Ingredients Jump to Instructions ↓

  1. 3/4 lb ground turkey

  2. 1/2 lb turkey sausage , casings removed

  3. 2/3 cup fresh white breadcrumbs

  4. 2 teaspoons minced garlic (about 2 medium cloves)

  5. 1/4 cup chopped fresh Italian parsley

  6. 1/2 cup freshly grated parmesan cheese

  7. 3 tablespoons milk

  8. 1 large egg , lightly beaten kosher salt & freshly ground black pepper

  9. 2 tablespoons olive oil

  10. 1 cup minced yellow onion

  11. 1 cup diced carrot (about 3 medium)

  12. 1 cup diced celery (about 2 large stalks)

  13. 10 cups chicken broth

  14. 1/2 cup dry white wine

  15. 1 cup small shell pasta

  16. 1/4 cup minced fresh dill

  17. 8 ounces fresh baby spinach, trimmed, washed & patted dry extra parmesan cheese , for serving

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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. ?


Send feedback