Italian Wedding Soup

by Meg on February 22, 2010

Today, was a double workout day- Yes, that’s right TWO workouts in ONE DAY!! I woke up this morning, and did 30 minutes on the bike and lifted upper body before training clients.

Upper Body Circuit:
robots(shoulder exercise)- 12x
pushups- 15x
reverse fly- 12x
biceps curls- 12x
dips- 12x
lat pulldown- 12x
stability ball crunches -20x
REPEAT!!!

I cooked and did homework for the rest of the day, until my friend Beccah emailed to ask if I would go for a run with her. So at 4- Beccah and I hoofed it around Cambridge for a nice 3-miler UNTIL we hit the HUGE hill she found for us… I definitely slowed down after that :)

My cooking adventure today: turkey chili(for tomorrow – I’m in class all day, and Dave needs dinner at home), Italian wedding soup(turkey meatballs), and lemon ricotta souffle.

The wedding soup turned out SO delicious, and I was shocked at how easy it was!!!

The soup simmering away…

Italian Wedding Soup:

- 1 lbs. of ground turkey(94%- 96% lean)
- 3 cloves of garlic
- 1 cup of fresh parsley
- 1/2 cup of oats(look for CLEAN oats for gluten free cooking)
- 2 tbsp. of Parmesan or Romano
- 1 medium or large egg
- 2 carrots
- 2 stalks of celery
- 1 bunch of fresh spinach(about 3 cups of fresh spinach- it did wilt in pot)
- 1 medium onion
- 8 cups of low sodium chicken stock
- 2 scallions
- t tbsp. of extra virgin olive oil
- salt and pepper to taste
Optional:
- 1 1/2 cups of cooked whole wheat of gluten free small shaped pasta(I did not add)

Chop all the vegetables first including: carrots, celery, onion, spinach, and scallions. Then heat the soup pot on medium-high heat and add olive oil. Next add the carrots, onion, celery and scallions. Cook for 5 minutes, stirring occasionally until onions are translucent. Next add, 8 cups of chicken stock, 1/2 cup of minced parsley, and one clove of garlic minced. Bring to boil, and turn down to medium heat. Next, place in a bowl: the ground turkey, oats(pulsed in food processor), minced or grated garlic, grated romano, one egg, and 1/2 cup of minced parsley. Mix together with well with hands. Next make 35-40 meatballs(about 1 inch in diameter) and plop slowly into the stock(they should not break apart). Cook for 5-6 minutes. Then add the chopped spinach, and cook for another 25 minutes on low heat. Serve immediately or cool to correct temperature and store.

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