Wedding Soup With Stracciatella
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1006
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).