Wedding Soup With Stracciatella

1. 1

   Make the Meatballs:

2. 2

   Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.

3. 3

   While the bread soaks, saute the garlic in the olive oil until translucent.

4. 4

   Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.

5. 5

   Divide mixture into 12 equal parts and form into balls.

6. 6

   Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.

7. 7

   Make the Soup:

8. 8

   Return the broth to a boil and add the orzo. Cook for 10 minutes.

9. 9

   When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.

10. 10

    For the Stracciatella:

11. 11

    Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.

12. 12

    Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.

13. 13

    To Serve:

14. 14

    Season soup to taste with salt and pepper.

15. 15

    Ladle into warmed bowls and serve immediately.

* Per serving · 4 servings · Values may vary.