Tuesday, November 21, 2006

Italian Wedding Soup

Here's a good recipe for dealing with that leftover turkey carcass. Make some stock (you do know how to make stock, don't you?) and some delicious soup.

For Meatballs:

1 small yellow onion
1/3 cup parsley
1 large egg
1 tsp. garlic (I tripled this)
1 tsp salt
1/4 baguette
1/2 cup grated Parmesan
16-oz of beef (I used 12 and there was plenty. You could probably do this with ground turkey too)

You can chop everything very finely, OR, you can go the easier route, which is to do everything in a Cuisinart. First, process the baguette until very fine. Set crumbs aside. Cut onion into four pieces, discarding skin, and pulse in Cuisinart until a pulp. Add parsley, salt and pepper, parmesan and garlic and pulse until a paste. Add beef and egg and breadcrumbs and pulse until just mixed.

Using a teaspoon, form meatballs the size of a dime (they’ll start this small and end up quarter sized, but it happens to everyone). Put formed meatballs on a cookie sheet or plate.

For soup:
10- 12 cups chicken stock or broth
1 lb. spinach or escarole
1 can cannelloni beans
1/4 lb Acini de Pepe (pasta that looks like cous cous, but you can use whatever kind you like)
2 eggs
2 Tbs parmesan
salt and pepper

Bring stock to boil and add meatballs and spinach. Allow to cook through, about 10 minutes.

While waiting for meatballs to cook, boil pasta in separate pot. Drain and set aside.

Whisk parmesan and eggs together very thoroughly. Stirring whole pot in a gentle, continuous circular motion, drizzle egg slowly into briskly boiling broth, just like with egg drop soup. This will make the soup really rich. Now add your drained beans and pasta.

Sprinkle with more parmesan if you have it and season with salt and pepper to taste. Eat!


Marcheline said...

Thanks, Jem!!!


- M

Jill said...

Oh I can't wait to try these recipes, thank you!

Anonymous said...

You had me at "I tripled [the garlic]". Mmmm...sounds heavenly!

barbie2be said...

this sounds yummy.

now if i could just get over my revulsion of touching meat on the bone, i could learn how to make stock.

Jenny said...

Leftover carcuss. Mmmm....yummy.

Stepping Over the Junk said...

At the moment, I am making my stock from the carcas Chef sent me home with! Wooo hooo!!!! I want to make the wedding soup. I love that and have never made it!

Cora said...

Care to join us?

Anonymous said...

Where did you go?

barbie2be said...

yea, where are you???

Anonymous said...

Hope you are okay! I miss reading about your life adventures, turkey carcass and all. Maybe you got an incredible new job and just haven't had a chance to update us all! Hope all is well. Take care sweetie! acharlestongirl

Corky said...

Jemima, us lurkers are getting worried...are you moonlighting to pay off your turkey??

Nothing But Bonfires said...