Turkey Italian Wedding Soup
I made this after hosting Thanksgiving so I had parts of a
turkey on hand. You can also get wings and drumsticks at the grocery store most
of the time, no time for that? Get yourself a box of the good turkey stock!!!
In a large pot
Turkey parts
(Drumstick, thighs, wing. Left over skin on)
2 carrots,
washed, rough cut
2 celery
stalks, washed rough cut
1 medium
onion, quartered with the skin on
3 cloves of
garlic
½ head
fennel, rough chopped (optional)
Left over
herbs (rosemary, thyme, oregano, sage.)
Water to
cover
Salt and
pepper
Bring to a
boil, cover and lower the flame. Simmer 3-5 hours. Cool.
My broth
wasn’t fatty so I didn’t have to skim it, but if you see a lot of fat on the
surface, cool completely and remove solid fat.
Then strain soup through a fine sieve.
Return broth to pot and bring to a boil.
Turkey
Meatballs
1 lb. lean
ground turkey
2 eggs
½ cup panko
bread crumbs
1 tbsp.
garlic powder
1 tbsp.
onion powder
1 tbsp. Italian
seasoning
Salt and
pepper
2 stalks
celery, chopped
2 carrots,
peeled, chopped
Mush all
ingredients together, if too wet add more panko. Roll into balls smaller than a golf
ball. Once you have rolled all the balls
lower the broth and add meatballs one by one.
BE CAREFUL!!! Add 2 stalks chopped celery, 2 carrots peeled and chopped, let cook 7-10 minutes before adding the following.
1 bunch
escarole (they also sell this in a bag pre washed and chopped) washed thoroughly,
and chopped
1 lb. frozen
cheese tortellini
Add the
chopped escarole and cook 5-10 minutes, add the frozen tortellini and cook
according to directions, usually 3-5 minutes.
Serve with parmesan cheese.
If you are
using boxed broth simply bring it to a boil (I would use two large boxes) and
start at the meatball portion of the recipe.
If you can’t find escarole, spinach is a good substitute.