Monday, October 2, 2017

Italian Wedding Soup- Phase 1

Italian Wedding Soup is one of my all-time favorite soups! I love trying different variations from different Italian restaurants. This soup is easy to make at home. 

You can leave the carrots and pasta out for P2 and leave the pasta out for P3.

Fall is here, so get your soup pot out and get cookin'!


Italian Wedding Soup
Serves 4


Meatballs

1lb ground turkey (you can use beef or chicken)
1/4 cup grated carrot
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper- any color
1 large garlic clove, minced
1T dried parsley
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper


Saute veggies in water or stock until soft. Let cool. Mix with herbs, turkey, salt and pepper. Form into meatballs 32 small meatballs. Each is 1/2 oz of meat. Set aside. 

For the soup:

8 cups chicken stock
1 cup finely diced or shredded carrot
1 celery stalk, finely diced
1 small onion, finely diced
2 garlic cloves, finely minced
1T dried basil
1T dried parsley
1 tsp salt
1 tsp black pepper

2.5 cups chopped spinach

4 cups cooked brown rice spaghetti or any shape you like

Saute the veggies and garlic in 1/4 cup of the stock until softened, 2-3 minutes. Add salt and pepper. Cook 1 min more. Add remaining stock and bring to boil. Add meatballs and cook for 5 minutes, or until they are cooked through. Add dried herbs. Taste and adjust the seasoning. Add spinach and cook for 1 minute. 

Divide the pasta into 4 bowls. Add 8 meatballs to each bowl and divide the broth into the bowls. Garnish with fresh chopped parsley, if you like. 


For over 40lb goal:
Use 24oz of ground meat and make 48 meatballs. 
Increase pasta to 1.5 cups per serving, 6 cups total. 



2 comments:

  1. Made this for dinner last night and even the kiddos LOVED it!

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  2. This is really good! The servings are hearty. Very satisfying. I may have put a bit too much salt in mine this time than I like.....I will be more careful next time.

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