The Chew: Raiders of the Lost Fridge
Mario Batali whipped up a great Turkey Meatball Wedding Soup recipe with ingredients chosen by audience members in a game The Chew called Raiders of the Lost Fridge. Each audience member had to grab certain ingredients from the fridge based on Clinton’s clues. One audience member grabbed the right ones and the other mistook cabbage for parsley somehow. Oh, well. Both of them got to taste Mario’s soup.
Check out my attempt to recreate this Turkey Meatball Wedding Soup recipe below!
The Chew: Mario Batali Turkey Meatball Wedding Soup Recipe Ingredients
- 1 Pound Ground Turkey
- 1 Pound Ground Sausage
- 1/4 Cup Pecorino (Plus More For Finished Soup If Desired)
- 1/4 Cup Parmigiano-Reggiano (Plus More For Finished Soup If Desired)
- 2 Eggs
- 1 Cup Bread Crumbs
- 1 Cup Prosciutto
- 1 Cup Whole Milk
- 1 Onion (Diced)
- 1 Large Carrot (Diced)
- 1 Large Celery Root (Diced)
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Bunch Parsley (Chopped)
- 1 Head Escarole (Chopped)
- 2 Cups Rigatoni
- 4 Cups Vegetable or Chicken Stock
Mario Batali: The Chew Turkey Meatball Wedding Soup Recipe Directions
- Mix together the ground turkey, sausage, Pecorino, Parmigiano-Reggiano, eggs, whole milk, prosciutto, salt, and bread crumbs. These are your meatballs and you should work them with your hands until completely incorporated.
- Form the meatballs with your hands. They should be about the size of a quarter.
- Bring a pot of stock to boiling and then add the meatballs. Cook until the meatballs are cooked through. Remove them with a slotted spoon as you go. You might have to work in batches.
- Meanwhile, add the olive oil to a large Dutch oven and bring it to medium high heat. Add the onion, carrot, and celery root. After cooking for a couple minutes, add the parsley, black pepper, and salt. Cook for two more minutes.
- Add the escarole to the pot and stir everything around. Add more salt and pepper and cook for another few minutes.
- Meanwhile, add the rigatoni to a large pot of boiling salted water. We’re cooking it separately to avoid adding starchiness to the soup. Cook it one minute short of package instructions.
- Once your meatballs are done, add them and the leftover stock to the large Dutch oven. Once your pasta is done, add it, too. Once everything is in the pot, cook for about five more minutes to kind of simmer all the flavors together.
- Serve and enjoy! If you like, grate a little more Parmigiano-Reggiano or Pecorino on top.