Quote:
First dry day in quite a while. When Jim gets home from work we are going to try to clean up some of these abundant leaves all over the yard.
I think we will want some nice soup when we come in but I haven't decided which one yet any recommendations?
Italian Wedding Soup. This recipe is so good. I make the little meatballs out of ground chicken or turkey. My girls found frozen mini meatballs at the grocery store, but I like to make my own.
Italian Wedding Soup
2 tsp olive oil
1/4 cup onion, chopped
2 garlic cloves, minced
Salt & pepper
3 cups spinach
2 eggs
2 Tbs parmesan cheese
6 cups chicken broth
1/2 cup small pasta (I used ancini di pepe)
1/2 lb meatballs
1. Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
2. Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of S&P and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally.
3. Meanwhile whisk eggs and parmesan cheese together in a small bowl. Set aside.
4. When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta and cook until al dente, ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.
5. Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute. Serve!
Servings: 6
Nutrition Facts
Nutrition (per serving): 231 calories, 105 calories from fat, 11.7g total fat, 89.6mg cholesterol, 159.4mg sodium, 459mg potassium, 15g carbohydrates, <1g fiber, <1g sugar, 17g protein.
Tips
*If making your own mini meatballs, drop them in the chicken broth with the pasta and let them cook together for the same amount of time.
Maryann's notes: I prefer to bake them off in the oven for 15 minutes and drain on paper towels to get some of the fat out.