Jack LOVES Italian Wedding Soup. If you cannot tell already, we love soup, in general. With that said, I was getting a little burned out so was very happy to come up with this yesterday. Jack was really impressed when he found out it was the first time I had ever made it. It sort of makes me feel like a SuperHero in the eyes of my son - and I'll take that. This is a very easy recipe. Jack and I worked together to make the meatballs.
16 oz. of ground turkey
1 small onion, finely diced
1 TBS. dried oregano
1 tsp. garlic, minced
1 slice of toasted gluten free bread - cut into very tiny pieces. I used Sami's Bakery Chia Bread
1/2 cup Parmesan cheese
Salt and Pepper
DIRECTIONS FOR MEATBALLS:
Combine all the above ingredients really well - use your hands and really mix it up - then form into balls. I opted to make 1 inch balls, but I believe this is a little large for in a soup. Jack had difficulty cutting them in his bowl, and they were too big for a single bite. Set aside.
12 cups of chicken stock.
1 pound of curly endive, washed, and rough chopped
8 - 10 sun dried tomatoes, sliced
2 large eggs
3 TBS Parmesan cheese
Salt and Pepper
DIRECTIONS FOR SOUP:
Heat stock to a boil. Add in tomatoes.
Add in meatballs, then endive, bring to a boil, reduce to a simmer, and cook for about 10 minutes, or until meatballs are cooked through.
When meatballs are cooked through, mix eggs and parmesan together, and while stirring soup slowly, drizzle egg/parmesan mixture into broth and allow hot liquid to cook the eggs.
Adjust your seasoning with salt and pepper.
Serve. *You may want a little extra parmesan cheese sprinkled on the top for a garnish.
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