| Recipe Title: vegetable soup with spinach meatballs Contributed by: herbie43
Additional Credits for Recipe
| relish magazine |
List of Ingredients
soup
4 carrots
4 celery stalks, including leaves
2 large sweet onions
about 30 cherry tomatoes, uncut
4 green or yellow zucchini
12 oz. sugar snap peas
14 ounces sliced onions (your favorite kind)
3 14 oz. cans beans, drained, your favorite kind
1 tbls sugar
1 1/2 quarts chicken stock
1 cup sherry cooking wine
salt and pepper to taste
oil for frying
spinch meatballs
8 oz frozen chopped spinach drained and squeezed dry
18 oz. ground turkey
1/4 tsp cinnimon
1 tbls grated cheese
1 egg
oil for frying
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Preparation
soup
cut all vegetables into 1/4 inch pieces. in a large pot add oil, onions and sugar. stir and cook over medium high heat. cook until the onions are a dark brown, about 10 minutes. now add the carrots, celery, sugar snap beans, and tomatoes. stir and then add the wine. cook for 5 minutes and then add the mushrooms and the zucchini and the chicken stock. bring to a boil and then lower heat to med and cookfor another 30 minutes
the spinach meatballs
combine all ingredients in a large bowl and mix until well combined. take some of the turkeyin a frying pan heal oil over med high heat. when hot add the meatballs in batrches. do not over crowd. cook until they are a light brown about 5 minutes and then, with a slotted spoon put them into the pot with the vegetable soup. once all he meatballs are in the soup pot, partially cover the pot and cook for an additional 30 minutes.
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Cooking Time & Temperature
cookijng time for vegetable soup one hour and 15 minutes.
meatballs - med high heat un til browned (5 minutes) | Number of Servings: at least 20 Cookbook Category
Soup-Hot
General Cooking/Prep Method
Stovetop
Extra Features of Recipe
Difficulty Level-Quick & Easy
Comfort Food
Inexpensive
Good for Season/Celebration/Holiday
Winter
Tested & Approved Recipe
Yes! |
Appetizers