by kirra » Thu Dec 08, 2011 2:56 pm
Italian Wedding Soup
Slow Cooker Recipe
Ingredients:
1 egg
3/4 lb lean ground turkey
1/2 cup Dried Shallots or 1/4 cup chopped onion
3 tablespoons bread crumbs - no seasoning added
3 tablespoons Parmigiano-Reggiano, grated
2 tablespoons chopped, fresh parsley or 1 oz Dried Parsley
1/2 teaspoon ground black pepper
2 boxes or about 8 cups chicken broth - low sodium
3 large carrots, peeled and sliced into coins
1 small head escarole or kale, washed and trimmed and cut into strips
1 1/2 teaspoons Mediterranean Oregano
1 3/4 cups small pasta such as anelinni or acini di pepe
Preparation:
To make the meatballs, stir together egg, ground turkey, shallots, bread crumbs, 1 tablespoon of the Parmigiano-Reggiano, 1 tablespoon or 1/2 of the dried parsley and pepper.
Form into 1 inch meatballs. Put them on a plate or baking sheet and refrigerate while preparing the soup or overnight to facilitate easy prep in the morning.
Combine the broth, carrots, escarole and oregano on the slow cooker. Place meatballs into the broth, carefully so they don't break apart.
Set slow cooker to the low setting and let the soup cook for 6 hours.
Garnish with parsley and Parmigiano-Reggiano before serving. Serves: 6
Nutritional Info:
(Per Serving)
Calories 247
Protein 23g
Carbs 45g
Cholesterol 81mg
Fat 9g
Sat Fat 3g
Trans Fat 0g
Fiber 2g
Sodium 274mg
Sugar 3g
[b]Italian Wedding Soup[/b]
Slow Cooker Recipe
Ingredients:
1 egg
3/4 lb lean ground turkey
1/2 cup Dried Shallots or 1/4 cup chopped onion
3 tablespoons bread crumbs - no seasoning added
3 tablespoons Parmigiano-Reggiano, grated
2 tablespoons chopped, fresh parsley or 1 oz Dried Parsley
1/2 teaspoon ground black pepper
2 boxes or about 8 cups chicken broth - low sodium
3 large carrots, peeled and sliced into coins
1 small head escarole or kale, washed and trimmed and cut into strips
1 1/2 teaspoons Mediterranean Oregano
1 3/4 cups small pasta such as anelinni or acini di pepe
Preparation:
To make the meatballs, stir together egg, ground turkey, shallots, bread crumbs, 1 tablespoon of the Parmigiano-Reggiano, 1 tablespoon or 1/2 of the dried parsley and pepper.
Form into 1 inch meatballs. Put them on a plate or baking sheet and refrigerate while preparing the soup or overnight to facilitate easy prep in the morning.
Combine the broth, carrots, escarole and oregano on the slow cooker. Place meatballs into the broth, carefully so they don't break apart.
Set slow cooker to the low setting and let the soup cook for 6 hours.
Garnish with parsley and Parmigiano-Reggiano before serving. Serves: 6
[b]Nutritional Info: [/b]
(Per Serving)
Calories 247
Protein 23g
Carbs 45g
Cholesterol 81mg
Fat 9g
Sat Fat 3g
Trans Fat 0g
Fiber 2g
Sodium 274mg
Sugar 3g