Hi Everyone! Happy Monday. I cannot believe we are in the second to last month of the year, although the last quarter of the year is the most fun, since its my wedding anniversary, my husband’s birthday, my birthday and all of my favorite holidays – Thanksgiving, Christmas and New Years. So with that being said, I guess I need to wrap my head around that this is November lol.
Anyway, I have a new soup recipe for you and I also have it on my IG page in my #soupsundays highlight in case you missed it yesterday. I go on stories every Sunday around 3pm-5pm EST and make a soup recipe that I may feature here, so if you haven’t caught me before, try to this Sunday! Also, if you aren’t following me on IG, please do and also check out my Pinterest boards, I have tons of recipes and ideas pinned there.
Ingredients
Meatballs
1-1.5 lbs of Ground Turkey
1/4 cup chopped white onion
1 small shallot, chopped
1/4 cup of chopped fresh parsley
1 TBSP of garlic powder
1 TBSP of onion powder
1 TBSP of sea salt
1 TSP of black pepper
2 TSP of dried oregano
2 TSP of dried basil
*Optional – Sprinkle of grated Parmesan cheese
Soup
3 32oz. containers of broth -chicken or vegetable (I use low sodium broth)
3 celery stalks, chopped
3 carrots, chopped
2 medium white onion, chopped
2 medium shallots, chopped
4-5 cloves of garlic, chopped
1 cup of chopped fresh parsley
2 cups of spinach leaves, washed (you can also use kale if you prefer)
0.5 to 1 cup of acini de pepe pasta (the more pasta you add, the more broth you need because the past soaks up all the broth)
Suggested Seasonings (the amount you use is up to you, I season, taste, season and taste again): garlic powder, onion powder, sea salt, black pepper, dried parsley, dried oregano, dried basil, dried dill
Directions
1. Mixed all of your ingredients for the meatballs in a medium bowl. If you want to make sure that the meatballs don’t fall apart, you can add 1 egg with 1/4 cup of breadcrumbs and that should help solidify them. I use that technique sometimes, but it isn’t needed all the time. Once you have everything mixed, form your meatballs. I like to make them small, about the size of a tablespoon.
2. Next, heat up 1-2 TBSPs of olive oil in a dutch oven or large stock pot. I use a medium flame to heat up the oil. Once the oil is warm, I add all my meatballs and turn the flame down a little to low medium. I make sure not to place the meatballs on top of each other, so that they don’t stick.
3. While your meatballs are cooking, chop all of your veggies so that t they are ready for the pot once your meatballs are done. (I love chopping veggies, it is so therapeutic, but if you don’t love it, use a food processor to make it easy breezy!)
4. When your meatballs are done cooking, remove them from the pot and set them aside for later.
5. Once you add your veggies in the same pot that you cooked your meatballs in, cook them on medium low for 5-10 minutes, stirring occasionally until they are softened and have become transparent.
6. Once your veggies are done, add your broth to the pot, stirring it as you go. You want to bring your broth to a simmer, so turn your heat to medium and add your meatballs back to the pot. I like to let the broth simmer for about 15 to 20 minutes before adding the remaining ingredients.
7. The next ingredient that I add while my soup is simmering is the pasta. Now, I suggest that you start with 1/2 cup of pasta first before adding more since it expands. When you add the pasta, make sure to stir the pot, especially on the bottom because it has the tendency to not cook and just stick.
8. Once the pasta has cooked, I add the spinach. At this time, I lower the heat to medium low and add additional broth if necessary.
9. Once my spinach begins to cook, I cover the pot with the lid, put the heat on low and allow it to cook for another 15 to 20 minutes, stirring it occasionally.
10. Once its cooked for awhile, I add my spices, and taste for flavor. I allow it to cook more and add additional seasonings if I deem it necessary. (Below are some of my favorite Victoria Gourmet seasonings that I use, which you can find at Homegoods.)
11. Your soup should be all done and ready to be enjoyed. Its perfect to eat alone or pair with a salad or sandwich.
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