Hello peeps! This is my first official blog post. I wish you could hear the trumpet fanfare blaring in my head as I type this…just use your imagination.
Anyway, for my first foray into this blogging business I wanted to make something simple (duh) and delicious (duh) but also something that would make me feel better. My kiddos and I are dealing with a lovely sinusy, sore throaty cold. So what could possibly be better for curing an icky cold? Well they say its chicken noodle soup, but I think the secret must be noodley soup with meatballs.
I did my own version of the Mini Chicken Meatball Soup from this lovely blog.
This makes A TON of soup, but it can easily be frozen and it is awesome for leftovers, which makes life much easier for a lazy mom!
- 1 pound ground turkey
- 1 egg beaten
- ¼ grated Asiago cheese
- 2 garlic cloves, minced
- ¼ Italian bread crumbs
- salt and pepper to taste
- 2 TBSP olive oil for browning meatballs (you may need more depending on how many meatballs you made)
- 4 cups organic baby spinach*
- 64 ounces low-sodium chicken stock
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 2 cups orechiette (or other short pasta -shells or large elbows)
- Grated Asiago for serving
- For Meatballs
- Beat egg with salt and pepper until combined.
- Add to remaining ingredients in a large bowl and mix gently.
- Roll into small meatballs (I used a teaspoon measure).
- For Soup
- Heat olive oil in a large pot over medium heat.
- Add meatballs in batches and cook until evenly browned, gently turning the meatballs with a spoon, about 2-4 minutes.
- Be sure not to overcrowd the pan with the meatballs or they won’t get nice and brown all over.
- Once all meatballs are cooked, deglaze the pan with half the chicken broth, scraping the bottom of the pan to get all the browned bits picked up.
- Then add remaining broth, water and canned tomatoes and bring to a gentle boil.
- Once liquid is boiling, add pasta and simmer 2-3 minutes.
- Then add meatballs and let simmer 10-12 minutes, stirring occasionally.
- At this point the meatballs should be floating and the pasta should be al dente. Add the fresh spinach, stir and let simmer again until the spinach wilts a bit, 2-3 minutes.
- Add salt and pepper to taste and serve with freshly grated asiago cheese.
The soup turned out really, really delicious (I ate two bowls) and it did miraculously make me feel better. Maybe this should be called Magic Meatball Soup?
*I wanted to make a note about listing organic spinach in this recipe. I may be a lazy mom, but I’m pretty pretty serious about making sure what goes into my family is as safe as can be. Spinach is on the Environmental Working Group’s Dirty Dozen produce list, so I always buy it organic. Want to learn a bit more about the Dirty Dozen? http://www.ewg.org/foodnews/summary/
Did he eat it?!
Did the monkey boy eat any of this soup? Nope, not even a sip of broth.