Recipe: Italian Wedding Soup

This delicious hearty soup serves 4 people

Ingredients:

• 500g minced turkey

• small handful of chopped dill, parsley and thyme

• 2 cloves garlic

• 4 tbsp grated parmesan plus more for serving

• 1 egg, whisked

• zest of one lemon

• one large jar chickpeas or white beans

• 100g small pasta shape

• 1.5 litre chicken stock

• 1 packet cavelo nero

• 1 packet tenderstem broccoli

Method:

Preheat the oven to 200 degrees. In a large bowl, mix the turkey with the herbs, garlic, parmesan, lemon zest, egg, and generous seasoning. Form into medium sized meatballs and lay on a tray. Cook in the oven for 20 minutes until lightly golden.

Meanwhile, heat the stock in a large pot and when boiling, add the cavelo nero, broccoli and chickpeas. Boil for 15-ish minutes. When the meatballs are cooked, add them to the stock with the pasta and cook until the pasta is done.

Serve in bowls with more parmesan and a squeeze of lemon.