Nonna’s Nourishing Soup
The ultimate feel-better, balanced bowl
Make this soup if you’re feeling under the weather or just craving something deeply nourishing. It’s packed with protein, minerals, and leafy greens—and feels like a hug in a bowl. This is one of those recipes that’s simple, grounding, and always hits the spot when your body needs a little extra care.
Ingredients
Turkey Meatballs:
2 lbs ground turkey
½ cup breadcrumbs
½ cup grated Pecorino Romano
4–6 garlic cloves, finely minced or crushed
1 egg
½ cup finely chopped parsley
2 tsp salt
Tip: If the mixture feels too wet, add a bit more Pecorino Romano.
For the Soup:
2.5 L bone broth
1 additional cup stock (for cooking meatballs)
6 eggs
½ tsp salt
¼ cup chopped parsley
⅓ cup grated Romano cheese
10 cups chopped spinach
Instructions:
In a large mixing bowl, combine all turkey meatball ingredients. Mix until just combined and form into small ½-inch meatballs. If the mixture feels too wet, add a bit more Pecorino Romano.
Bring about 1 cup of stock to a boil, then reduce heat to a gentle simmer. Cook the meatballs in batches for about 2 minutes, until just cooked through. Remove with a slotted spoon and set aside.
Alternatively, you can cook the meatballs directly in the main broth, but this will make the broth hazy.In a large pot over medium heat, bring the bone broth to a gentle simmer.
In a separate bowl, whisk together the eggs, salt, parsley, and Romano cheese to create the egg mixture.
Slowly pour the egg mixture into the simmering broth while gently swirling with a spoon. Allow the eggs to cook and form soft ribbons, about 2 minutes.
Add the cooked meatballs and chopped spinach to the pot. Let everything come together for another 1–2 minutes, just until the spinach wilts.
Serve hot with freshly cracked black pepper and enjoy.