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Bbbbbbrrrrrrrrrrr! ❄️

We are amidst one of the coldest winters in my recent memory. There were a couple of days last week that teased us with temps in the 50’s, but we are now back to single-digit lows.

I know in my last post, I promised to cover my trip to the Winter Market. However, the cold has inspired me to post one of my very favorite dinner recipes instead. On frigid nights like this, there is absolutely nothing better than a piping hot pot of Italian Wedding Soup on the stove.

So, I’ll share my personal recipe with you. This is a very easy recipe. It also happens to be a very healthy, nutrient-dense soup that is still hearty enough to leave you feeling warm and satisfied. My kids have no idea how good it is for them — and they love it!

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Italian Wedding Soup

Meatballs:

1 lb 93% Lean Ground Turkey

1 egg

1/2 cup whole grain panko bread crumbs

2 cloves garlic, minced

2-3 T. Chopped fresh parsley

2-3 T. Chopped fresh basil

2 tsp. Dried Oregano

2-3 T. Grated Parmesan Cheese

Sea Salt / Pepper

Mix well with your hands and form into small meatballs. Heat 2 T. Olive Oil in a Dutch Oven and cook meatballs, turning frequently until browned on each side. Repeat until all are cooked and set aside. These freeze really well too.

Soup Ingredients:

1/2 sweet white onion, chopped

8 c. Low-Sodium Organic Chicken Broth

1 small zucchini, puréed

4 oz. whole wheat Ditalini pasta

1 egg, lightly beaten

1.5 cups baby spinach

Sea salt, garlic powder, and pepper

In the same pot, cook onion over medium heat for about 1 minute. I use a blender to combine a small amount of broth with the zucchini and purée until no zucchini chunks remain. This is a great way to incorporate some extra nutrients without changing the taste of the soup. Add broth, zucchini and meatballs and bring to a boil for about 5-10 minutes. I use low-sodium broth so I can control how much salt is in this recipe. Now is the time you’ll want to season with salt, garlic powder, and pepper to your liking.

Next, reduce the heat to bring the soup down to a simmer. Add your pasta and drop your lightly beaten egg by spoonfuls into your simmering soup. The egg will be cooked almost instantly and adds a beautiful, very traditional texture to the soup. Once your pasta is cooked al dente (about 7 or 8 more minutes), turn the heat off and add your spinach to the pot. Stir until wilted.

We like having our soup with a crusty Italian Bread and fruit. It is a nice, fresh one-pot meal that doesn’t take long to make at all.

I sincerely hope you enjoy!

Angie

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