¼ cup dry whole grain bread crumbs (purchased or just toast fresh breadcrumbs)
½ cup fresh bread crumbs (1 slice of bread, hard crusts removed, processed in food processor)
1/3 cup Pecorino or Parmigiano cheese
1 pound ground turkey (preferably dark meat)
1 Tablespoon finely chopped parsley
1 clove garlic (finely chopped)
¾ teaspoon sea salt
freshly ground black pepper to taste
FOR THE SOUP:
2 Tablespoons unrefined extra-virgin olive oil
1 medium yellow onion (diced)
2 large carrots (diced)
2 stalks celery (diced)
10 cups chicken or turkey stock (preferably homemade)
1 ½ cups cooked cannellini beans or 1 15-ounce can (drained and rinsed**)
sea salt and freshly ground pepper to taste
10 ounces baby spinach (stems trimmed or 1 head escarole, chopped)
2 Tablespoons freshly grated Pecorino or Parmigiano (plus extra for garnish)
Steps
To make the meatballs, stir the first five ingredients in a bowl to blend. Add the remaining meatball ingredients and combine well with your hands. Using a half tablespoon or a mini-ice cream scooper, scoop the meat mixture into your hands and from them into 1-inch diameter meatballs. Set aside on a plate or baking sheet.
To make the soup, warm the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until the onions are translucent.
Add the broth, beans and 2 teaspoons salt. Bring to a boil and carefully add the meatballs (if using escarole, add this now too.) Lower to a simmer and cook until the meatballs are cooked through, about 8-10 minutes.
Stir in the spinach and grated cheese and cook until spinach is just wilted.
Taste for seasoning. Serve with additional grated cheese, if desired.
Reviews
Shaz on 2023-05-03 (5 stars): This soup is soooo good. I use ground chicken for the meatballs. My family loves it- light but hearty!
