Sunday, February 08, 2009
This is my version of Italian wedding soup. I had some ground turkey and I didnt know what to do with it until making little meatballs popped into my head. Making little meatballs is just as tedious as making big meatballs only ten times more. The temptation to make them bigger is always there because bigger means done sooner. By now you have figured out how I cook - no recipes. I know basically what goes into a dish and then I improvise based on what I have on hand. I have been reading cook books since 1973 so I have alot in the old memory banks. This soup sounded so perfect for a late lunch early dinner situation and I have never made it before, always an added motivator, so off and running with wedding balls in the mix. I made a vegetable broth and I had some artichoke hearts that someone had given me so into the pot they went along with celery, onions, garlic and carrots. After the broth had simmered and its flavor was rich and delightful I put in a little escarole and this part of the dish is ready.
The turkey meatballs were made with some leftover rice, some herbs and spices, some dried mushrooms that I had foraged this fall and dehydrated, some parmesean cheese, a tiny amount of italian bread made into crumbs and an egg to keep it all together, then braised in a little chicken broth until golden.
I ladled up some broth, dropped in meatballs to order, if you wanted one or if you wanted four, no matter because it is gobble-d-good.
Posted by Christo Gonzales at 6:53 PM