Italian Wedding Soup

Apr 17, 2012

I had a wonderful relaxing weekend. I made a huge pot of soup (freezer meals) and ened up getting eight 1 1/2 cup servings and a little bit leftover for lunch on Monday! This soup has so many flavours and freezes well! I think I really like using orzo in freezer meals, it seems to keep its texture when frozen. Just in case anyone is wondering, its a pasta not a rice!

Italian Wedding Soup

by Renee Pihowich
Prep Time: 30mins
Cook Time: 30mins
Keywords: soup/stew

Ingredients (8 (1 1/2 cup) servings)
  • 2 tbsp olive oil
  • 2 celery stocks, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 6 cups chicken broth
  • 2 cups water
  • 2 lbs ground turkey
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1/2 tsp nutmeg
  • 2 garlic cloves
  • 1 1/2 cups orzo, not cooked
  • 1 bag triple washed spinach, roughly chopped
Heat the olive oil in a big pot. Add in the celery, onion and carrots. Cook until softened, 3-5 minutes.
While the vegetables brown, mix the turkey, bread crumbs, parmesan cheese, egg, nutmeg and garlic in a bowl. Make tiny meatballs (about 1/2 tsp in size).
When the vegetables are softened, add in the chicken broth and water and drop in the mini meatballs. (I added an extra cup of water.)
Add in the orzo and cook until desired tenderness. Add in the spinach. The soup is done when the spinach is nicely wilted.
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