Instructions
Follow the steps and taste along the way.
Shape the meatballs
Mix the ground turkey with the egg, breadcrumbs, oregano, 2 g salt, and 0.5 g black pepper. Let the mixture rest for 5 minutes, then shape it into 16 meatballs about 3 cm in diameter.
Sauté the vegetable base
Finely chop the onion, dice the carrot, and cut the celery stalks into thin slices. Heat the olive oil in a pot, add the vegetables and 2 g salt. Sauté over medium heat for 6–7 minutes, stirring occasionally; the vegetables should soften and lightly brown at the edges without burning.
Cook the meatballs
Pour 1,300 ml water into the pot and add the remaining 3 g salt and 0.5 g black pepper. Bring to a boil, then reduce the heat to a gentle simmer, about 90–95 °C. Carefully add the meatballs to the pot and cook for 8 minutes.
Add the pasta and green beans
Trim the green beans and cut them into pieces about 2 cm long. Add the pasta to the soup and cook according to the time stated on the package, usually 8–10 minutes. Add the green beans after the pasta has cooked for 2 minutes. Keep the soup at a gentle simmer and stir occasionally.
Finish with lemon and parsley
Check that the pasta is tender and the center of the largest turkey meatball has reached at least 74 °C. Remove the pot from the heat and stir in the lemon zest, lemon juice, and 7 g chopped parsley. Taste; the soup should be pleasantly salty and refreshingly tart. Sprinkle the remaining parsley over the servings and serve hot.
