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Categories:
ground turkey egg Italian breadcrumbs Parmesan cheese cheese fresh basil flat leaf parsley onion chicken broth garlic spinach carrot celery white wine acini flat leaf parsley
Viewed: 108 - Published at: a year agoIngredients
- 1 lb ground turkey
- 1 egg, slightly beaten
- 4 tablespoons seasoned Italian breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons grated parmigiano-reggiano cheese
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh flat leaf parsley
- 1 small onion, chopped
- 10 cups chicken broth
- 12 teaspoon garlic powder
- 4 cups fresh Baby Spinach
- 34 cup carrot, diced
- 34 cup celery, diced
- 1 cup white wine
- 1 cup acini di pepe pasta
- 14 cup flat leaf parsley, chopped
Method
- Combine ground turkey, egg, breadcrumbs, cheeses, fresh herbs and mix gently with your hands to combine.
- Heat olive oil over medium high heat, roll meat mixture into small, marble sized balls and place in pan.
- Brown on all sides, remove from pan and set on paper towel to drain.
- Add chopped onion to same pan and saute until translucent, remove from pan.
- Add white wine to pan over medium high heat and bring to a simmer while scraping up the browned bits on the pan, reduce to about 1/2 and set aside.
- In large stock pot add the broth and bring to a boil.
- Add all ingredients, including meatballs, onions & reduced white wine.
- Boil gently for 10 minutes, add pasta and boil gently for 10 more minutes.
