Wednesday, December 22, 2010

Michelle Anslinger's Italian Wedding Soup-Better than Giada's!

Italian Wedding Soup-Courtesy of Michelle Anslinger

If you know Michelle, the title alone should be enough said, and if you don't know her, then well, you know me, and that should be enough said. This is amazing.....ENOUGH SAID!

· 1 pound dark green (I used swiss chard, but Ive also used kale or spinach...they all end up tasting about the same) cut into large bite-sized pieces
· Salt and pepper to taste
· Extra-virgin olive oil
· 4 cloves garlic minced
· 2 carrots, peeled and chopped
· 1 medium onion, chopped
· 1 can cannellini beans
· 1 quart veal or chicken stock
· 2 cups beef stock
· 1/3 pound orecchiette or similar pasta
· 1 pound ground turkey
· 1 egg
· 1/2 cup Italian style bread crumbs
· 1/4 cup grated Parmesan or Romano
· 2 to 3 fresh sage leaves, finely chopped

Saute the onions, carrots and 3 cloves of garlic in the olive oil until soft (about 5 min).
Add the beans, stocks and season with salt and pepper. Bring to boil and then add the pasta. Once you've added the pasta reduce heat to simmer.
Make the meatballs by adding the turkey, egg, bread crumbs, cheese and sage together and then form them into bite size meatballs. Then drop the meatballs into the simmering soup and cook for 5-10 minutes or until pasta is cooked through.

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