First of all, sorry for the picture. Soups are just not very photogenic. But this one was really yummy- it really hit the spot! So please ignore the bad photo and try it anyway!
Italian Wedding Soup
1 lb. ground turkey (or beef)
1/4 c. milk (or 1 egg)
1/4 c. Italian breadcrumbs
2 tb. parmesan cheese
1 tsp. basil
3 tb. minced onion (or 1 tb. dried)
1 garlic clove, minced
10 c. chicken broth
2 c. frozen chopped spinach
1 c. diced carrot
1 c. acini de pepe pasta (dry)
Bring broth to a boil in a large saucepan. Mix ground meat, milk, breadcrumbs, parmesan, basil, onion and garlic. Using a small scoop, make 3/4 " meatballs and drop them into boiling broth (I used the small end of a melon baller). Throw in carrots and acini de pepe and simmer for about 10-15 minutes, until carrots are softened and meatballs are cooked. Add spinach and bring back to boil, cook a few more minutes. Serve with crusty bread.
No comments:
Post a Comment