Tuesday, February 2, 2010

Italian Wedding Soup

1/2 pound extra-lean ground turkey
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon of dried oregano
1/2 teaspoon onion powder
5 3/4 cups chicken broth, low sodium so you can adjust the salt level
2 cups thinly sliced escarole
1/2 cup uncooked orzo pasta, cooked seperately
1/3 cup finely chopped carrot
2 teaspoons of sea salt, or to taste
1 teaspoon black pepper


In medium bowl, combine meat, egg, bread crumbs, cheese, basil, oregano, onion powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, chopped carrot, meatballs, salt and pepper. Return to boil, then reduce heat to medium. Cook at slow boil for 20-25 minutes, or until meat is cooked through. Add cooked pasta.Contine to cook for 10 min.Stir frequently to prevent sticking.

 

1 comments:

Ms. Stanfill's First Graders said...

Sounds so yummy I can't wait to try it.