Tim’s Famous Italian Wedding Soup

Italian Wedding Soup

Ingredients:

1 egg or egg replacer
1/2 small onion, grated (about 1/3 C. grated)
2 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/8 t. nutmeg
1/4 C. whole grain breadcrumbs or wheat free alternative
1/4 C. Parmesan, grated
1 – 2 T. fresh parsley, finely chopped
1 lb. ground turkey

12 cups homemade bone broth
1 lb. spinach, sliced
1 egg
2 t. Parmesan
pepper

Instructions:

To make the meatballs:  In a medium bowl, beat the egg. Add the onion, garlic, salt, pepper, nutmeg, breadcrumbs, Parmesan and parsley. Stir to combine. Add the ground turkey and stir again to mix well.  Roll your meatballs in about 1 table spoon size balls (I like them smaller – maybe 1 tsp sized balls).

To make the soup:  Place a large pot over high heat and add the home made bone broth. Cover the pot and bring to a boil.  Once the broth has come to a boil, gently drop the meatballs into the pot then add the spinach. Cover the pot with the lid slightly ajar and allow the broth to return to a boil. Reduce the heat to medium and simmer for about 20 minutes.  In a small bowl, whisk together the egg, grated Parmesan and pepper. Stream the mixture into the soup while whisking the broth to create threads of egg. Continue simmering for one or two more minutes.

Makes about 8 servings

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