SERVES 8 GF ADAPTABLE, DF ADAPTABLE
Wedding soup is an Italian-American creation and is often broth-based with meat or meatballs and leafy greens. My grandmother used to make this for us when we were little and I can remember my sisters fighting over the tiny meatballs. She used beef for the meatballs and pastina or orzo, but I use turkey as well as white beans, which are a nutritious whole food. Now my kids are the ones fighting over the meatballs!
1 large egg
¼ onion, finely grated
¼ cup (DF, if necessary) dried whole-grain bread crumbs or dried GF bread crumbs
½ cup (DF, if necessary) fresh whole-grain or GF bread crumbs (1 slice of bread, crusts removed, chopped roughly in a food processor)
⅓ cup grated pecorino or Parmesan cheese (omit for DF)
1 pound ground turkey, preferably dark meat
1 tablespoon finely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
¾ teaspoon sea salt
Freshly ground black pepper
2 tablespoons unrefined extra-virgin olive oil
1 medium-size yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
10 cups chicken or turkey stock, preferably homemade (here)
1½ cups cooked cannellini beans, or 1 (15-ounce) can, drained and rinsed
Sea salt and freshly ground black pepper
8 ounces baby spinach, stems trimmed, or 1 head escarole, chopped
2 tablespoons freshly grated Parmesan or pecorino, plus more for garnish (omit for DF)
1. To make the meatballs: Stir together the egg, onion, bread crumbs, and cheese in a bowl. Add the remaining meatball ingredients and combine well with your hands. Using a half-tablespoon or mini ice-cream scooper, scoop the meat mixture into your hands and form about 24 (1-inch-diameter) meatballs. Set aside on a plate or baking sheet. These can be made up to a day ahead, and kept covered and refrigerated.
3. To make the soup: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until the onion is translucent.
4. Add the stock, beans, and 2 teaspoons of salt (or more, to taste, if your stock is unsalted). Bring to a boil and carefully add the meatballs (if using escarole, add this now). Lower the heat to a simmer and cook until the meatballs are cooked through, 8 to 10 minutes.
5. Stir in the spinach and grated cheese and cook until the spinach is just wilted. Taste for seasoning, adding pepper to taste. Serve immediately with additional grated cheese.
TIP: If you prefer to use the more traditional pastina or orzo, add already cooked pasta to the soup at the end with the spinach. Another option is cooked Arborio rice or green peas.
ASK PAMELA: What is the difference between dried and fresh bread crumbs? Fresh bread crumbs are prepared at home with fresh bread that is processed in a blender or food processor until crumbs are made. Dried bread crumbs can be made at home or purchased. They are a dried, finer version. Panko crumbs are a coarse, dried bread crumb.