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WEDDING SOUP Recipe

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This recipe for WEDDING SOUP is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground turkey
2-3 cloves garlic, crushed
1 egg
1/2 tsp. dried oregano
1/4 to 1/2 cup plain bread crumbs
1/4 cup grated Parmesan
salt and pepper to taste
1 large can chicken broth
1 cup thinly sliced carrots
baby spinach
8 oz acini di pepi noodles
Directions:
Directions:
With hands, mix together ground turkey, garlic, egg, oregano, Parmesan, salt and pepper and 1/4 cup bread crumbs. If mixture is too wet, add additional bread crumbs. Make 1/2 inch meatballs and place on cookie sheet sprayed with cooking spray (I use a cookie sheet sized stone). Bake at 350ºF until meatballs are browned, about 1/2 hour.

While meatballs are baking, cook acini di pepi according to package directions. Set aside.

Pour can of chicken broth into a soup pot. Bring to a boil. Reduce heat and simmer carrots until crisp tender. Add browned meatballs to the pot and turn off heat. Add spinach to pot (as much as desired) and put the lid on until ready to serve.

To serve, scoop noodles into a soup bowl and add soup.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is one of Claire's favorite soups. She will often have it for breakfast the day after we have it for dinner.

 

 

 

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