WEDDING SOUP WITH STRACCIATELLA

Steps:

• Make the Meatballs:.
• Place the bread in a bowl and pour the milk over it. Let it soak for 5 minutes.
• While the bread soaks, saute the garlic in the olive oil until translucent.
• 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.
• Divide mixture into 12 equal parts and form into balls.
• 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.
• Make the Soup:.
• Return the broth to a boil and add the orzo. Cook for 10 minutes.
• When orzo is almost done, add the spinach and return the meatballs to the soup. Add parsley.
• For the Stracciatella:.
• Break the egg into a small bowl, add the water, and stir briefly. Stir in the grated parmigiano cheese.
• 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.
• To Serve:.
• Season soup to taste with salt and pepper.
• Ladle into warmed bowls and serve immediately.