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.
1 lb. lean ground turkey
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.