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Thread: Wedding Soup
08-26-2015, 03:59 PM #1
Traci's Wedding Soup
1 lb Italian sausage (pork & chicken) mild
1/2 lb of Jimmy Dean Sage Breakfast sausage
2/3-3/4 c Panko or white bread crumbs, crackers, etc.
2-3 cloves of garlic, I used pwdr
1 t salt
2 T milk
1 lb or 2 small eggs, beaten
Heat oven to 350 degrees.
Mix, form into bite sizes, bake 30-40 minutes until browned. Make 1/2-3/4" bite sized ball-like shapes, should make a bunch of them.
Freeze extra meatballs, reserve about 2.5 c of them for this round of soup.
1 T olive oil
1/2 c finely diced onion
Few leaves of fresh basil, alternately fresh dill can be used. Chopped small.
1 T minced garlic
3 14-16 oz cans of chicken stock (low-sodium)
1/2 of a 16 ounce can of garbanzo beans, drained and rinsed
(Or 1 c of some cooked white bean)
1/4 c slivered carrots
1/4 c thinly sliced celery ( I skipped this; I dislike celery.)
1/2 c mini bowtie or other small pasta
2 c fresh spinach, cut slightly
Sauté onion and garlic in olive oil. Add black pepper. Cook till onions are translucent. Add chicken stock. Add beans, carrots and basil OR dill. Bring to boil. Add noodles. Cook to Al Dente per noodle directions… mini bowties take 7 minutes. Toss in spinach. Cook for another minute or two -- Until spinach is thoroughly limp.
Place a couple meatballs in the bottom of the bowl, ladle some soup on top, add a couple more meatballs on top of soup contents.
It can be sprinkled with Parmesan cheese for health reduction benefits...