This Spanish-style meatball soup boasts a sunset-colored broth and lean turkey meatballs kept moist and tender thanks to a panade (a paste made from bread and milk) and Manchego (a sharp Spanish sheep's-milk cheese).
A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot
For our broth, we started with a sofrito, a traditional Spanish base of onion, bell pepper, and garlic, then added smoked paprika. After deglazing the pot with white wine, we poured in chicken broth, then carefully dropped in the meatballs ...