Italian Wedding Soup

dukeswalker's Note:

A combo of several wonderful Wedding Soup recipes....

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 20

• 1 lb ground turkey
• 1 egg, slightly beaten
• 4 tablespoons seasoned Italian breadcrumbs
• 2 tablespoons grated parmesan cheese
• 2 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh flat leaf parsley
• 1 small onion, chopped
• 10 cups chicken broth
• 1/2 teaspoon garlic powder
• 4 cups fresh baby spinach
• 3/4 cup carrot, diced
• 3/4 cup celery, diced
• 1 cup white wine
• 1 cup acini di pepe pasta
• 1/4 cup flat leaf parsley, chopped

Directions:

1. Combine ground turkey, egg, breadcrumbs, cheeses, fresh herbs and mix gently with your hands to combine.
2. Heat olive oil over medium high heat, roll meat mixture into small, marble sized balls and place in pan. Brown on all sides, remove from pan and set on paper towel to drain.
3. Add chopped onion to same pan and saute until translucent, remove from pan.
4. Add white wine to pan over medium high heat and bring to a simmer while scraping up the browned bits on the pan, reduce to about 1/2 and set aside.
5. In large stock pot add the broth and bring to a boil.
6. Add all ingredients, including meatballs, onions & reduced white wine.
7. Boil gently for 10 minutes, add pasta and boil gently for 10 more minutes.