I Love Soup – Healthy, Easy Food
Soup is one of my favorite foods. It’s healthy. It’s easy. It’s warming. It’s delicious. I can make a big batch, freeze in individual containers and have lunch weeks (or months) later. I just counted and there are fourteen different types in my freezer, all ready for a quick meal. This is my type of organization.
Plus, I really like soup all year round. I know some people only look forward to it on cool days or during the cold winter months but I actually like it for a quick, healthy lunch any time of year.
Italian Wedding Soup – Kind of – I guess – maybe?
This recipe is my version of Italian Wedding Soup. That said, please don’t send me negative comments about my lack of knowledge regarding this recipe. No, I’m not Italian. No, I have no idea about why it’s called Italian Wedding. No, it’s not authentic.
I had a similar verson at my local soup house. She said it was Italian Wedding Soup. In truth, I have only a vague recollection of eating it at a small Italian restaurant near where I worked over two decades ago. I truly have no knowledge base here.
What I did have was some interesting leftovers that I could make into an easy meal that was healthy. The closest similarity was Italian Wedding Soup. Probably if I was going to serve this, I would call it something like minestrone meatball soup or clean out the refrigerator soup (although that doesn’t sound too appetizing).
All I wanted to note is that this isn’t any traditional soup and I wasn’t trying for that. Sometimes it’s best to relax and enjoy the food, no matter what you call it . . .
hope you enjoy it!
Perfection Not Required
This soup definitely does not require precision with the meatballs. Use a teaspoon and drop “balls” into 1 to 1 1/4 inch balls. They don’t need to be perfectly round.
The pasta is the same way – use whatever you can find. Don’t worry about the size or style.
Same with the greens – use what’s available . . . spinach, kale, Swiss chard; it doesn’t matter.
The taste will change a little but the meal will still be healthy and wonderful. This is about healthy and easy, NOT perfection!
I recommend homemade stock – here’s how – but you can always purchase premade if your in a hurry. Or spend a weekend making a big batch of stock and save it for later. I’m working on a fish stock recipe now . . . watch for it soon!
- ¾ pound grass fed ground beef
- ½ pound pasture grassed ground chicken sausage
- 2/3 cup gluten-free panko
- 4 cloves garlic, minced
- 3 Tablespoons fresh flat leaf parsley, chopped
- ¼ cup Pecorino Roman, grated
- ¼ cup Asiago, grated
- ¼ cup Parmesan, grated, plus extra for serving
- 3 Tablespoons coconut milk
- 1 large egg, lightly beaten
- 1 teaspoon coarse sea salt
- ½ teaspoon fresh ground black pepper
- 2 Tablespoons ghee
- 1 cup yellow onion, minced
- 3 carrots, diced
- 2 stalks celery, diced
- 10 cups homemade chicken stock
- ½ cup dry white wine
- 1 cup small gluten free pasta (penne, fusilli, farfelle, fregula, cavatappi, etc)
- ¼ cup fresh dill, minced
- 12 ounces spinach or kale, coarsely chopped
- Sea salt and white pepper to taste
- Mince garlic and onions and allow to rest for 5-10 minutes.
- Preheat oven to 350 degrees F.
- Meatballs: line a baking sheet with parchment paper; combine all ingredients thoroughly; form into 1-1¼ inch meatballs (approx. 40); bake for 30 minutes or until cooked through and lightly browned; set aside.
- Soup: while the meatballs cook, heat the ghee in a large pot. Add the onion, carrots and celery sautéing until softened 5-6 minutes. Add the chicken stock and wine; bring to a boil. Add the pasta and cook for 6-8 minutes until tender but not soft. If the meatballs are still warm add them, the dill and the greens, cook for one minute. If the meatballs are cold, add them and cook for a minute, then add the dill and greens cooking for an additional. (the greens should be wilted but not cooked through).
- Serve with extra grated Parmesan.
Here’s a few more recipes and there’s many more throughout the website: