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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-12-2013, 12:21 PM   #1
CharredApron
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Default Smoked Turkey Leg Italian Wedding Soup Recipe

This is my most requested soup at our former deli. The gang from Cafe Martorano begged me to make this for them weekly. This recipe is dedicated to my Brother Angel, their Matre'd, for whom I would make quart size containers for him to take home and eat.
Buon Gusto, Miei Amici !

INGERDIENTS

3 smoked turkey legs
1 lb course ground pork
1 lb ground chicken
1 qt low salt chicken stock
3 yellow onions chopped
6 ribs celery diced fine
3 large carrots sliced thin
1 large head of escarole
1 tbs fresh thyme
4 bay leaves
1/2 cup chopped fresh parsley
4 green onions (snip with scissors)
1 cup day old French bread soaked in 1/4 cup milk
4 large free range organic eggs
1 cup freshly grated Parmesan cheese
2 cans white beans
1/4 cup olive oil for frying
tsp red pepper flakes
4 cloves garlic minced.

PREPARATION:


Meatballs
Combine the pork & chicken in a large mixing bowl. Soak the bread crumbs in milk and squeeze out the milk, add to the meat mixture. Add 2 eggs, parsley, 1/2 cup of the cheese, 1 garlic clove minced, salt and fresh ground black pepper to taste. Combine the ingredients until mixed thoroughly, do not over work the mix or you'll end up with tight balls! Cover and chill for later.


Stock
In a large stock pot add the smoked turkey legs and enough cold water to cover the legs by 2 inches and bring to a roiling boil then simmer, uncovered, for 2 hours or until the meat has fallen off the bones and the stock is reduced by half.


The Grand Finale
Take a large Dutch oven and heat the olive oil to nearly smoking and add the onion, celery, carrots, " The Holy Trinity" cook until soft and translucent but do not brown. Add the green onions, Thyme, garlic, red pepper flakes and bay leaves. Add the chicken stock and continue to simmer on low heat while you remove the turkey legs from the stock pot and set them aside to cool. Add the turkey stock to the Dutch oven and adjust your seasoning at this point.
Remove the skin from the turkey legs while the soup is simmering. Dice the leg meat into small cubes and add to the soup.
Now your in the home stretch, Remove the meatball mixture from the fridge. Bring the temperature of the soup up to a slow boil. Use a small spoon, I prefer a melon baller, to spoon out the meatball mixture and roll them in the palms of your hands and drop them into the pot of hot broth. Repeat until all the balls are in the pot stirring intermittently. As they cook they will float to the top. Add the escarole, white beans and cover. Beat the remaining eggs in a small bowl and bring the soup to a roil, uncovered, once more. With the tines of a salad fork drizzle the beaten eggs into the hot soup slowly and stir with a wisk. Add Parmesan cheese to taste and serve hot with Crunchy Chiabata Bread and salted butter. (if you use margarine you are out of the club)



Stay Hungry My Friends!

Jed
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Unread 07-12-2013, 02:13 PM   #2
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Dude, that sounds awesome. Thanks.
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Unread 07-12-2013, 02:50 PM   #3
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Another must-do on my list!
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Unread 07-12-2013, 03:31 PM   #4
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Originally Posted by nolesfan954 View Post
Another must-do on my list!
I am in Davie, I'll make more! 441 & Riverland Road!
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Unread 07-12-2013, 05:02 PM   #5
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Yum! I'll save this for winter, though. My wife is a total soup fiend- she'll love this one!
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Unread 07-12-2013, 05:20 PM   #6
CharredApron
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Yum! I'll save this for winter, though. My wife is a total soup fiend- she'll love this one!
It's a great winter time soup, all day project!
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Unread 07-12-2013, 06:50 PM   #7
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Looks delicious Jed! Adding that to my to do list! Thanks!
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Unread 07-12-2013, 06:55 PM   #8
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looks great Jed!
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Unread 07-12-2013, 07:22 PM   #9
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Originally Posted by cowgirl View Post
Looks delicious Jed! Adding that to my to do list! Thanks!
Thanks Jeanie, it's a lot of work but oh so worth it!
Jed
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Unread 07-12-2013, 07:23 PM   #10
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Originally Posted by fantomlord View Post
looks great Jed!
Matt, Thanks for the props. It's a keeper!
Jed
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 07-15-2013, 09:05 AM   #11
nolesfan954
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I gave this recipe a try yesterday. Fantastic soup...a keeper! Thanks for the recipe, I really enjoyed making and eating this!!
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Unread 07-15-2013, 09:27 AM   #12
CharredApron
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Quote:
Originally Posted by nolesfan954 View Post
I gave this recipe a try yesterday. Fantastic soup...a keeper! Thanks for the recipe, I really enjoyed making and eating this!!
Glad you liked it, it's a chore to make but well worth the effort!
Jed
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
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