Ingredients
Meatballs
- 1/2 pound chorizo sausage
- 2 cloves garlic
- 1 large egg
- 1/4 cup onion finely diced
- 1 tbsp fresh oregano chopped
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp course black pepper
- 1 pound ground turkey
- 1/4 cup Parmesan cheese freshly grated
- 1/4 cup panko breadcrumbs
- 1 tbsp vegetable oil
Soup
- 1 each bay leaf
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh parsley chopped
- 1 cup chopped onion medium dice
- 1 cup chopped celery medium dice
- 1 cup chopped carrots medium dice
- 2 cups chopped cabbage
- 5 cups chicken broth
- 1 tsp smoked paprika
- 2 cups canned diced tomatoes with juice
- 1/2 tsp course black pepper
- 1/2 tsp kosher salt
- 1 1/2 cups cooked cannellini beans
Servings: people
Instructions
Meatballs
- In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
- Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
- In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes
Makes approximately 10 cups of soup.
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