Italian Wedding Soup
- 1 small onion, grated
- 1/3 cup chopped fresh Parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice fresh white bread, crust trimmed, bread torn into small pieces
- 1/2 cup grated Parmesan
- 8 ounces ground turkey
- Freshly ground black pepper
- 12 cups low-sodium chicken broth
- 2 large eggs
- 2 tablespoon freshly grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- 1 large chopped carrot
- 1 large chopped celery stock
- 1/2 cup of round little pasta balls
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, add ground turkey. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
Saute your onions, carrot and celery in olive oil till golden. Add your broth and bring the broth to a boil over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through then add the pasta balls; simmer about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. The kids love it with fresh grated cheese over top.
try: On a Sunday Afternoon, I will get a couple of pots going with soups. I then divide them into freezer containers and they get stored in the freezer until ready to come out for lunches. I just take them out the night before so they thaw overnight. In the morning, i will bring it to a boil over the stove and pack them up in a lunch soup thermos. By the time Lunch time rolls around during school the soup is still warm.