Chicken Soup With Mini-Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A kid-friendly and easy version of Italian wedding soup. From March 2007 Family Fun magazine. Ingredients:
3/4 lb ground turkey |
1/4 cup cold water |
1 egg, beaten |
1/3 cup onion, finely minced |
1/2 cup plain breadcrumbs |
1/2 cup parmesan cheese, freshly grated |
1/2 teaspoon salt |
fresh ground black pepper |
8 cups chicken broth |
2 large carrots, chopped |
1/2 onion, chopped |
2 celery ribs, chopped |
1 cup orzo pasta or 1 cup italian pastina |
1 (10 ounce) package fresh spinach, washed trimmed and torn into bite-size pieces |
Directions:
1. In a large bowl, mix the ground turkey, water, egg, 1/3 cup onion, bread crumbs, cheese, salt and pepper to taste.
2. Shape the mixture into small 1-inch meatballs.
3. In a large pot, combine the broth, carrots, celery, 1/2 large onion and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.
4. Add the meatballs and simmer them in broth for 15-20 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute.
5. (I also have added fresh parsley to the soup when I have it! - about 1/4 cup chopped).
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