Italian Wedding Soup
Ingredients
For the meatballs:
1 pound Organic Turkey, ground
2 tablespoons Onion, grated
2 tablespoons Flat-Leaf Parsley, de-stemmed and diced
1 clove Garlic, grated
1 Organic Pastured Egg, beaten
½ cup Almond Meal
¼ teaspoon Basil, dried (double if using fresh)
1/4 teaspoon Oregano, dried (double if using fresh)
Sea Salt, to taste
Black Pepper, freshly ground, to taste
For the soup:
½ tablespoon Cold Pressed Olive Oil
1 stalk Organic Celery, diced
1 Carrot, diced
1 medium Onion, diced
12 cups Organic Chicken Broth
¼ teaspoon Basil, dried (double if using fresh)
¼ teaspoon Oregano dried (double if using fresh)
5 ounces Fresh Spinach, cut into ribbons
2 Organic Pastured Eggs, beaten
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Directions
1. Combine all the ingredients for the meatballs in a large bowl
2. Roll the meat into small meatballs and set aside
3. Heat a soup pot over medium heat
4. Heat the oil
5. Add the celery, carrot, and onion
6. Sweat the vegetables until they are tender
7. Add the chicken broth, season with basil and oregano
8. Bring the temperature up just enough for a gentle simmer
9. Drop in the meatballs and allow them to cook through
10. They will float to the top as they cook
Depending on how big the meatballs are, it could take 8-10 minutes
11. Add in the spinach and allow it to soften (about a minute)
12. Pour in the egg in a thin stream, stirring with a fork at the point that it meets the soup
13. Serve the soup immediately