Sunday, October 23, 2016

Italian Wedding Soup

 I used the recipe from found here for the basis for the soup.

I adjusted some things based on what I had and wanted in the soup. 
Here's my version:

Italian Wedding Soup

3- 900 ml containers of chicken broth (about 12 cups)
1 package frozen chopped spinach

Mix together broth and spinach in a dutch oven pot and bring to a boil over medium  heat.

1 pound ground turkey meat
2 tsp Italian seasoning
1 tsp dried parsley
1/2 cup parmesan cheese
1/4 cup oatmeal or gluten free bread crumbs
1 egg

Mix together above ingredients and form into very small meatballs.
When broth is at a boil, slowly add in uncooked meatballs and stir gently to ensure they don't stick. Then add cut up gnocchi.*

1 package gnocchi

*The recipe source then suggested using Acini de Pepe pasta which I couldn't find and because I was so in love with the gluten free potato gnocchi (from a recipe a few nights before) and most importantly because I am following a lower carb eating style, I substituted the gnocchi for the pasta.  I did cut the gnocchi up in half long ways then in 3 pieces width wise just so they were smaller.

Add gnocchi into the soup and continue cooking till soft.  The meatballs took about  15-20 min and the gnocchi 10-15 min.
I added parmesan cheese to the top of the soup in each individual bowl when serving.


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