Turkey Meatball Soup

• porții: Serves 4-6
• timp total: 45 minutes

Ingrediente

• ⅓ cup seasoned panko breadcrumbs

• 2 tbsp. buttermilk

• 2 cloves garlic, minced

• ¼ cup grated parmesan cheese, divided

• 3 tbsp. chopped fresh parsley, divided

• 1 ½ tsp. kosher salt

• ¼ tsp. white pepper

• ½ tsp. dried oregano

• 1 egg, beaten

• 1 lb. ground turkey

• 3 tbsp. olive oil, divided

• 1 cup diced carrots

• 2 leeks, tender white parts only, cleaned and sliced thin

• 1 cup petite diced tomatoes, drained

• 4 cups chicken stock

• 1 bay leaf

• 1 sprig fresh rosemary

• 1 rind from parmesan cheese (optional)

• 3 cups dry wide egg noodles

• Squeeze of fresh lemon

Instrucțiuni

1. Mix together breadcrumbs and buttermilk in a large bowl and let sit for 2 minutes. Stir in garlic, 3 tbsp. parmesan, 2 tbsp. parsley, 1 tsp. salt, white pepper, oregano and egg. Add turkey and mix with a silicone spatula or clean hands until well combined. Chill in fridge for 10 minutes.

2. Heat 2 tbsp. oil over medium heat in a shallow round enameled cast iron Dutch oven until hot. Using a scoop or wet fingers, form turkey mixture into small meatballs about the size of golf balls and drop into hot oil. Cook, turning, until well browned on all sides. Remove to a plate and reserve.

3. Add another 1 tbsp. oil to the pan and cook carrots and leeks until golden and softening, about 6 minutes. Leeks should not cook too dark or burn. Add tomatoes and 3 cups of chicken stock along with bay leaf, rosemary, and parmesan rind if using. Bring to a rapid simmer and stir in noodles, adding additional chicken stock if needed to cover noodles. Reduce heat to medium-low, cover with lid and cook for 12 minutes or until noodles are cooked through. Taste and season with additional salt if needed.

4. Remove from heat, let stand for 5 minutes, then served garnished with parsley and squeeze of lemon.