I am not sure about everybody else, but I am still full from Thanksgiving Dinner over a week ago!
We had a fun week of leftover turkey and desserts.
We managed to squirrel away two lots of turkey soup for the freezer~it will make a great future supper on a cold night with homemade bread.
On this week’s menu for our family:
Monday~ Leftover buffet {we have roast beef, ribs and chicken leftover from the weekend}
Dinnertime: 4 pm due to skating and hockey practice.
Tuesday~Homemade mini-pizzas with salad.
Dinnertime: 5 pm.
Wednesday~ Homemade skillet lasagna with Caesar salad.
Dinnertime: 3:30 pm due to hockey practice.
Thursday~ Chicken, rice and Greek salad.
Dinnertime: 5 pm.
Friday~Italian Wedding Soup with homemade bread.
Dinnertime: 4:00 pm due to hockey practice.
And here’s a recipe for a family favourite that I would like to share:
Italian Wedding Soup
This a great soup for a chilly night with tiny meatballs, vegetables and chicken broth.
It can be made in under an hour, and is great the next day after the flavours have mellowed.
Mini-Meatballs for the Soup
1 pkg. of ground turkey
1/3 cup milk
1/3 cup finely grated Parmesan or Romano cheese
1 tbsp. dried parsley
1 tsp. dried oregano
1 tsp. finely chopped garlic
1 tsp. salt
1/4 tsp. black pepper
Pinch nutmeg
Mix meatball ingredients together in bowl.
Soup
2 L {or more} chicken broth
1 L water
4 garlic cloves roughly smashed
1 onion, peeled and rough chopped
1 bay leaf
1/2 tsp. dried oregano
3 carrots, peeled and thinly sliced
2 stalks celery, chopped
1 cup orzo pasta {or other small pasta}
1 large handful spinach, chopped
To make:
1.In large pot, heat a little olive oil and then add carrot, onion, celery and soup spices except bay leaf. The mixture will smell very fragrant as it cooks. When vegetables are soft, add chicken broth, water and bay leaf. Cover and bring to a simmer.
2. Make tiny, spoon-sized meatballs and drop into simmering soup. Meatballs will rise to top of soup broth when they are cooked. When all the meatballs are dropped into the soup, add 1 cup of orzo pasta and let soup simmer until orzo is cooked~ approximately 15- 20 minutes. Add in handful of chopped spinach.
3. Serve with grated Parmesan or Oregano cheese, and top with a spoonful of basil pesto. [optional].
Serve with a green salad and fresh rolls, biscuits or bread.
This is one of my family’s very favourite meals.
Enjoy!
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Great menu planning Angie!!
Thanks for this recipe. My aunt made this soup at every holiday as a first course. You think being Italian i would know how to make it! I hang my head in shame for not getting the recipe from her before she passed on.
Thanks for sharing! I must make this.
Pamela xo
This looks simply wonderful!!! Your blog is great!
This looks simply wonderful!!! Your blog is great!
This looks delicious! Thanks so much for linking up!