Sunday, January 31, 2010
Italian Wedding Soup
My husband grew up eating Italian Wedding Soup. I did not. In fact, I had never heard of it until I met him. And, ever since we've started cooking from scratch, he's been asking me to make some for him, since I refuse to buy the canned stuff... since it's full of not-so-good stuff for you.
I'm glad I made it- it's delicous. While I can't say whether this tastes like it's supposed to taste, it's a wonderful soup.
Italian Wedding Soup - SnoWhite
1/2 lb. ground turkey
1/2 C bread crumbs (I used wheat bread)
1/4 C Parmesan cheese, grated
1 tsp. parsley
pepper, as desired
2 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, diced
6 C chicken stock
2 C water
6-8oz spinach (either frozen or fresh will work)
1/4 C small pasta (I used Orzo)
2 T Parmesan cheese, grated
Combine parsley, bread crumbs and cheese in a large bowl.
Stir to combine (or run through your blender, if you're using a slice of bread, as I did).
Meanwhile, bring to a boil your chicken broth, water, celery, carrots and onion.
While the chicken broth and veggies begin to simmer, combine the ground turkey with the bread crumbs.
Form into tiny meatballs, about the size of 2 teaspoons, give or take :)
Brown the meatballs on all sides in a frying pan (with olive oil if needed).
Then, add the meatballs to the broth mixture, and allow them to boil for 8-10 minutes. At this point, the veggies should be close to tender.
Add in the spinach.
Then, add the pasta.
Whisk together the egg and the 2 T Parmesan cheese.
Then, stir the soup in a clockwise fashion, and as you stir, drizzle the egg mixture into the soup. Be cautious not to allow too much of the egg mixture in at any one time. The goal is little thin pieces of egg. The thin steam of eggs is essential, because the eggs cook right away when they hit the hot soup.
Enjoy a nice warm bowl served with bread.
From what I understand, the traditional Italian Wedding Soup does not have celery and carrots... but, I always like getting extra veggies where I can :)
This recipe is linked to: