Parmesan cheese
- 2 1/2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 12 cups chicken broth
- 3 sprigs thyme
- 10 ounces baby spinach
- 1 cup small pasta
- 1 tablespoon lemon juice
- Chopped parsley, for garnish
- Grated Parmesan cheese, for garnish
Procedures
-
1
In a large bowl, stir together all ingredients for meatballs until well combined. If mixture seems dry, add 1 tablespoon water.
-
2
Roll turkey mixture into 1 1/2 inch balls. Place meatballs on a baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.
-
3
Heat olive oil in a large pot over medium high heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 10 minutes.
-
4
Add chicken broth and sprigs of thyme bring to a simmer. Add meatballs and cook for 10 minutes. Stir in spinach, pasta, and lemon juice. Cook until pasta is tender, about 5 minutes, depending on size. Season soup with salt and pepper to taste. Remove stalks of thyme.
-
5
Serve soup with chopped parsley and freshly grated Parmesan as a garnish.
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