Spanish-Style Meatball Soup with Saffron

Step 1

The picada (a toasted mixture of ground almonds, bread crumbs, and olive oil) is very important for the flavor and texture of this soup. Do not use ground turkey breast here (also labeled 99 percent lean) or the meatballs will be very dry. Parmesan or Asiago cheese can be substituted for the Manchego.

Step 2

FOR THE MEATBALLS: Mash the bread and milk together into a paste in a large bowl. Add the ground turkey, Manchego, parsley, shallot, oil, salt, and pepper and mix thoroughly to combine. Pinch off 2‑teaspoon-sized pieces of the mixture, roll firmly into balls, and arrange on a rimmed baking sheet; you should have 30 to 35 meatballs. Cover with plastic wrap and refrigerate until firm, at least 30 minutes.

Step 3

FOR THE SOUP: Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and bell pepper and cook until softened and lightly browned, 8 to 10 minutes. Stir in the garlic, paprika, saffron, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine, scraping up any browned bits, and cook until almost completely evaporated, about 1 minute.

Step 4

Stir in the broth and bring to a simmer. Gently add the meatballs and simmer until they are cooked through, 10 to 12 minutes. Off the heat, stir in the picada and parsley, season with salt and pepper to taste, and serve.