Italian Wedding Soup Low Sodium Food

ITALIAN WEDDING SOUP

Steps:

• Preheat the broiler. Line a rimmed baking sheet with foil. Combine the ground turkey, ricotta, pesto, parmesan, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form into 24 small meatballs (about 1 tablespoon each); transfer to the prepared baking sheet. Broil until lightly browned, 5 to 7 minutes.
• Meanwhile, heat the olive oil in a medium Dutch oven or pot over medium-high heat. Add the onion, garlic, Italian seasoning and 1/2 teaspoon salt. Cook, stirring, until the onion is softened, about 3 minutes. Stir in the chicken broth, 2 cups water, the escarole and ditalini. Cover and bring to a boil, then partially uncover and reduce the heat to maintain a gentle simmer. Cook until the pasta is al dente, about 10 minutes.
• Add the meatballs and simmer, uncovered, until warmed through, about 3 minutes. Season with salt and pepper. Drizzle each serving with olive oil and sprinkle with parmesan and parsley.

ITALIAN WEDDING SOUP, (LOW SODIUM)

Steps:

• Boil water for orzo. Cook according to package directions. Rinse with cool water, drain and set aside.
• In medium bowl combine, meat, egg, bread crumbs, Parmesan cheese, dried basil & onion powder. Shape into 1/2" balls, set aside.
• In large soup pot, heat broth to boiling; stir in carrots.
• Whisk together: 1 beaten egg and 2 t grated parmesan; slowly add to broth while stirring the broth with a fork to allow thin strands of egg to form.
• Return to boil; add meatballs slowly to avoid sticking to one another and bottom of pot.
• Return to a slow simmer. Add cooked orzo and escarole. Simmer for an additional 15-20 minutes.
• Check for seasoning. Sometimes I add a little chicken bouillon at this point if the flavor needs a boost.
• Ladle into bowls and serve with additional Parmesan cheese, if desired.

ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.

ITALIAN WEDDING SOUP

Steps:

• Meatballs:
• Stir onion, parsley, egg, minced garlic, salt, and bread cubes in a large bowl to blend.
• Stir in cheese, beef, and pork; shape into 1 inch meatballs and place on baking sheet.
• Soup:.
• In large pot bring chicken broth to boil over medium-high heat.
• Add meatballs and endive.
• Simmer until meatballs are cooked and endive is tender, about 8 minutes (I had to cook mine a little longer).
• Whisk the eggs and cheese in medium bowl to blend.
• Stir the soup in a circular motion.
• Gradually drizzle the egg mixture into the moving broth. Stir gently with fork to form thin strands of eggs, about 1 minute.
• Season to taste with salt and pepper.
• Ladle into bowl.
• Finish soup with parmesan cheese, if desired.

LOW FAT ITALIAN WEDDING SOUP

Steps:

• Mix ground turkey, basil, oregano, garlic and cayenne pepper in a bowl using your hands.
• Lightly roll meat into 1/2 inch diameter meatballs and set aside on a plate.
• Over medium-high heat, cook meatballs in a fry pan until browned on all sides.
• Place cooked meatballs on a plate, covered with a paper town to absorb excess fat.
• In a 3 quart saucepan, bring chicken stock to a boil.
• Reduce heat and add kale.
• Simmer for 15-20 minutes until kale is tender.
• Stir in meatballs, beans and tomato and let simmer until heated through for 5 minutes.