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Thursday, October 1, 2015

Thursday Recipe - Italian Wedding Soup

Sort of. This is my version. Traditionally, this is what you serve at Italian weddings. Every little old Italian lady has her own version. It's a delicious noodle soup with meatballs and vegetables.

Italian Wedding Soup

1 lb ground turkey
1 c. seasoned bread crumbs (I used Kroger's Private Selections Sweet Chipotle Panko Bread Crumbs. They were tasty.)
1 egg
2 T. butter
1 onion, chopped small
4 carrots, thinly sliced
4 ribs celery, diced
1 T. chicken bouillon (I used Better Than Bouillon)
1 T. dried parsley
2 t. salt
1 t. ground black pepper
1/2 t. garlic powder
1 6 oz package very small noodles
shredded parmesan for garnish

Mix turkey, bread crumbs, and egg until very well mixed. Shape into teeny tiny meatballs, about the size of a marble. Place on a greased cookie sheet and bake at 400° for 8-10 minutes until lightly browned on the bottom. Set aside.

Melt butter in a large saucepan, at least 3 quart. Add onions and celery. Sauté over medium heat until onions are soft, about ten minutes. Add carrots and cook for another 3-5 minutes. Add meatballs and about 2 quarts of water. You want lots of broth or else the noodles will soak it all up and you'll end up with casserole instead of soup. Gently stir in bouillon and seasonings. Cover and let the soup simmer over medium low heat for about an hour.

Uncover, turn the heat up to medium high, and bring to a low boil. Add noodles. Cook over high heat for about ten minutes, until noodles are done. Remove from heat and serve with plenty of shredded parmesan.