Recipe Courtesy Of Giada De Laurentiis from Food Network Modified in VitaClay using Turkey broth
Leftover turkey? How about making Italian Wedding Soup? Does the thought of wedding soup make you think it’s only served during weddings? It’s actually about the taste of each ingredient married together to make a perfect, satisfying soup for all seasons. So, save money from buying broth somewhere, grab that turkey and jazz it up to something simmering for an after-Thanksgiving soup party.
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups turkey bone broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Blend the first 6 ingredients in a large bowl. Stir in cheese, beef, and pork.
Shape the meat into 1-inch diameter meatballs using a teaspoon. Place on a baking sheet.
Boil turkey broth in your Vitaclay over medium-high heat.
Add the meatballs and curly endive. Set on “Slow cook” for 1 hour or until cooked through.
Whisk the eggs and cheese in a medium bowl to blend. Drizzle the egg mixture into the soup while stirring it. (about 1 minute).
Season the soup to taste with salt and pepper. Add parmesan cheese if desired.