Italian Wedding Soup
This is one of my favorite soups. I used to eat this all the time when I lived in Jersey. However in 2003 I stopped eating pork and beef in 2007 and every version of this soup contains beef and pork meatballs. So I haven't had any since 2002-2003. I finally came across the recipe online and realized I can substitute the pork and beef meatballs for turkey meatballs.
If you don't want to make your own meatballs from scratch you can always buy the turkey meatballs at the store.
If you don't want to make your own meatballs from scratch you can always buy the turkey meatballs at the store.
Meatballs
1 pound ground turkey breast
1 cup fresh whole-wheat breadcrumbs
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil
1 pound ground turkey breast
1 cup fresh whole-wheat breadcrumbs
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 teaspoons extra-virgin olive oil
Soup
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
8 cups low-sodium chicken broth
2 cups of Acini de Pepe pasta (or couscous or even riced cauliflower)
8 cups coarsely chopped escarole or thinly sliced spinach leaves (about 1 bunch)
1/2 cup freshly grated Romano cheese
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
8 cups low-sodium chicken broth
2 cups of Acini de Pepe pasta (or couscous or even riced cauliflower)
8 cups coarsely chopped escarole or thinly sliced spinach leaves (about 1 bunch)
1/2 cup freshly grated Romano cheese
Directions
To prepare meatballs: Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 (1-inch) meatballs (about 1 scant tablespoon each). Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat
To prepare soup: Heat 1 tablespoon oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Add cabbage and cook, stirring, 5 minutes more. Stir in broth, beans, escarole (or spinach) and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese
And...It Is What What It Is!
Comments
Post a Comment