TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP

TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP image

Yield 10 bowls

Number Of Ingredients 25

Salt
1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 1/2 pounds homemade Turkey Italian Sausage. See note.
1 onion, chopped
3 to 4 cloves garlic, finely chopped or very thinly sliced
1 red chile pepper, very thinly sliced or 1/2 teaspoon dried chile flakes
2 tablespoons chopped fresh thyme leaves or 1 tablespoon dry
1 tablespoon lemon zest
A few grates nutmeg
2 teaspoons garlic granules
2 teaspoons ground pepper
8 cups chicken stock-in-a-box
About 1/2 lb orecchietti pasta
Grated pecorino or Parmigiano-Reggiano, for topping
Crusty bread, such as ciabatta
Note: Ingredients for turkey sausage
2+ teaspoons salt
1 packet Splenda (optional)
1/4 cup fennel seeds (toasted is best)
3/4 cup chopped Italian Parsley
4+ garlic cloves mascerated
1/8 cup dry sherry
2 teaspoons apple cider vinegar
bread crumbs or Panko as binder

Steps:

For the sausage, start the night before and mix ground turkey with the rest of the ingredients. The mixture might be a bit loose without the Panko/bread crumbs. Add just enough to make a sticky mixture that will make good meatballs. Set in fridge to marry over night. To make the soup: In a skillet with a little olive oil, scoop meat mixture with a very small ice cream scoop as little balls. Continue in batches browning on all sides. Set aside. Boil a large pot of well salted water. (Salty like the sea.) Rough chop the Broccoli Rabe into 1 - 2 inch pieces. Par boil to remove bitterness. Strain and taste. If too salty, give it a rinse. Set aside. In a soup pot cook onion then garlic in a little olive oil over low heat. Add chile or dried flakes. Add stock, thyme, garlic granules, ground pepper, lemon zest, nutmeg. Bring to a boil. Add pasta and cook until al dente. Add meatballs and broccoli rabe back to the pot. Turn off heat. Serve with cheese and pass bread at the table.