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TURKEY - SAUSAGE - Turkey Meatball Wedding Soup
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| The Chew Mario Batali Turkey Meatball Wedding Soup | |
| 1 cup | Panko Bread Crumbs |
| 8 ounces | Ground Turkey |
| 4 ounces | prosciutto di Parma, (cut into 1/8-inch dice) |
| 8 ounces | Sweet Italian Sausage, (casings removed) |
| 2 | eggs, (lightly scrambled) |
| 1/4 cup | Milk |
| 1/4 cup | Pecorino Romano, (freshly grated) |
| 1/4 cup | Parmigiano-Reggiano, (freshly grated, plus more) |
| Nutmeg, (freshly grated) | |
| Salt | |
| Freshly Ground Black Pepper | |
| 3 | Carrots, (diced) |
| 1 | Onion, (diced) |
| 2 cups | Celery Root, (diced) |
| 1/2 cup | Parsley, (chopped) |
| 8 cups | Chicken Stock |
| 1 head | Escarole, (root end removed, chopped) |
| 1 pound | Ditalini |
In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, cheeses, nutmeg, and a drizzle of olive oil. Mix very gently with your hands. Season with salt and pepper. Using a tablespoon measure or a small ice cream scoop, form the mixture into small, uniform meatballs, about the size of quarters.
Bring the stock to a boil in a large heavy-bottomed pot. Add the meatballs and bring to a boil, then reduce heat to a simmer. Cook until the meatballs have cooked through, about 10 minutes. In a separate pot, add a drizzle of olive oil and preheat over medium-high heat. Add the carrots, onion, celery root and parsley. Sauté until translucent, about 5 minutes. Then add the escarole and cook for 2 minutes until wilted. Season with salt and pepper. Add the cooked vegetables to the broth with the cooked meatballs.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta and add to the soup. Stir to combine. Serve pasta with more freshly grated Parmigiano-Reggiano.
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