Spring Soup

We, here at Ben’s Day Wednesday, would like to go on record concerning the coronavirus. We are against it. Case closed. Now, let’s see what’s cookin’!

The beautiful spring weather inspired this week’s Ben’s Day Wednesday choice. It is packed with greens, fresh herbs, turkey meatballs and pasta. What’s not to love? We adapted it from a recipe we got from The Chew (a cooking show that I gained much inspiration from before it was cancelled.) We used some homemade turkey stock that we had in the freezer, so this was a really good batch. Somebody at work asked how I talked Ben into soup. Answer? I’m not sure. I think I told him this soup was happening this week. He could either join in the reindeer games or I’d go it alone. After a few hours he said, “Let’s do the soup.” Not quite the enthusiasm you’d wish for, but in the end, passion looks about the same as slow capitulation, so I’ll take it!

Spring Soup

1 pound ground turkey

1 cup quick oats (ground in blender)

1/2 cup Parmesan, grated, plus more for serving

3 garlic cloves, peeled and minced, divided

2 lemons, zested and juiced, reserved separately

1/4 teaspoon red pepper flakes

1 bunch parsley, 1/4 cup chopped finely, remainder reserved separately

1 bunch chives, 1/4 cup chopped finely, remainder reserved separately

2 large eggs, lightly beaten

6 tablespoons olive oil, divided

1 onion, chopped

4 scallions, thinly sliced on bias

2 cups spring carrots, peeled and chopped into pieces the size of peas

1-2 cups peas

8 cups chicken or turkey stock

1 pound ditalini pasta

5 ounce bag baby spinach

1/4 cup tarragon leaves

1/2 bunch basil leaves, chopped finely

Salt and pepper to taste

1. Make the meatballs by combining turkey, oats, 1/2 cup Parmesan, 1 garlic clove, lemon zest, red pepper flakes, 1/4 cup parsley, 1/4 cup chives, eggs, 4 tablespoons olive oil, and salt and pepper to taste.
2. In a large soup pot, heat remaining 2 tablespoons olive oil, and saute onion and scallions. When softened, add carrots, peas and 2 cloves garlic. Cook for 5 minutes. Add stock and bring to a boil. Add salt and pepper to taste.
3. When stock is simmering, use 1-inch cookie scoop to form meatballs and place in simmering stock. Simmer 15 minutes.
4. Meanwhile, cook ditalini in salted water until two minutes less than al dente according to package directions, and drain.
5. When meatballs are cooked through, turn off heat. Place spinach, remaining parsley, remaining chives, tarragon, lemon juice, and salt and pepper to taste in blender. Ladle 3 cups of the stock (avoiding the meatballs) into the blender and puree until you have a bright green mixture. Add this to the soup.
6. Place a scoop of ditalini in the bottom of a soup bowl. Add soup. Garnish with basil and Parmesan.