Italian Wedding Soup

This recipe for Italian Wedding Soup uses homemade meatballs.  If you are rushed for time, you can use commercially prepared meatballs, but the time is takes for the homemade ones is definitely time well spent.

Italian Wedding Soup

Meatballs:

1 lb. ground turkey

1 lb. ground chicken

3 T coconut flour (don’t worry, it doesn’t taste like coconut)

3 green onions, minced

4 cloves garlic, minced

1/2 t oregano

1/2 t thyme

1 t basil

Mix the above ingredients together and portion out into small meatballs.  Bake at 350 degrees F until the internal temperature is 165 degrees F and the meatballs are beginning to brown (about 20 minutes).

Soup:

16 oz. chicken stock

16 oz. beef stock

1 medium onion, chopped

3 cloves garlic, finely minced

1 bunch fresh chard, chopped

1 lb. frozen spinach

salt and pepper to taste

Using a stock pot, add a little olive oil or coconut oil and sauté the onions and garlic.    Add the rest of the “Soup” ingredients and bring to a boil.  Reduce the heat to simmer and add the meatballs.  Simmer for 30 minutes.  Taste and adjust the seasonings.

Serve with a spoonful of cooked pasta shells if you are not trying to avoid processed foods and a frico.

Frico:  Grate parmesan cheese and place on a silpat lined sheet pan.  Place in a 400 degree oven until the cheese melts and browns slightly.  Remove from the pan and allow to cool on a flat surface.  Great with salads, cheese plates, soups, and stews.