This episode’s recipe:
Italian Wedding Soup:
Meatballs
1 lb ground turkey
1/3 cup bread crumbs
3 Tbsp milk
1 egg
1/4 cup grated Parmesan
salt and pepper to taste
1-2 Tbsp dried parsley
Mix all ingredients together, roll into small balls, about the size of a bouncy ball, and bake for 30 minutes in the oven at 350 degrees.
Soup
1 diced onion
4ish diced carrots
4ish diced celery stalks
48 ounces broth
1 cup small pasta, like elbows
a couple handfuls of chopped spinach or chard
While the meatballs are baking, sauté the chopped vegetables in a large pan or stock pot with about 2 Tbsp of butter. Cook them for about 10-15 minutes until they start to become tender or even brown (this gives them good flavor). Then pour in one large container of chicken or vegetable broth, and the cup of pasta. When the meatballs are finished baking, add them to the soup, and allow all ingredients to simmer together about 10 minutes, or until the pasta is tender. Just before serving, add fresh chopped spinach or other greens and allow them to wilt for two minutes.
Email Heather: hrmcmullan@gmail.com
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