Ingredients
12 cups chicken broth
2 tablespoons olive oil, plus additional for greasing and serving
1 pound lean ground turkey
½ cup panko bread crumbs
⅓ packed cup fresh parsley leaves, finely chopped
1 egg, lightly beaten
3 to 4garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon black pepper
½ cup freshly grated Parmesan, plus more for serving
¾ cup orzo, ditalini, acini di pepe or another small soup pasta
3 packed cups baby spinach or kale, thinly sliced
1 lemon, zested and halved
¼ cup fresh dill, oregano or basil, roughly chopped (optional)
Instructions
Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.
Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and ½ cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1½-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.
Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.
Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.
Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well to wilt. Season with salt and pepper to taste.
Divide the soup among 4 bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.
Description
This meal in a bowl is just so delicious. I love the little meatballs.
Servings
The recipe says 4 servings but it is more like 6 generous servings.
Notes
This soup went together easily and quickly. I made much smaller meat balls that were probable about 3/4 inch. I wanted a meatball in every spoonful. I didn't use the lemon and dill and I don't think it is necessary. I also omitted the parsley in the meatballs following my rule of not buyin a crucial ingredient to just us a very small portion and the balance being thrown out.
Source
Sarah Copeland for the New York Times
Comments