Winter is for soup and warm bread. This was a hit the first time I made it and now my family asks me weekly in the winter, “When are you going to make meatball soup?” I oblige them often because I am crazy for this soup. Make it this Sunday for your family dinner!
Turkey Meatball and White Bean Soup
Yield 6-8 servings
- 1 pound ground turkey
- 1 pound sweet Italian turkey sausage, casings removed
- 2/3 cup unseasoned bread crumbs
- 1/2 cup Pecorino Romano cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 3 garlic cloves, finely chopped
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 12 cups chicken broth
- 1/2 cup dry white wine
- 15 ounce can white beans
- 1/2 cup small pasta, like Farfalline, Tubetini or stars
Extra Equipment & Accessories
- Parchment paper
- Meat thermometer (Not a must but it is one of my favorite kitchen tools. You never have to guess if poultry, or any other meat is done again with a meat thermometer.)
1. Preheat the oven to 325 degrees.
2. For the meatballs, place ground turkey and sausage, bread crumbs, cheeses, garlic, egg, salt and pepper in a bowl and combine all ingredients thoroughly.
3. Roll meatballs into 2 inch balls and drop onto parchment lined cookie sheets. Bake for 25 – 30 minutes or until meatballs are 165 degrees in the center. (If you don’t have a thermometer, cut open a meatball and make sure there is no pink in the middle. Also, get a meat thermometer.)
4. While the meatballs cook, heat the olive oil over low-medium heat in a large soup pot. Add carrots, celery and onion and cook until soft, 5-7 minutes, stirring occasionally. Add chicken broth and wine and bring to a boil. Add beans and pasta and return soup to a boil for 6 – 8 minutes. Turn soup down to low and simmer for at least an hour.
Serve with warm bread.
Want to see each step? Check out the video below!
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