In this recipe, chef Emma Cardarelli from Montreal revisits the iconic Italian Wedding Soup and elevates it to a meal of its own. The celery root adds a wonderful depth to the broth and the meatballs are soft and airy. From Josee Di Stasio cookbook A la Soupe.
1/2 cup of breadcrumbs
1 cup of whole milk
8 cups of low sodium chicken broth
1 cup of celery root, finely diced
1 cup of celery, thinly sliced
2 lbs of ground turkey (the recipe calls for a mix of ground pork and veal but unfortunately not available at my grocery store so I substituted for ground turkey)
3/4 cup of ricotta
1 cup of grated Parmesan
1/2 cup of Italian parsley
2 tsp of salt
1 14 oz can of cannellini beans (white beans)
2 cups of chopped Tuscan kale
Combine breadcrumbs and milk in a small bowl.
In a large soup pot, bring the chicken stock to a roaring boil. Lower heat and add the celery root and celery. Let simmer for 10 minutes or until tender.
Meanwhile place ground turkey in a large bowl. Add breadcrumb mixture and then one by one: ricotta, Parmesan, egg, parsley and salt. Mix thoroughly. Form small meatballs using about 2 tbsp of this mixture and set aside.
Using a skimmer, remove the vegetables from the broth and set aside.
Bring the broth back to a boil and add the meatballs. Cook for 10 minutes or until done. Return the vegetables to the broth and add the white beans and kale. Cook for 2 more minutes.
Reheats beautifully for lunch the next day.