Wedding Soup With Stracciatella

Recipe by BecR2400
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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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