March Recipe of the Month: Soylicious™ Italian Wedding Soup
This soup is a great go-to with leftovers to boot!
Soylicious™ Italian Wedding Soup
Prep Time: 1 hour
Serves: 6
Ingredients
Meatballs
½ cup minced sweet yellow onion
¼ cup finely chopped fresh parsley
1 large egg, beaten
1 ¼ teaspoons of garlic
¼ teaspoon salt
½ teaspoon black pepper
¾ cup of Italian bread crumbs
½ cup of grated parmesan cheese
1 pound of Italian turkey sausage
Soup
3 ½ quarts of chicken broth (from scratch is the best! Low sodium if purchased)
4 cups of fresh spinach or chard
2 cups of cooked yellow soybeans
2 large eggs
2 Tablespoons of freshly grated Parmigiano-Reggiano cheese
Salt and Pepper
Garnish
Freshly grated Parmigiano-Reggiano
Chopped parsley
Chopped green onions
DIRECTIONS
Getting Ready: Sou Chefs Rule!
Make or purchase your chicken broth. If you are cooking your broth from scratch, be sure to throw in a little celery, onion, garlic, parsley, cumin, and pepper. You might want to prepare your broth the day before, or better yet pull some out of the freezer that you made ahead of time.
Turn on some good music, wash and chop your onion, garlic, and parsley.
Beat your eggs.
Preheat oven to 350 degrees for baking the meatballs.
STEP 1: Make your Meatballs!
The big question is, do you blend your meat mixture with a fork or your hands?
It is your decision. Just make sure your hands are clean either way.
In a large bowl combine all of your ingredients. To create a tender meatball, do not overmix!
When blended well, roll together small meatballs that are about the size of a walnut.
Spray a baking sheet with a vegetable oil and place the meatballs about ½ inch apart on the tray.
Bake meatballs for 15 minutes at 350 degrees, flip the meatballs, then bake for 10-15 more minutes. Remove from the oven.
NOTE: I usually make an extra batch of meatballs to freeze. They freeze well and can be wrapped in saran wrap and stored easily in an egg carton. Great home-made fast food!
STEP 2: While your meatballs are baking in the oven, heat your broth on medium-high on the stove and bring to a boil.
Add chard or spinach and reduce heat to simmer.
When meatballs are finished baking, add to broth.
STEP 3: Whisk your eggs and cheese together.
Remove the soup pot from the burner.
Stir the soup in one direction and drizzle in the egg mixture.
Taste and season with salt and pepper.
Serve 3-4 meatballs per bowl.
GARNISH with freshly grated parmesan cheese, chopped parsley, and green onions.
Serve with a fresh green salad and crusty bread.
ENJOY!
