Ingredients
2 tbsp olive oil
4 piece turkey bacon, diced
4 carrots, chopped
3 celery stalks, with leafy parts, chopped
1/2 onion, diced
6 cloves garlic, roasted
2 bay leaves
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1/4 cup red wine, preferably cabernet
1 can tomatoes, large, with liquid, diced
1 can garbanzo beans, drained and rinsed
2 cup gnocchi, store-bought or hand-made
4 cup chicken broth
salt and pepper, to taste
1/4 cup fresh parsley, minced
1 ½ lb ground turkey
1 egg
salt and pepper, to taste
1/4 tsp red pepper flake
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1/4 cup parmesan cheese, grated
1 lemon, juiced and zested
Preparation
Combine ingredients for the meatball mixture and set aside. Heat oil in a large dutch oven over medium heat and add the bacon.
Cook until crisp, about 5-7 minutes. Remove bacon and drain on paper towel, set aside. Next add the carrots, celery, onion, roasted garlic, bay leaves, fresh thyme and rosemary and let cook another 5-7 minutes.
Deglaze pan with red wine and let cook for 1 minute before adding the canned tomatoes, garbanzo beans, broth, salt and pepper.
Bring to a boil, reduce heat to a simmer and begin forming meatballs and dropping them into the soup. Also add the gnocchi and let simmer for 7-10 minutes, until both meatballs and gnocchi are floating to the top.
Return bacon to the soup and garnish with fresh parsley just before serving.
