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ITALIAN WEDDING SOUP

INGREDIENTS:

SOUP
  • 1 quart (32-ounces) organic chicken broth (or broth of choice)
  • 1 cup baby spinach (add as much as you want…and you can chop it..I use baby spinach..so we don’t bother chopping it)
  • 1 teaspoon onion powder
  • 1 tablespoon dried or fresh parsley
  • 3 tablespoons of braggs soya sauce (Braggs Soya Sauce)(or about 1 tsp or so of kosher salt instead)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

MEATBALLS

  • 1 egg
  • 1/2 cup of RAW goats milk white cheddar cheese (you can also use RAW parmesan cheese)
  • 1 onion ( I use a larger onion but you can use a small one)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon of coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 2 pounds ground turkey ( I combine 1 pound chicken, 1 pound turkey)
  • 2 tablespoons coconut oil (your going to use the coconut oil to pan fry the meatballs)

DIRECTIONS:

In a bowl, combine all meatball ingredients.

I like to WHISK my 1 egg before tossing into the meatball batter.

I have tried this with and without the (EGG & CHEESE) and I found if your meatball batter is mixed well enough and you roll your meatballs well they will not crumble.

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Shape/roll into 1 inch balls.
Fry the meatballs into a skillet/frying pan with the 2 tablespoons coconut oil until browned/cooked (flip over once).
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These meatballs are FABULOUS to use for (Spaghetti & Meatballs).
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In another bowl mix together the SOUP ingredients (MINUS THE SPINACH).

Then toss into the frying pan with the meatballs. I like to let my meatballs simmer for a bit in the soup juices.
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Here the meatballs have simmered into the soup juice.

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Now you are ready to add in your (BABY SPINACH).
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AND VOILA!
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You can also add extra grated cheese on top if desired. 🙂

Prep time: 10-15 mins
Cook time: 15-20 mins
Total time: 25-30 mins
Serves: 4-6

Cook “Meatballs” on medium heat. (my stove element goes from 1-9). I keep it around 4-5 and bring it up to about 6 when the soup mix is added to the meatballs in the pan to allow it to simmer thoroughly, then after 5 mins or so I bring the element on low then your soup is ready to be served.Overcooking can make them more tough. Simmering on a lower heat allows the soup juice to penetrate and bring moisture back into the meatballs. YUM!

***Adapted from the book Maximized Living Nutrition Plans*** 

(Italian Wedding Soup – Advanced Plan)

By: Dr. B.J. Hardick, Kimberly Roberto & Dr. Ben Lerner

Check out my  “Ingredients/Resources” page here: Ingredients & Resources

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