Zuppa di Polpette | Turkey Meatball Soup
Whether you make a homemade broth or use a good-quality broth purchased at the market, this cozy and nutritious soup is a breeze to make. I cheat and use organic Italian bouillon cubes available online. Once the broth is roaring hot the rest is super easy. Any time I make these mini-meatballs, I always double the recipe so I can bake or pan fry half the batch and freeze them for a fast and yummy Spaghetti and meatballs lunch or dinner. Serve this light and flavorful soup with crusty Italian bread, a sprinkle of Pecorino cheese, and a glass of Tuscan Sangiovese from Poggio Grande Piano.
To make this vegan friendly, substitute the turkey with ground Beyond Meat, Use a vegan egg alternative. Substitute Pecorino with Violife Plant-Based Parmesan Cheese.
See ingredients, directions and pairings.
Ingredients
5 cups Vegetable or Chicken Broth
1 pound Organic Ground Turkey, I use dark meat
7 tablespoons Homemade Italian Breadcrumbs, see recipe
1 Egg, lightly beaten
4 tablespoons Pecorino Cheese, grated
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes
Handful of Organic Baby Greens, Kale, Spinach or Swiss Chard
Directions
Mix the turkey, breadcrumbs, Pecorino cheese, egg, sea salt, and red pepper flakes in a large bowl.
Cover with plastic wrap and let set in the refrigerator for at least 15 minutes.
In the meantime, heat the broth in a large saucepan to a boil, reduce to a simmer.
Make mini meatballs using a soup spoon to measure out the mixture.
Roll into balls and transfer to a baking sheet lined with parchment paper.
Simmer the meatballs in the broth for 10 minutes.
Remove from heat and add the baby greens.
Serve immediately with a generous sprinkle of Pecorino on top.
Additional Pairings
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