Monday, December 12, 2016

Italian Wedding Soup with Turkey Meatballs


Italian Wedding Soup with Turkey Meatballs 

Another warm soup for these cold winter months!

Ingredients:

Meatballs:
10 ounces ground turkey
1 clove garlic, minced
1/8 cup snipped fresh parsley
½ egg, slightly beaten (beat an egg and save half for another use. Or just double the recipe and don't fool with that!)
2 tablespoons Italian seasoned bread crumbs (I substituted regular bread crumbs with a small pinch each of Italian seasoning and garlic powder)
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon sage
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon crushed fennel seed

Soup Base:
1 tablespoon olive oil
1/4 cup onions, finally diced
½ cup carrots, finally diced
1/3 cup celery, finely diced
6 cups low-sodium chicken stock or broth
½ cup orzo pasta, dry (or acini de pepe, or other small size pasta that cooks in about 8 minutes)
2 cups fresh spinach, thinly sliced with stems trimmed
Extra Parmesan cheese fresh shaved for garnish

Directions:
Place ground turkey, garlic, parsley, egg, bread crumbs, Parmesan cheese, sage, salt, pepper and fennel seed in mixing bowl and combine well. Form into about 36 meatballs 3/4" diameter. (Don't be daunted by rolling such tiny balls; it takes only about 5 minutes and all the while you can daydream about how delicious they'll be!)
Heat olive oil in 4 ½ quart soup pot over medium heat. Add onions, carrots and celery and cook until softened about 5 minutes, stirring.
Add chicken stock to vegetables and bring to a boil. Add meatballs carefully, reduce heat to maintain a slow boil, and cook 3 minutes.
Add pasta and continue cooking for 7 more minutes, stirring occasionally.
Add spinach and cook 1 minute more just to wilt.
Serve in individual bowls and pass extra shaved Parmesan cheese for garnish.

Yields: 4 main dish servings, or 6-8 small bowls.

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