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Receta Italian Wedding Soup
by Nancy Miyasaki

Italian Wedding Soup

This recipe is simple and delicious. Our kids loved the turkey meatballs. It's got a relatively mellow flavor akin to chicken noodle, but a bit more interesting and complex. Great comfort food with a healthier twist!

Calificación: 4.5/5
Avg. 4.5/5 6 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 1/2 pounds ground turkey
  • 2/3 cups bread crumbs
  • 2 cloves garlic minced
  • 3 Tbsp fresh Italian parsley
  • 1/2 cup grated Parmesan plus extra for serving
  • 3 Tbsp milk
  • 1 x-large egg, beaten
  • Kosher salt and pepper to taste
  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, minced
  • 3 carrots cut in 1/4 inch pieces
  • 2 stalks celery cut in 1/4 inch pieces
  • 10 cups chicken broth or stock
  • 1/2 cup dry white wine
  • 1 cup small pasta
  • 12 oz baby spinach
  • 1 15.5 oz can cannelini beans (optional)

Direcciones

  1. Preheat oven to 350 F. Combine turkey, bread crumbs, garlic, parsley, Parmesan, milk, egg,1 tsp salt and 1/2 tsp pepper in a bowl. Form into 1 1/4 inch meatballs and bake on a greased cookie sheet for 30 minutes until lightly browned.
  2. While the meatballs are baking, heat olive oil in a large soup pot at medium-low and cook onion, carrots, and celery about 5 min till softened.
  3. Add chicken broth and wine (and cannelini beans if using) and bring to a boil. Add pasta and cook for 6-8 minutes until tender. Add the meatballs and simmer for about 2 minutes. Add the spinach and cook another minute until wilted.
  4. Serve with grated parmesan cheese.