Turkey Stracciatella Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Add the chicken broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 5.Add the spinach to the pot and cook until wilted, about 2 minutes.
• STEP 6.In a small bowl, whisk together the eggs and Parmesan cheese.
• STEP 7.Slowly pour the egg mixture into the pot, stirring gently to create strands of egg.
• STEP 8.Cook for an additional 2 minutes, until the egg is cooked through.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the soup hot with crusty bread for dipping.

Cooking Tips

• To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
• For a healthier option, you can use ground turkey breast instead of regular ground turkey.
• If you prefer a thicker soup, you can add a small amount of cornstarch mixed with water to the broth.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil for extra flavor.