Little Meatball Soup (aka…My version of Italian Wedding Soup)
This is one of those soups that is not fancy, but is just plain good (and good for you!). I grew up on a version of this soup, made with escarole. I love escarole and would have used it in this soup, but my grocery store doesn’t always carry it. Spinach is a good substitute and is just as delicious. I did put my order in for the escarole so will hopefully be making some of it soon (mmm…escarole sauteed in garlic!).
I know I have been using a lot of ground turkey in my recipes lately, I have nothing against red meat, I actually prefer it, especially for meatballs and hamburgers. I just try to keep things light for the most part and then treat myself to the good stuff every now and then (and I picked up a 4-pack of ground turkey at Costco last week so I have lots of it!).
This soup would be extra delicious with a little pasta added to it. And don’t forget to sprinkle some Parmesan on it!!
Recipe from Aggie’s Kitchen
2-3 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2-3 garlic cloves, minced
1-2 TB olive oil
2 32 oz. cartons of low sodium chicken broth
1 bag of fresh spinach
salt and pepper
1-1.25 lbs of ground turkey (or ground beef if you prefer)
1 TB of garlic powder
1/2 cup onion, finely minced
1 cup Parmesan cheese
1 cup plain breadcrumbs
1-2 TB milk
salt and pepper
In a large pot with 1-2 TB of olive oil, combine carrots, celery, onion and garlic. Season with salt and pepper to taste. Cook for about 5-8 minutes until they start to soften. Add chicken broth and bring to a boil. Add spinach and let simmer for about 20 – 25 minutes.
For turkey meatballs: In large bowl combine garlic, onion, cheese, breadcrumbs, eggs and milk, stir into a paste. Add ground turkey, salt and pepper and gently combine till completely mixed. Shape mixture into tiny balls, about 1 inch, and drop them into simmering soup. Cover over low heat, stirring gently until meatballs are cooked, about 20 minutes. Taste for seasoning.
Serve with grated Parmesan.
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