Tuesday, December 14, 2010

Week 35

Does it feel like soup time, yet?  Here is a very simplified version of Italian Wedding Soup that can use a lot of pantry ingredients, including dehydrated spinach.

Italian Wedding Soup
Mix together in saucepan & bring to a boil:

5 to 6 cans low sodium chicken broth
1 box frozen, chopped spinach (thawed & drained) ~substitute fresh spinach whenever possible
Grated carrot
Dash pepper

Reduce heat to a slow boil. Cook 10 – 20 minutes while you roll the meatballs.

Mix well:
½ lb. ground beef or turkey
½ tsp. basil
½ tsp. onion powder
2 tsp. grated Parmesan cheese
1 egg, beaten

Form mixture into very tiny meatballs (about the size of a big fat green pea). Drop meatballs into slowly boiling soup. Stir. Cook 5 minutes.
Stir in:
½ cup Orzo pasta

Cook pasta in soup at slow boil about 10 minutes or until pasta is tender. Remove from heat. Stir in grated Parmesan cheese – about ¼ cup to begin with, add more if desired. You can sprinkle in more Parmesan on individual servings.

If you'd like to can it, try this:

6 cans chicken broth
1/2 carrot, grated

1/8 tsp pepper
1 pound ground beef
1 tsp basil
1 tsp onion powder
1 egg
1 pint canned spinach
1 cup orzo

Mix chicken broth, carrot and pepper. Bring to a boil. Form tiny meatballs with beef, basil, onion and egg. Add to broth.
Process in pressure canner 75 minutes for pints and 90 minutes for quarts.

To serve, bring to a boil. Add drained spinach and orzo. Cook pasta in soup at a slow boil about 10 minutes or until tender. Remove from heat. Serve with fresh bread and lots of Parmesan.

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