Friday, May 1, 2009

Italian Wedding Soup


1 lb lean ground turkey
1 cup Italian bread crumbs
1 onion finely chopped divided
1 cup finely chopped carrots
1 cup finely chopped celery
1 box of frozen spinach
2 tsp chopped garlic
2 boxes organic chicken broth
1 med size zucchini
4 good size baby portobella mushrooms sliced
1 knoors tomato bullion cube w/ 2 cups water
1 cup cooked rice
2 eggs
salt and pepper to taste

In a large pot put chicken broth, carrots, celery, garlic,onion and zucchini, and mushrooms and cook,
then add the spinach, let simmer.
In a bowl put ground turkey,salt and pepper, onion, eggs,bread crumbs, and rice, and mix very well. Form into meat balls the size of a golf ball.
In a large skillet put 2 cups water and the tomato bullion cube (Knoors), once dissolved, add the turkey balls. Cook for about 20 minutes. Then transfer to the soup mixture
and simmer about 20 more minutes.

It's a light flavorful soup.
It's low in fat, and great with a nice piece of crusty bread and a glass of red wine.

My husband turned his nose up at it as I was making it, but darn if he did not go for seconds, and said it was really good.
I knew it would be..........
Hope you do too.

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