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.
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