After a gorgeous summer of vacationing in very hot climates, I was a little shocked to come home to Vancouver’s fabulously moderate climate. So shocked that in early September I had to make some soup to warm me up a little. I started with a great homemade chicken stock, which makes all soups fabulous, then made up my version of Italian Wedding Soup. I always thought it was called that because it was served at weddings, but I recently read that it is called that because greens and meat marry well together. My version has turkey meatballs, because it seemed like a healthy thing to do.
Although I am lactose intolerant, I find the hard cheeses like parmesan aren’t too hard to tolerate, because they actually contain very little lactose.
What you need for the soup:
6-8 cups chicken stock
1 medium onion, chopped
3 carrots, peeled and chopped into thin rounds
1 bay leaf
1/3 cup orzo pasta
1 bunch spinach, washed and roughly chopped
What you need for the meatballs:
400 grams ground turkey
2 tablespoon onion, finely diced
2 cloves garlic, finely diced
1/2 cup grated parmesan cheese
1/2 cup bread crumbs
2 tablespoons parsley, finely chopped
salt and pepper
a pinch of nutmeg
What you do:
1. Heat a little olive oil in a large pot on medium heat, then add the onion and cook it for a few minutes until it is softened. Add the garlic and cook for another minute. Add the carrot and cook for a minute or two. Add the broth and the bay leaf. Bring this to a boil – you will add the raw meatballs to this broth.
2. Combine all the meatball ingredients and mix them together a little with your hands – don’t over-mix. Form the mixture into small meatballs with your hands, about a teaspoon or smaller in size. Drop the meatballs into the soup as you make them, making sure you keep it on a low boil as you go. Once all the meatballs are in, allow the soup to cook for about 10 minutes.
3. Add the orzo to the pot of boiling soup, stirring from time to time.
4. When the orzo is cooked through, season the soup with salt and pepper to taste. Now add the spinach and cook it briefly, until it wilts.
I had some of this soup for leftovers, and it was yummy, but the spinach wasn’t very green after the first serving. If you plan to use it for leftovers, you might want to leave the spinach out, and add it when you reheat.