Confession: I've never been much for Italian Wedding Soup. Meatballs in soup... are weird to me. Right?? Just me? Well, the other night it was a million degrees below zero, which meant I was more than happy to stay in my cozy home and scrounge for what in the world we were going to eat for dinner, based on the odd assortment of things in our fridge. Turkey burger, a few veggies, eggs, a ton of condiments... half of a sad lemon. Ahhhh! Italian Wedding Soup! Sans-dairy and grains (and sad lemons), of course. It was something new I'd never made before, and felt like a fun challenge. And I'm soooo glad I tried it out. You guys, this soup is yummazing. Enjoy.
YIELD 4-6 servings
INGREDIENTS
For Meatballs
1 pound ground turkey
1 egg, whisked
1/4 onion, diced and sautéed
2 teaspoons minced garlic
1 teaspoon salt
2 teaspoons dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
Shredded parmesan (...or mozzarella, as pictured above because that's what I had in the fridge ;))
For Broth
6 cups low-sodium chicken stock
2 teaspoons ghee (I add ghee for flavor and richness, but if you're strictly non-dairy, coconut oil can be added or the oil can be omitted entirely)
2 celery stalks, chopped
1/4 onion, chopped
2 small bunches of bok choy (about 1/2 pound), chopped into bite-size-ish pieces (separate white stalk pieces from leaves)
Salt and pepper to taste
Pinch of cayenne (optional)
INSTRUCTIONS
1. In a large pot combine chicken stock, salt, pepper, cayenne and ghee - heat on medium until it reaches a gentle boil
2. While broth is heating up, dice and sauté onions
3. While keeping an eye on the onions, thoroughly combine rest of ingredients for meatballs - mix in sautéd onions when they're ready
4. When broth reaches a boil, use a teaspoon to scoop meatballs and drop into the broth
5. When they're all in the pot, add in the celery, onions, and chopped white stalks of bok choy
6. Next stir the soup as you drizzle the whisked eggs into the moving broth. That's what creates strands of egg, instead of clumps (also it's fun).
7. As soon as the veggies begin to get tender, add in the bok choy leaves and allow to cook a few more minutes
8. This is great served with B&B Cashew Flatbread and some shredded cheese on top, if you eat dairy