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

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
- 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.

Comments on this entry are closed.

Previous post:

Next post: