Cacciatore Stoup with Turkey Sausage Meatballs
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 portobello mushroom caps, wiped clean and chopped into bite-size pieces
- 2 cubanelle peppers (light green, mild Italian peppers), seeded and chopped into bite-size pieces
- 1 large red bell pepper, seeded and chopped into bite-size pieces
- 1 large onion, chopped into bite-size pieces
- 3 cloves garlic: 2 smashed, 1 grated
- 1/2 to 1 teaspoon crushed red pepper flakes, depending on how much spice you like
- Salt and freshly ground black pepper
- 3 slices white bread
- 1/2 cup milk
- 1 28-ounce can crushed tomatoes
- 2 cups chicken stock
- 1 pound ground turkey breast
- 1 egg
- 1/2 to 3/4 cup (a couple of handfuls) grated Parmigiano Reggiano or Romano cheese
- 1/4 cup (about a handful) flat-leaf parsley, chopped
- Chopped fresh basil, for garnish
- Shaved Parmigiano-Reggiano cheese, for garnish
- A loaf of crusty, whole grain bread
Place a Dutch oven or large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add mushrooms, peppers, onion and the two smashed garlic cloves, and cook until tender, 7-8 minutes. Season with red pepper flakes, salt and freshly ground black pepper to taste.
While vegetables cook, rip the bread into small pieces and soak them in the milk in a mixing bowl for about 5 minutes, until most of the milk has been absorbed.
Add the tomatoes and chicken stock to the soup pot with the veggies and turn up the heat to bring the stoup to a bubble.
While you're waiting for the stoup to bubble, make the meatballs: Squeeze out the excess milk from the bread and discard it. To the mixing bowl with the soaked bread, add the ground turkey, egg, grated cheese, parsley, the remaining grated garlic clove, salt and freshly ground black pepper. Mix everything with your hands to combine.
Form the meat into 2-inch meatballs. Once the stoup is bubbling, drop in the meatballs then cover the pot and reduce the heat to a simmer. Cook until the meatballs are cooked through, 10-12 minutes.
To serve, ladle the stoup into shallow bowls and garnish with basil and shaved Parmigiano-Reggiano. Pass some crusty whole grain bread at the table for mopping up the leftovers.