Shelly's Recipe

SICILIAN NOODLE SOUP WITH MEATBALLS

Category: Soups

Meatballs
12 oz ground sirloin beef
5 tbsp plain dry bread crumbs, divided
2 tbsp grated Parmesan cheese
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground pepper, divided
1 egg, beaten
1 tbsp extra-virgin olive oil

Soup
2 tbsp extra-virgin olive oil
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 medium turnip, finely chopped
2 large garlic cloves, minced
2 bay leaves
1 cup dry white wine
4 cups water
3 (14-oz.) cans reduced-sodium chicken broth
3/4 tsp salt
1/2 tsp freshly ground pepper
4 oz dried vermicelli
4 oz baby spinach (about 4 packed cups)
6 tbsp (1 1/2 oz) grated Parmesan cheese

Place beef, 4 tbsp of the bread crumbs, 2 tbsp Parmesan cheese, garlic, 1/4 tsp salt and 1/4 tsp pepper in large bowl. Mix briefly with hands to combine. Add egg; mix with hands. Sprinkle with remaining 1 tbsp bread crumbs.

Roll mixture in crumbs to coat outside. Shape into 30 meatballs, using about 1 tbsp mixture for each meatball. Heat 1 tbsp oil in heavy large pot over medium-high heat until hot. Place meatballs in pot in single layer, cooking in batches, if necessary. Cook 4 minutes or until browned on all sides, turning frequently. Place on large paper towel-lined plate.

In same large pot, heat 2 tbsp oil over medium heat until hot. Add celery, onion, turnip, garlic and bay leaves. Cook 5 to 8 minutes or until softened. (If necessary, reduce heat slightly so vegetables do not brown.) Increase heat to medium-high; add wine, scraping bottom of pot to remove any browned bits. Bring to a boil; cook 5 minutes or until mixture is reduced by half. Add water, broth, 3/4 tsp salt and 1/2 tsp pepper. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes.

Break vermicelli in half; place in pot. Bring to a simmer over medium-high heat; cook 3 minutes, stirring frequently. Return meatballs to pot; stir in spinach. Simmer 5 minutes or until vermicelli is tender. Remove and discard bay leaves. Ladle soup into bowls; sprinkle with cheese. 6 (2-cup) servings