Monday, February 28, 2011

Italian Wedding Soup

1 lb ground turkey or beef
1/2 c bread crumbs (or 1 slice stale bread chopped )
1/4 c grated Parmesan
1 tsp Italian seasoning
1/2 tsp garlic powder
4 c chicken stock
4 c water
1 TBSP olive oil
2 large carrots, shredded
1 medium onion, chopped
2 garlic cloves, finely chopped
1 bunch escarole, washed well and chopped
1 bay leaf
salt and pepper, to taste

Mix the first 5 ingredients together. Form into 1/2" meatballs and set aside.

In a soup pot or dutch oven, heat oil and add carrots, onions, garlic and bay leaf. Saute until softened.  Add stock and water and bring to a boil. 

Add meatballs, one at a time to stock. Stir frequently when you initially drop meatballs to prevent them from sticking together. Cook 10-15 minutes and add escarole. Reduce heat to low and simmer another 15 minutes.

2 comments:

Eléonore said...

You could do that with TVP and it would be even healthier :)

Momvsfood said...

What is TVP?