Ingredients:
1/2 lb. smoked ham, cut in 1-inch pieces
1/2 cup packed parsley leaves
3 tablespoons fresh oregano OR 1 teaspoon dried oregano leaves
1 medium clove garlic, peeled
1/2 lb. ground turkey
1/4 cup fine dry bread crumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 medium red onion, cut in 1/4-inch-thick wedges
8 cups chicken broth
1/2 teaspoon saffron threads
1/2 cup acini di pepe pasta(small pasta balls)
1 medium green zucchini, sliced
1 medium yellow zucchini, sliced
1/2 lb. plum tomatoes, chopped

Method – The Procedure
Directions:
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.
Makes 10 to 12 servings.

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