Italian Wedding Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
446
FAT
92%
CHOL
80%
SOD
37%

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Ingredients for 8 servings

1 large egg

¼ of an onion, grated

¼ cup dry whole grain bread crumbs (purchased or just toast fresh breadcrumbs)

½ cup fresh bread crumbs (1 slice of bread, hard crusts removed, processed in food processor)

1/3 cup Pecorino or Parmigiano cheese

1 pound ground turkey, preferably dark meat

1 Tablespoon finely chopped parsley

1 clove garlic, finely chopped

¾ teaspoon sea salt

freshly ground black pepper to taste

2 Tablespoons unrefined extra-virgin olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

10 cups chicken or turkey stock, preferably homemade

1 ½ cups cooked cannellini beans or 1 15-ounce can, drained and rinsed**

sea salt and freshly ground pepper to taste

10 ounces baby spinach, stems trimmed or 1 head escarole, chopped

2 Tablespoons freshly grated Pecorino or Parmigiano, plus extra for garnish

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