‘Twas the day after Thanksgiving…
and I saved my turkey bones to make turkey bone broth. With this bone broth (and the last of the turkey) I decided to make my family’s favorite soup – “Italian Wedding Soup!” This soup is an Italian family tradition in our home. It’s delicious, beautiful, satisfying (especially with a nice loaf of rosemary bread), and healing. This was much needed after the festivities of Thanksgiving and we were having more family stopping by. It’s pretty easy to make and is a quite impressive soup.
If you’d like to see the video of how I make my turkey bone broth and Italian Wedding Soup, click here:
Ingredients (in 4 phases):
Turkey Bone Broth:
- 1 turkey (or chicken) carcass
- 8 cups of water (or more to slightly cover bones)
- 3 bay leaves
Place turkey bones and bay leaves in to soup pot, cover with water and let simmer for 2 hours. Then fish out all of the bones and discard. I then take a slotted spoon and fish out any remaining little bones.
Italian Wedding Soup Ingredients:
- 8 carrots 1 onion
- 1 celery large stalk
- 7 garlic cloves
- 1/4 cup Italian seasoning (or fresh oregano, basil, thyme, sage)
- salt and pepper to taste
- 5 large eggs
- 1/3 lb of Pastina noodles – aka: Acini Di Pepe
Chop veggies to your desired size and mince garlic, add them to the turkey bone broth. Add Italian seasoning and season with salt and pepper to taste. Set on simmer for approximately 20 minutes while preparing the eggs and meatballs.
In a separate small pot, cook pastina noodles, rinse and set aside when they are al dente. We will put them in the soup at the very end.
Scramble eggs in a separate bowl. Have soup on a medium boil and gradually add eggs to soup, stirring with a knife or spoon intermittently.
Little Meatballs Ingredients (nickle size in diameter):
- 1 lb ground beef
- 1 lb ground turkey
- Pinch of Italian seasoning, salt and pepper
Mix together the ground beef and turkey (you can use just type if you’d like, but I prefer the taste of them mixed). Add a pinch of Italian seasoning and salt. Thoroughly mix together and begin to roll into little meatballs, about the size of a nickle in diameter. With soup on a low boil, start gently dropping meatballs into soup, stirring gently intermittently, so the meatballs don’t stick together
Finishing Ingredients: (totally optional, but highly recommended lol)
- Grated Parmesan cheese
- Loaf of Rosemary or Sourdough bread
- “Butter baby!” Can’t forget that for the bread!
Once plated, sprinkle Parmesan over each bowl and serve with a beautiful slice of buttered bread. Mangia! Enjoy!