Extra Virgin Olive Oil (EVOO)
½ Medium Onion – Finely Chopped
1 Cup Mushrooms – Finely Chopped
2 tbsp Balsamic Vinegar
1.25 lbs Ground Turkey
2 Scallions – Finely Chopped
½ Cup Parsley – Finely Chopped
1 tbsp Dijon Mustard
3 Large Cloves Garlic – Minced
½ tbsp Salt
½ tbsp Pepper
¼ Cup Italian Seasoned Bread Crumbs
1 Egg – Beaten
¼ Cup Parmesan Cheese
In a pan over Med/High heat add about 2 tbsp EVOO and onion. Sautee about 2 minutes. Then add mushrooms and sautee 5 minutes. Add in balsamic and sautee about 1 minute until almost all cooked out. Turn off heat and set aside.
In a large bowl add turkey, scallions, parsley, mustard, garlic, salt, pepper. In a separate bowl add egg, bread crumbs and cheese. Beat until mixed then add into turkey mixture.
Combine everything with a fork until mixed but don’t overwork.
Preheat oven to 450 degrees. On a baking sheet (with sides) roll meatballs into about a 1 inch ball. I got 36 meatballs out of my mixture. Put in oven and cook for about 20 minutes. When finished set aside.
1 tbsp Bacon Fat
1 tbsp EVOO
2 Carrots – Peeled and finely diced
2 Celery – Finely diced
½ Med. Onion – Finely diced
4 Garlic Cloves – Minced
½ tsp salt
½ tsp pepper
½ Cup White Wine
6 Cups Chicken Stock
6 Cups Water
5 oz. Kale – Shredded
½ lb Thin Pasta – Broken into about 1 inch bits
2 eggs – Beaten
½ Cup Parmesan Cheese
In a large pot over med/high heat add bacon fat and EVOO. Add carrots, celery, onion. Sautee 5 minutes. Add salt, pepper, garlic and sautee 5 minutes. Add wine, sautee 1 minute and then add chicken stock, water and kale. Simmer about 20 minutes.
In a small bowl add eggs and cheese and beat then add into soup and combine. Break pasta into soup and simmer about 5 minutes. Add in meatballs and simmer for 10 minutes.
Adjust seasonings to taste and serve.