Turkey Meatball Wedding Soup

By Golfwidow7

Ingredients

• 1 cup Panko Bread Crumbs
• 8 ounces Ground Turkey
• 4 ounces prosciutto di Parma (cut into 1/8-inch dice)
• 8 ounces Sweet Italian Sausage (casings removed)
• 2 eggs (lightly scrambled)
• 1/4 cup Milk
• 1/4 cup Pecorino Romano (freshly grated)
• 1/4 cup Parmigiano-Reggiano (freshly grated, plus more)
• Nutmeg (freshly grated)
• Salt and Freshly Ground Black Pepper
• 3 Carrots (diced)
• 1 Onion (diced)
• 2 cups Celery Root (diced)
• 1/2 cup Parsley (chopped)
• 8 cups Chicken Stock
• 1 head Escarole (root end removed, chopped)
• 1 pound Ditalini

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

1. In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, cheeses, nutmeg, and a drizzle of olive oil. Mix very gently with your hands. Season with salt and pepper. Using a tablespoon measure or a small ice cream scoop, form the mixture into small, uniform meatballs, about the size of quarters.

2. Bring the stock to a boil in a large heavy-bottomed pot. Add the meatballs and bring to a boil, then reduce heat to a simmer. Cook until the meatballs have cooked through, about 10 minutes. In a separate pot, add a drizzle of olive oil and preheat over medium-high heat. Add the carrots, onion, celery root and parsley. Sauté until translucent, about 5 minutes. Then add the escarole and cook for 2 minutes until wilted. Season with salt and pepper. Add the cooked vegetables to the broth with the cooked meatballs.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta and add to the soup. Stir to combine. Serve pasta with more freshly grated Parmigiano-Reggiano.