Turkey Meatball Soup
Cut the crusts off 2 thick slices of day-old bread. Cut the slices into cubes until you have about one cup. Put them in a bowl and cover them with room temperature water.
In a separate large mixing bowl, put 1 pound ground turkey, 1 tsp salt, 1 tablespoon red wine, ground pepper, 1 egg, 2 minced garlic cloves, 1/4 cup grated Parmesan cheese.
Drain the bread and squeeze the water out of the cubes. Crumble it into the bowl with all of the other ingredients. With open fingers, gently mix all of the ingredients together until they are well combined. Roll into meatballs and drop into 3 cups of chicken stock. Let meatballs boil until they are cooked all the way through, about 10 minutes. Salt or season the soup, as desired.
Adapted from Alice Waters’ “The Art of Simple Food II.”