Wedding Soup With Stracciatella

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 slice 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
• 4 cups chicken broth
• 2 ounces orzo pasta
• 1/2 bunch fresh baby spinach
• 1 egg
• 1 tablespoon water
• 2 tablespoons grated parmigiano
• 2 tablespoons chopped fresh parsley
• salt and pepper

Recipe

• 1 make the meatballs:.
• 2 place the bread in a bowl and pour the milk over it. let it soak for 5 minutes.
• 3 while the bread soaks, saute the garlic in the olive oil until translucent.
• 4 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.
• 5 divide mixture into 12 equal parts and form into balls.
• 6 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.
• 7 make the soup:.
• 8 return the broth to a boil and add the orzo. cook for 10 minutes.
• 9 when orzo is almost done, add the spinach and return the meatballs to the soup. add parsley.
• 10 for the stracciatella:.
• 11 break the egg into a small bowl, add the water, and stir briefly. stir in the grated parmigiano cheese.
• 12 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.
• 13 to serve:.
• 14 season soup to taste with salt and pepper.
• 15 ladle into warmed bowls and serve immediately.