Italian Wedding Soup

I got to do some cooking this Saturday and by some cooking I mean a lot. But it was all pretty quick stuff. I made Rachel Rays Hot and Cold Sesame Noodles but I added a ton of veggies. At the last step, I added sauteed red bell pepper, mushrooms, and onion. I also added raw long peels of carrot and chopped butter lettuce. It is so filling and has a strong nutty flavor. I topped it with some chopped mint! I will be making this again this summer!!!

I made this for my friends Courtney, Kenny, and Kirby who are driving up to the Havasupai reservation tonight to hike into the Havasupai Falls area tomorrow. It is one of the most amazing places on earth.

Here's a picture we took of Havasu Falls in 2007.

I also made some cookies for them. I made my weekly usual of Low fat banana bread cookies. This week I added dried cherries and walnuts. Wow! They are unbelievable!!! The chocolate and cherry combination is fabulous!

Ok so now for the soup... Oh yeah. It is something special.

 I always thought it was called wedding soup because of the ring shaped pasta or tortellini in it but after a little research I sound that it's Italian name, minestra maritata, literally means "married  soup", refers to the fact that the flavors of meat and greens married, or went well with each other. This has been mistranslated to "wedding soup". By the way, this soup in not traditionally used in wedding ceremonies.

Meatballs-Make first while the pasta water is coming to a boil.
Combine the following:
1/4 cup egg beaters

1 tbsp Worschstire Sauce
1/2 cup bread crumbs

Salt and Papper to taste
1/4 tsp Oregano
1/2 yellow onion-grated directly into bowl.




 Add in 1 lb. lean ground turkey
and 1/4 c Parmesan cheese.

Combine well. Let mixture sit in fridge while you chop the veggies.

 For the soup:
Saute  the following until just tender.
2 med. zuchinni, large diced
1 large onion, diced

2 carrots, diced
4 cloves garlic, chopped

Add in a 15oz can of tomatoes and simmer for 2-3 minutes.
Add 12 cups of either water, chicken stock, veggie stock, or a combo. (Yes! 12 cups. I know it's  a lot. But you need it.) I did a combination of about  5 cups chicken stock and 7 water. Add 2 bay leaves as well.


Bring to a low boil and add one bunch of kale, stems removed, chopped. Simmer for 5 minutes and roll the meatballs. I made them as small as possible. I got about 45 from the mixture.

 After the kale has simmered for 5 minutes, bring the temperature up to med-high so that there is a constant boil. Add the 7oz box of dried ravioli. They are adorable, miniature ravioli filled with just Parmesan cheese. Simple and perfect for this soup. Cook the raviolis on a low boil for 8 minutes. If you need to add even more liquid at this point, do so.

 Add all of the meatballs by placing them all around the pan. Make sure that they are all submerged by liquid. Put a lid on the pan and continue to simmer for 7-9 minutes.

 Add Salt and pepper to taste before serving.

 

Here is the finished product. Super light and healthy and packed with veggies! We had it with some crusty bread rubbed with raw garlic. It was fabulous!

It seems like a lot of work but it didn't take me that long. Maybe an hour?? It was so worth it! I will be making it again! Night all!

Here is the easy to read version of this recipe for you to print!

Complete Recipe:

For the meatballs:

1/4 cup egg beaters

1 tbsp Worcestershire  Sauce

1/2 cup bread crumbs

Salt and Pepper to taste

1/4 tsp Oregano

1/2 yellow onion-grated directly into bowl.

1 lb. lean ground turkey

1/4 c Parmesan cheese.

For the soup:

2 med. zucchini, large diced

1 large onion, diced

2 carrots, diced

4 cloves garlic, chopped

15oz can of tomatoes (No salt added)

2 bay leaves

1 bunch of kale, stems removed, chopped

7oz box of dried Parmesan ravioli

Directions:

1. Make the Meatball mixture first while the pasta water is coming to a boil. Combine all ingredients for the meatballs.  Let mixture sit in fridge while you chop the veggies.

2. Sauté the veggies until just tender.

3. Add the can of tomatoes and simmer for 2-3 minutes.

4. Add 12 cups of either water, chicken stock, veggie stock, or a combo. (Yes! 12 cups. I know it's  a lot. But you need it.) I did a combination of about  5 cups chicken stock and 7 water.

5.  Add the bay leaves and salt and pepper to taste.

6. Bring to a low boil and add the kale. Simmer for 5 minutes.

7. While kale is cooking, roll the meatballs. I made them as small as possible. I got about 45 from the mixture.

 8. Bring the temperature up to med-high so that there is a constant boil. Add the 7oz box of dried ravioli. Cook the raviolis on a low boil for 8 minutes. If you need to add more liquid at this point, do so.

 9. Add all of the meatballs to the boiling broth by placing them around the pan. Make sure that they are completely submerged by liquid. Put a lid on the pan and continue to simmer for 7-9 minutes.

 Add Salt and pepper to taste before serving. Top with Parmesan Cheese.