How to make an Italian Wedding Soup.
Ingredients: Serves 6-8
For the Meatballs:
- 1 pound ground turkey breast
- 1 cup fresh whole-wheat breadcrumbs
- 1 large egg, lightly beaten
- ¼ cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon crushed fennel seeds
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- ½ cup dry white wine
For the Soup:
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion (1 medium)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 medium stalks)
- 4 cups chopped cabbage (about 1/2 small head)
- 8 cups low-sodium chicken broth
- 1 15-ounce can white beans, rinsed
- 8 cups coarsely chopped escarole or thinly sliced kale leaves (about 1 bunch)
- ½ cup freshly grated Romano cheese
- Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl.
- Refrigerate for 10 minutes to firm up.
- With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each).
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
- Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes.
- Remove from the heat and add wine, stirring gently to loosen any browned bits.
- Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat.
- Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes.
- Add cabbage and cook, stirring, 5 minutes more.
- Stir in broth, beans, escarole (or kale) and the meatballs and any juice.
- Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes.
- Top each portion with 1 tablespoon grated cheese.
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