Italian Wedding Soup

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Italian Wedding Soup

Recipe by Laura BarrettCourse: RecipeCuisine: ItalianDifficulty: Easy
Servings

8

servings
Active time

15

minutes
Total Time

35

minutes
Cost Per Meal/Person

$1.45

This recipe is from the December 2015 issue of the Food Network magazine. We love this recipe. This makes us 6 ‘person meals’, or 3 nights of dinner for two of us (using as a main dish) by adding extra meat.

Notes about the recipe:
• I make my own chicken broth using bouillon cubes.
• I don’t use the parsley at the end.
• I usually add extra meat so that this can be 3 nights of dinner instead of 2. It freezes really well so I’d rather get more meals out of it. If you’re going to add some extra meat, go ahead and use a little more ricotta cheese, pesto & parmesan cheese in the meatballs too. You may also need a 5th cup of chicken broth.
• I use spinach instead of escarole.

Ingredients

  • 2 lb. ground turkey

  • 1/3 part-skim ricotta cheese

  • 1/3 pesto

  • 1/3 grated parmesan cheese, plus more for topping

  • Kosher salt and freshly ground pepper

  • 2 TBS extra-virgin olive oil, plus more for drizzling

  • 1 onion chopped

  • 1/2 TSP dried Italian seasoning – (I used about 1/2)

  • 5 cups low-sodium chicken broth – I used a little extra

  • 1, 8 oz bag of spinich

  • 4 oz ditalini pasta (about 3/4 cup)

  • Chopped fresh parsley, for topping

Directions

  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
  • To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, 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.
  • Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Total Cost of Meal

  • • $6 1.5 – 2 ground turkey
    • $0.75 Ricotta cheese
    • $0.75 Ricotta cheese
    • $1 Store bought pesto
    • $2 8 oz bag spinach
    • $1 Onion, garlic, parmesan cheese
    $11.65 Total
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Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.
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