Friday, April 23, 2010

Margot's Wedding Soup

Soup:

2 cloves garlic, minced
1 large onion, chopped
1 T. olive oil
1 46 oz. can chicken broth
1 10-oz. pkg. frozen chopped spinach
1/4 c. pastinas (star shaped)

Meatballs:

1/2 lb. ground turkey
1/4 c. dry bread crumbs.
1/4 c. grated Parmesan cheese

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1.  Saute onion & garlic in olive oil until onion is transluscent.  Add chicken broth and spinach and pastinas.  Simmer 1/2 hour.

2.  While broth is simmering, form ground turkey, crumbs and cheese into marble sized meatballs -

3.  Cook meatballs by broiling or microwaving.  Drain fat & drop into soup. - Simmer 1/2 hour.

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