In article >,
Christine Dabney > wrote:
>On Wed, 10 Feb 2010 18:56:06 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
>>One of my favorite winter soups is a hybrid between minestrone and
>>Italian wedding soup. It tends to get the Musgovian veg, but chicken
>>broth, meatballs, and greens feature prominently.
>
>Oh, that sounds really good to me right now....
>I will have to dig out my recipe for Italian Wedding Soup now...
At the risk of losing my RFC street cred (LOLOL), my meatball soup could
have been included in the Trader Joe's cookbook. It can be scaled up to
feed a group of people quite easily.
I have to check and see if they still sell the Chard of Many Colors in a
bag. Last time I looked I couldn't find it, so I cut a head of chard and
a head of escarole into thin ribbons (stems and all) and then chopped the
ribbons down some for easy eating.
Good chicken broth
Small meatballs (I use Trader Joe's Party-Sized)
Chopped chard, escarole, spinach, what have you
Cooked cannelini or other white beans
Sliced or roughly-chopped carrots
Simmer it all together for about 20 minutes (carrots tender, meatballs
warmed through, greens cooked down).
For a single batch I'd probably use 2 quarts broth, one small can
cannelini (that's 1.5 cups if you cook yours from dry), one of the bags of
meatballs, at least one head greens, and 4-5 regular carrots.
I'm going to be 'sperimenting with gluten-free meatballs; usually when I
scale this recipe up, it's for a church feed, and several people in the
congregation are GF so I like to be able to tell them "you can eat
that!!". The TJ's party size are, in the meantime, a staple in my freezer.
Charlotte
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