Italian wedding soup

Italian wedding soup 1) For the Meatballs: Crumble the stale bread or pulse into crumbs in a food processor. Transfer to a large bowl with 80ml cold water. Add the minced turkey, Pecorino, parsley, egg and garlic. Season with salt and pepper and mix until evenly combined.

Using your hands, gently form the meat mixture loosely into meatballs approximately 2cm in diameter. (Packing the meat mixture too tightly together will result in tough meatballs). Put on a baking sheet, cover and refrigerate for at least 1 hr or up to 24.

For the Soup: Heat the 3tbsp of the olive oil in a large pan over medium heat. Add the meat balls and brown, turning occasionally. Transfer meatballs to a platter and set aside.

Heat the remaining 2 tbsp of oil to the pan and add the onion, celery and carrot. Cook, stirring occasionally, until soft and golden, about 10 mins. Add the garlic, thyme, and red pepper and cook another 3 mins.

Stir in the escarole and cook until just wilted, about 2 mins. Add the chicken stock and tomatoes and bring to a gentle simmer. Return the meatballs to the pot, cover and cook for 10 mins, stirring once or twice. Season with salt and pepper, to taste.

Ladle the soup into warm bowls. Drizzle over some olive oil and sprinkle a little Pecorino over each serving.