I thought this recipe would be appropriate with all this cold weather we are having so I hope everyone takes some time to make a pot! It is good for you and warms the soul!
3/4 pound ground turkey
1/2 pound ground beef
4 ounces stale country bread, crusts removed (about 3 or 4 slices)
2 medium cloves of minced garlic
1/4 cup chopped fresh Italian parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 cup freshly grated Parmesan cheese
3 Tbsp. milk
1 large egg, lightly beaten
kosher salt & freshly ground black pepper
⅓ cup extra-virgin olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced celery
1 large fennel bulb, about 1 pound, trimmed and sliced 1/4-inch thick
1 head escarole, about 1 pound, cut into 1/2-inch shreds
1 bunch Swiss chard, about 1 pound, cut into 1/2-inch shreds
10 cups chicken broth
1/2 cup white wine
1 cup small pasta
1 cup cannellini beans
extra Parmesan cheese, for serving
Preparation:Preheat oven to 375 degrees F.
Place ground meats, bread, garlic, parsley, Parmesan, milk, egg, basil, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper, Bake for 30 minutes, until cooked through and lightly browned. Set aside.
Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, celery and fennel and sauté until softened, 5 to 6 minutes, stirring occasionally.
Stir in escarole and Swiss chard and cook until wilted. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the meatballs to the soup and simmer for 1 minute.