Wedding Soup With Stracciatella

Directions

1. 1
   Make the Meatballs:
2. 2
   Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
3. 3
   While the bread soaks, saute the garlic in the olive oil until translucent.
4. 4
   Add the garlic in oil, the ground turkey, the egg yolk, the parsley, and salt and pepper to the bowl. Use a fork to gently mix together--the less you handle the meat, the lighter the meatballs will be.
5. 5
   Divide mixture into 12 equal parts and form into balls.
6. 6
   Bring broth to a simmer and gently drop in the meatballs. Simmer 5-10 minutes, just until cooked through. Remove from the broth with a slotted spoon and set aside; keep warm.
7. 7
   Make the Soup:
8. 8
   Return the broth to a boil and add the orzo. Cook for 10 minutes.
9. 9
   When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
10. 10
    For the Stracciatella:
11. 11
    Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
12. 12
    Quickly stir the soup, then drizzle in this egg-cheese mixture slowly so that the heat of the soup will quickly form the mixture into cooked strands.
13. 13
    To Serve:
14. 14
    Season soup to taste with salt and pepper.
15. 15
    Ladle into warmed bowls and serve immediately.