Shelly's Recipe

SPANISH SOUP WITH LITTLE MEATBALLS

Category: Soups

1/2 lb smoked ham, cut in 1-inch pieces
1/2 cup packed parsley leaves
3 tbsp fresh oregano or 1 tsp dried
1 medium clove garlic, peeled
1/2 lb ground turkey
1/4 cup fine dry bread crumbs
1 large egg
1/2 tsp salt (less with deli ham)
1/4 tsp pepper
2 tbsp salad oil
1 medium red onion, cut in 1/4-inch-thick wedges
8 cup chicken broth
1/4 tsp pepper
1/2 cup acini di pepe pasta (small pasta balls)
1 medium green zucchini, sliced
1 medium yellow zucchini, sliced
1/2 lb plum tomatoes, chopped

Make the meatballs: In food processor, process ham, parsley, oregano, and garlic until ham is finely chopped. Add turkey, bread crumbs, egg, salt, and pepper. Process just until mixed. Shape mixture into 3/4-inch balls using one level tspful for each. Heat oil in a 5-quart Dutch oven. Cook meatballs over medium-high heat in batches until evenly browned. Add onion and saute until tender. With slotted spoon, remove all to plate. Discard drippings.

Make the soup: Pour broth into a pan; add saffron and bring to boiling. Add pasta; cook 8 minutes. Add meatballs, onion, zucchini, and tomatoes. Return to boiling and simmer 5 minutes or until vegetables are tender.