Italian Wedding Soup
- 3/4 pound ground turkey
- 1/2 pound turkey sausage, casings removed
- 2/3 cup fresh white bread crumbs
- 2 tsp. minced garlic (about 2 medium cloves)
- 1/4 cup chopped fresh Italian parsley
- 1/2 cup freshly grated Parmesan cheese
- 3 Tbsp. milk
- 1 large egg, lightly beaten
- kosher salt & freshly ground black pepper
- 2 Tbsp. olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (about 3 medium)
- 1 cup diced celery (about 2 large stalks)
- 10 cups chicken broth
- 1/2 cup dry white wine
- 1 cup small pasta (I used mini bow-tie pasta)
- 1/4 cup minced fresh dill
- 8 ounces fresh baby spinach- trimmed, washed & patted dry
- extra Parmesan cheese, for serving
- Produce
- Baby spinach, fresh (8 ounces)
- Carrots (1 cup)
- Celery (1 cup)
- Dill, fresh (1/4 cup)
- Garlic (2 tsp.)
- Italian parsley, fresh (1/4 cup)
- Yellow onion (1 cup)
- Meat
- Ground turkey (3/4 pound)
- Turkey sausage (1/2 pound)
- Canned Goods
- Chicken broth (10 cups)
- Cooking & Baking
- Kosher salt & freshly ground black pepper (1)
- Olive oil (2 Tbsp.)
- Pasta & Grains
- Pasta, small (1 cup)
- Bread & Baked Goods
- White bread crumbs, fresh (2/3 cup)
- Dairy
- Milk (3 Tbsp.)
- Parmesan cheese (1/2 cup)
- Parmesan cheese (1)
- Refrigerated
- Egg, large (1)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published January 19, 2007 (6 years ago).
4 people saved this recipe.
