Ingredients
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3/4 lb ground turkey
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1/2 lb turkey sausage, casings removed
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2/3 cup fresh white breadcrumbs
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2 teaspoons minced garlic (about 2 medium cloves)
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1/4 cup chopped fresh Italian parsley
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1/2 cup freshly grated parmesan cheese
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kosher salt & freshly ground black pepper
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1 cup minced yellow onion
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1 cup diced carrot (about 3 medium)
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1 cup diced celery (about 2 large stalks)
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10 cups chicken broth
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1/2 cup dry white wine
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1 cup small shell pasta
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1/4 cup minced fresh dill
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3 tablespoons milk
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2 tablespoons olive oil
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1 large egg, lightly beaten
Instructions
- Preheat oven to 350 degrees F.
- Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.