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Recipe: Italian Meatball Soup

I posted a teaser pic on facebook a week ago, and have since been asked for the recipe, so here we go…

I first discovered the idea on one of the food blogs I regularly read. It was either Serious Eats or The Kitchn and was called “Italian wedding soup”. I’ve previously also seen recipes for “meatball soup”. As my recipe wound up being completely different from either recipe previously posted, I decided to call mine Italian Meatball Soup.

You will need:
-a pack of ground turkey (usually sold as 500g or sometimes 630g)
-3 teaspoons fresh or dried thyme
-1 egg
-50g breadcrumbs
-50g parmesean cheese

-2 TBS olive oil
-3 carrots, chopped/diced
-3 stalks of celery, chopped
-1L chicken broth/stock
-200g fresh or frozen peas
-200g fresh or frozen corn
-100g baby spinach
-100g small pasta
-a handful of fresh thyme, or a few TBS dried
-1 TBS dried basil
-juice of half a lemon
-bunch of fresh parsley, chopped

To make meatballs:
-combine turkey mince, egg, thyme, breadcrumbs, and parmesean cheese and form into small meatballs. Flatten the meatballs slightly (they should be about the size of a 50p). Place the meatballs in the bottom of a frying pan or griddle pan and brown meat on both sides. It doesn’t matter if they are cooked through, as they will finish cooking in the soup. This is just to keep them together. You also don’t need to flatten them first, I just found it easier to work with in the pan this way! Another option would be to start with frozen meatballs or even leftover meatballs as that would cut down the amount of time this takes to make.

To make soup:
-heat olive oil in the bottom of your soup pot and add carrots and celery. Cook until vegetables are soft, about 10-15 minutes. (this is an optional step. You can start by bringing chicken broth to a boil and adding both fresh and frozen veg at the same time, but by cooking the carrots and celery first, they get very tender.)
-add chicken broth/stock, thyme, peas, and carrots. Bring to the boil, add basil, then simmer about 10 minutes.
-add meatballs, cook for 10 additional minutes.
-add spinach and small pasta, bringing soup back to the boil and cook just until pasta is tender (the pack of pasta I used said 5-7 minutes). Squeeze in half a lemon (optional).
-test a meatball to make sure it’s cooked through before serving. Sprinkle with parsley just before serving.

Tim loved it, and he’s not a big fan of soup as a main meal, but this soup was hearty enough to satisfy him. It made enough for us to have this as our Dinner plus enough leftovers for Tim to take the following day. I had to add some more chicken broth to the leftovers.

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The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

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