Saturday, November 13, 2010

Italian Wedding Soup

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Here is a hearty, healthy and delicious soup recipe, originally from the Cooking with Trader Joe's Cookbook. This recipe can be prepared at a moment's notice if you use frozen meatballs.  This dish is filling, so it will please even the hungriest of appetites. Denny loved it -- I will definitely make this again.

20 party size mini-meatballs (I used 1/2 package Trader Joe's frozen turkey meatballs)
1 Tbsp extra virgin olive oil
1 small onion chopped
1 tsp crushed garlic
½ cup diced carrots
4 cups (32-oz. carton) low sodium chicken broth
3 cups Swiss chard or fresh spinach (if using frozen spinach, use only 1 cup)
¼ cup fresh parsley, chopped
½ cup grated or shredded Parmesan cheese

Heat olive oil over medium-high heat. Add onions, garlic, and carrots. Cook for 5 minutes.  Add chicken broth and meatballs. Bring mixture to a boil. Reduce heat and simmer for 20-30 minutes.  Add the spinach and parsley and simmer for 5 minutes.  Spoon into serving bowls and top with Parmesan cheese.

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