Saturday, April 11, 2015

Italian Wedding Soup

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
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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