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konacoffee421 on 4.30.2011
This was excellent! i used small fresh square raviolis and also added a can of diced tomatoes. Great flavor!
Italian Wedding Soup
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Description
This Italian Wedding Soup is fresh-tasting but hearty from the meatballs and pasta. And, like all soups, it’s even better the next day. If you have one, throw a parmigiano-reggiano rind into the pot when adding the broth. It will infuse the soup with parm flavor.
Ingredients
- FOR THE MEATBALLS:
- ½ pounds Ground Turkey, Lean
- 1 whole Egg
- ¼ cups Grated Parmesan
- ¾ cups Seasoned Breadcrumbs
- ½ teaspoons Kosher Salt
- ½ teaspoons Garlic Powder
- 1 Tablespoon Dijon Mustard
- ¼ teaspoons Freshly Ground Black Pepper
- _____
- FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 4 whole Carrots, Scrubbed And Chopped
- 1 whole Large Yellow Onion, Chopped
- 1 whole Zucchini Or Summer Squash, Chopped
- 3 cloves Garlic, Minced
- ¼ teaspoons Red Pepper Flakes
- 1 teaspoon Dried Basil
- 1 teaspoon Fresh Thyme Leaves
- ½ teaspoons Fennel Seeds, Crushed
- 6 cups Chicken Stock (homemade Or Low-sodium)
- 1 cup Small Pasta (orzo, Macaroni, Ditalini, Etc.)
- 1 cup Frozen Spinach
- 2 Tablespoons Balsamic Vinegar
- Salt And Pepper
Preparation
Make the meatballs: Mix all ingredients together, using a fork or your fingers to blend thoroughly and completely. Mixture should be fairly wet but sticky and able to hold the shape of a ball. Roll small bits of the mixture between your palms to form very small meatballs, about 1/2″ in diameter. Reserve on a plate.
Make the soup: Heat olive oil in a large soup pot over medium heat. When oil is shimmering and fragrant, add carrots and onions. Saute for 3-4 minutes, then add summer squash, garlic, red pepper, basil, thyme, and fennel; stir well. Season with salt and pepper. Cook veggies for 5-7 minutes until golden, translucent, and tender.
Add chicken stock to the pan and stir well, scraping the bottom of the pan to deglaze browned bits from the bottom of the pot. Add 1 teaspoon salt and bring stock to a boil, then add uncooked meatballs, dropping them in one at a time so that they do not stick together. Gently stir and allow soup to return to a slow boil.
When soup is boiling, add pasta and simmer for 10 minutes. Stir in frozen spinach and simmer another 10 minutes. Stir in balsamic vinegar and season to taste before serving.
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