Wedding Soup With Stracciatella
- Reviews 1
Ready In: 45 mins
Serves: 2-3
Ingredients
Meatballs
- 1 slice white bread, crust removed
- 1⁄4 cup milk
- garlic clove, minced
- 6 ounces ground turkey
- 1 tablespoon olive oil
- 1 egg yolk
- 2 teaspoons fresh parsley, minced
- salt and pepper
Soup
- 4 cups chicken broth
- 2 ounces orzo pasta
- 1⁄2 bunch fresh Baby Spinach
- 1 egg
- 1 tablespoon water
- 2 tablespoons grated parmigiano
- 2 tablespoons chopped fresh parsley
- salt and pepper
Directions
- Make the Meatballs:
- Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
- While the bread soaks, saute the garlic in the olive oil until translucent.
- Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
- Divide mixture into 12 equal parts and form into balls.
- Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
- Make the Soup:
- Return the broth to a boil and add the orzo. Cook for 10 minutes.
- When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
- For the Stracciatella:
- Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
- Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
- To Serve:
- Season soup to taste with salt and pepper.
- Ladle into warmed bowls and serve immediately.
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