He's completely right, no doubt about it. Though, I do tend to be multi-tasking in the kitchen and have the sink running as I rinse or clean, then turn around to stir an item on the stove then turn back to continue at the sink...when he's already shut it off.
Were was I going with this? Oh, yes. The soup. Anyway, I noticed I had some ground turkey and a large bag of fresh spinach I got from the farmer's market and thought it would be perfect to make Martha's Light Italian Wedding Soup that I featured on my blog for this week. The recipe did call for escarole; which I did not have, but I figured it would be just as dandy with spinach and I precooked my meatballs in the oven a bit before adding into the soup (my way of prepping them, that I know they are moist, yet cooked all the way). It was easy to make and brilliant. Only thing I was desperately missing was a nice chunk of Maltese bread to dip. Man I miss that bread.
Here is Martha's recipe from her site (see also link above):
1 pound ground dark-meat turkey (93 percent lean)
2 garlic cloves, minced
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup grated Parmesan, plus more for serving
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, halved and thinly sliced
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.