Friday, December 30, 2011

Italian Wedding Soup

So, anyone else get colds for Christmas?  Pretty much the best, isn't it?  :)  As I started writing this post we were also getting our first significant snow of the season in big, fluffy flakes.  My daughter can't wait until there's enough to play in.

There's nothing like soup for colds or the cold, and this is one of our quick-to-make favorites.  It's also one of the first soups my daughter liked; the tiny meatballs make it fun for kids.




Italian Wedding Soup

1 lb. lean ground turkey
2 beaten eggs
4 T. breadcrumbs
2 T. grated Parmesan cheese
1 tsp. basil
1 tsp. onion powder
1/4 tsp. salt
dash of black pepper

10 c. chicken broth
3.5 c. beef broth
1/2 c. small soup pasta, like Acini Di Pepe or Pastina
4 c. thinly sliced escarole
1 c. shredded carrot
1 T. Italian seasoning

Mix together turkey, eggs, breadcrumbs, cheese, basil, onion powder, salt, and pepper.  Form into 3/4" meatballs and bake at 400 degrees F for 20 minutes.
Bring chicken and beef broth to a boil.  Add seasoning and carrots.  When the meatballs are done baking, add them to the simmering broth.  Add pasta.  After about 5 minutes add the escarole, and continue to simmer until pasta is cooked and escarole is wilted and tender.  Taste for salt and pepper and serve.  Top with a little grated Parmesan, if desired.







During "soup weather" I love to keep a batch of 5-minute Artisan Bread in the fridge so I can throw together a fresh loaf for our meal.  Our favorite variation on the basic boule is 5 1/2 c. of AP flour and 1 c. of whole wheat, with 1 tsp. each thyme and rosemary mixed into the wet ingredients.

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