Thursday, November 14, 2013

Italian Meatball Soup



Aside from diving back to bed on a cold weather season , Soups are our favorite thing. It is economical and I call it a one pot wonder.

Make the MEATBALLS( can be made in batches, freezer friendly - use it later for teriyaki meatballs or sub sandwich)

1 tbsp olive oil
1 lb. ground turkey
1/2 lb sweet Italian sausage ( remove the casings)
1 egg. beaten
1/2 cup breadcrumbs - cheaper if you'll use HOMEMADE BREADCRUMBS
1/2 cup Parmesan cheese
2 garlic cloves, chop it finely.

Preheat oven to 450. Brush a baking pan or cookie sheet with olive oil.
Mix all the ingredients. Form it into 1 inch meatballs ( I made 40). Place the meatballs snugly ( touching) in the pan. Bake for about 20 minutes , until they are done.

For the SOUP :
2 tbsp olive oil
2 carrots, chopped
3 celery ribs , chopped
1/2 cup yellow onion
1-2 cups rice vermicelli or can use small pasta shells.
6 cups Chickem Broth ( Homemade is the best!)
6 cups Spinach
juice and zest of one lemon.

Heat 2 tbsp olive oil in a large saucepan. Add carrots, celery and onion. Saute until they are done.
Add the chicken broth. Bring to a boil. Add the rice vermicelli ( cook according to the package instruction).
Add the spinach during the last 2 minutes of cooking. Turn the stove off and add the lemon juice and zest.

I served it with French bread. yummy goodness!


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1 comment:

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