Meatballs:
1/2 lb. ground turkey
1/2 cup breadcrumbs, can use wheat bread
1/4 cup Parmesan cheese, grated
1 tsp. parsley
to taste: pepper
Soup:
2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
6 cups chicken stock
2 cups water
6 - 8 oz. spinach (frozen or fresh work)
1/4 cup small pasta
1 egg
2 tbsp. Parmesan cheese, grated
Combine parsley, breadcrumbs, cheese in a large bowl. Stir to combine (run through blender, if using, 1 slice bread). Bring to a boil chicken broth, water, celery, carrots, onion. While chicken broth and vegetables begin to simmer, combine turkey with breadcrumbs. Form into tiny meatballs, about 2 tsp., give or take. Brown meatballs on all sides in a frying pan (use olive oil if needed). Add meatballs to broth mix, Let boil 8 - 10 minutes. Now vegetables should be close to tender. Add spinach. Then add pasta. Whisk egg and 2 tbsp. Parmesan. Stir soup clockwise, as you stir, drizzle egg mixture into soup. Be cautious not to allow too much egg mixture in at any 1 time. Goal is little thin pieces of egg. The thinner steam of eggs is essential, because eggs cook right away when they hit hot soup. Enjoy a nice warm bowl, serve with bread.
1/2 lb. ground turkey
1/2 cup breadcrumbs, can use wheat bread
1/4 cup Parmesan cheese, grated
1 tsp. parsley
to taste: pepper
Soup:
2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
6 cups chicken stock
2 cups water
6 - 8 oz. spinach (frozen or fresh work)
1/4 cup small pasta
1 egg
2 tbsp. Parmesan cheese, grated
Combine parsley, breadcrumbs, cheese in a large bowl. Stir to combine (run through blender, if using, 1 slice bread). Bring to a boil chicken broth, water, celery, carrots, onion. While chicken broth and vegetables begin to simmer, combine turkey with breadcrumbs. Form into tiny meatballs, about 2 tsp., give or take. Brown meatballs on all sides in a frying pan (use olive oil if needed). Add meatballs to broth mix, Let boil 8 - 10 minutes. Now vegetables should be close to tender. Add spinach. Then add pasta. Whisk egg and 2 tbsp. Parmesan. Stir soup clockwise, as you stir, drizzle egg mixture into soup. Be cautious not to allow too much egg mixture in at any 1 time. Goal is little thin pieces of egg. The thinner steam of eggs is essential, because eggs cook right away when they hit hot soup. Enjoy a nice warm bowl, serve with bread.
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