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Tasty Tuesdays

Maxwell’s Italian Wedding Soup

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Terra,

Here is the recipe I promised.

I made this for Maxwell (see photo above) because he loved the canned version and I knew I could feed him better tasting and healthier food. I looked up a few recipes then sort of winged it. I like it because it is naturally low in PointPlus values. I did not, other than ff broth, change the key ingredients.

Gina

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Dear Gina…

Thanks so much for this recipe! Great timing….a piping hot bowl of homemade soup will be the perfect dinner tonight, as the snow starts falling.

As you know, my Tasty Tuesdays often lack “real recipes”, so your contribution is much appreciated by all the readers who enjoy cooking!

Now I have to be honest…I don’t see myself making 100 little meatballs from scratch, but I’d be more than happy to come over and play with Maxwell while you make the soup for us!!! He’s such a sweetie!!!!!!!!

Thanks again,

-Terra:-)

Maxwell’s Italian Wedding Soup

Meatballs *

1 lb. Turkey Italian Sausage, casing removed (21pp)

½ c grated parmesan cheese (6pp)

½ c bread crumbs (5pp)

1 egg (2pp)

salt & pepper

Soup (0pp)

3 boxes of fat free chicken stock

2 T canola oil

2 carrots, chopped

2 celery ribs, chopped

1 medium onion, chopped

12 oz bag of baby spinach leaves, chopped

Cooked Pasta (1/2c or 2 oz=2pp)

Preheat the oven to 350 F

Mix the meatball ingredients with your hands (yuck). My four year old loves tiny meatballs so I roll about 100 grape sized meatballs (I know!). You can make larger ones. I cook these on parchment on a cookie sheet and every so often shake the pan to roll them around and cook them evenly, they never stick this way. How long to cook depends on the size of the meatballs.

While the meatballs are cooking, sauté the carrots, onions and celery in oil until the onions are translucent. Add the three boxes of stock and bring to a simmer until the vegetables are soft. The meatballs will be done about now so I just pick up the parchment paper and let the meatballs roll right in. **Turn off the heat and add the spinach, it will quickly wilt.

The broth is less than 1pp, so just count your meatballs when you ladle it and add the amount of pasta you desire. You can adjust your portions to make this meal light or hearty. It makes about 10 servings and freezes well.

*3 grape sized meatballs (from a batch of 100) is 1 point

**If you want to add pastina (super tiny pasta) you should add it during this step and only about ½ cup, this makes it a bit more difficult to get a precise point count, but I prefer this way.

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