Spanish Soup With Little Meatballs Recipe

1. Make meatballs: In food processor, process ham, parsley, oregano and garlic until ham is finely chopped. Add turkey, bread crumbs, egg, salt and pepper; process just until mixed. Shape mixture into 3/4-inch balls, using 1 level teaspoonful for each. In 5-quart Dutch oven, heat oil. Over medium-high heat, cook meatballs in batches until evenly browned. Add onion; saute until tender. With slotted spoon, remove all to plate. Pour off drippings.

2. Make soup: Pour broth into pan; add saffron and bring to boiling. Add pasta; cook 8 minutes. Add meatballs, onion, zucchini and tomatoes; return to boiling. Simmer 5 minutes, or until vegetables are tender.