Spanish-Style Meatball Soup with Saffron

Name: Spanish-Style Meatball Soup with Saffron
Ingredients: 2 slices, high-quality white sandwich bread, torn into quarters; 1/3 cup, whole milk; 1 pound, 93 percent lean ground turkey (see note); 1 ounce, Manchego cheese, grated (1/2 cup); 3 tablespoons, minced fresh parsley leaves; 1 medium, minced shallot (about 3 tablespoons); 2 tablespoons, extra-virgin olive oil; 1/2 teaspoon, salt; 1/2 teaspoon, ground black pepper; 1 tablespoon, extra-virgin olive oil; 1 medium, minced onion; 1 , red bell pepper, stemmed, seeded, and cut into 3/4-inch pieces; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, sweet paprika; 1/4 teaspoon, saffron threads, crumbled; 1/8 teaspoon, red pepper flakes; 1 cup, dry white wine; 8 cups, low-sodium chicken broth; 1 , recipe Picada; 2 tablespoons, minced fresh parsley leaves

Main Courses
Beef
Vegetables

With tender meatballs floating in a light broth, this soup makes a nice alternative to typical chicken soups with shredded meat and effortlessly blends a few simple ingredients.

SERVES 6 to 8

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