Dd's Italian Meatball Wedding Soup

 

Italian Wedding Soup 

Adapted from Food Network, Giada DeLaurentis

 

Turkey Meatballs:

1/2# ground turkey

2 TB breadcrumbs

2 TB ricotta cheese

2 TB onion, minced

2 TB celery, minced

1 clove garlic, minced

1 large egg

½ tsp. dried basil

½ tsp. salt

¼ tsp. freshly ground black pepper

1 TB olive oil

Soup:

2 TB extra-virgin olive oil, plus more for drizzling 

1 small onion, chopped 

2 cloves garlic, minced 

1 tsp. Italian seasoning

4 c. chicken broth 

½ bunch spinach washed, roughly chopped 

2 oz. ditalini or fregola pasta  

Chopped fresh parsley, for topping 

 

Preheat the broiler. Line a rimmed baking sheet with foil. In a large bowl combine turkey, bread crumbs, cheese, onion, celery, garlic, egg, basil, salt and pepper. Shape into 12 1-inch meatballs. Place meatballs onto baking sheet. Brush with oil. Broil until lightly browned, about 5-7 minutes.

 

Warm olive oil in a medium saucepot over medium-high heat. Add onion, garlic, Italian seasoning and pinch of salt. Cook, stirring, until onion has softened, about 3 minutes. Stir in the chicken broth, spinach and pasta. Bring to a boil, reduce heat to low. Simmer until the pasta is al dente, about 10 minutes. Add meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

Serves 2 as entrée, 4 appetizers.