Cacciatore Stoup with Turkey Sausage Meatballs


  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 2 portobello mushroom caps, cut into bite-size pieces
  • 2 cubanelle peppers, seeded and cut into bite-size pieces
  • 1 large red bell pepper, seeded and cut into bite-size pieces
  • 1 large onion, cut into bite-size pieces
  • ½ teaspoon crushed red pepper
  • Salt and black pepper
  • + 10 more ingredients
    • 3 slices white bread, torn
    • ½ cup milk
    • 1 pound ground turkey breast
    • 2/3 cup grated parmigiano-reggiano or pecorino-romano cheese, plus more to pass around the table
    • 1/3 cup chopped flat-leaf parsley (a generous handful)
    • 1 large egg
    • 2 cloves garlic, finely chopped
    • 1 28 ounce can tomatoes, preferably San Marzano
    • 1 32 ounce container (4 cups) chicken broth
    • Crusty whole grain bread, to pass around the table

1. In a Dutch oven or soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the mushrooms, peppers and onion and cook until tender, 7 to 8 minutes. Season with the crushed red pepper and salt and black pepper to taste. 2. While the vegetables are working, soak the bread in the ...

View full recipe at SpringPad


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