This simple, comforting soup looked like something to make for John post-surgery. He hasn’t tried it yet, but I had it for lunch and thought it was quite soothing. Including the full recipe here, but i cut it down to 2/3 the size for my batch and made a few other adjustments.
3 oz country style bread (I used a rosemary Italian bread)
¼ cup whole milk (I used 2 percent)
18 ounces (540 grams) ground chicken or turkey (I threw some chicken thighs in the food processor to grind them)
6 sprigs Italian parsley, chopped
4 sprigs marjoram, chopped
2 ½ quarts chicken stock (note: I was out of homemade so simmered some store bought with some onion, carrot and herbs)
12 ounces frozen peas (I used about a cup)
Grana Padano or Parmesan, for grating (I used parmesan)
Cut crusts off bread. Cut into small cubes. Soak bread with milk for 20 minutes.
Break up bread into mush. Add chicken, half your herbs, and some salt and pepper. Mix into small meatballs and refrigerate 25 minutes.
Bring broth to a simmer. Heat meatballs until cooked through (recipe said five minutes; took mine more like 15 minutes, but they may have been larger, etc.). Strain broth if cloudy.
If eating right away, add peas and heat through. If eating later, store broth and meatballs separately and add peas when ready to serve.
Add additional herbs and grate parm on top when serving.