Tuesday, September 12, 2006

Dinner at Home


Italian Wedding Soup with Shirataki Noodles
Usually this soup calls for orzo, or Israeli cous cous, but this time I wanted to try it with shirataki noodles. Although the shirataki noodles obviously don't imbue the broth with the starch of the pasta or cous cous, the soup was still hearty enough to be served as the main dish.

soup:
-1 large turnip, diced
-1 large head of escarole, chopped
-2 eggs, lightly beaten
-1/2 cup parmasean
-2 large handfuls fresh basil, chiffonade
-1 onion, diced
-3 cloves garlic, minced
-8 cans chicken broth
-1 lb meatballs (recipe below)

In a large stock pot sautee the onions and garlic over low heat until carmelized. Add the turnips and carmelize a bit. Add the broth and bring to a boil and add the escarole and noodles. When the escarole is soft, drop the meatballs in one by one. Cover and simmer for 10 more minutes. Add the eggs and parmasean like egg drop soup, stirring as it is poured in.

meatballs for soup:
-1/2 cup ricotta
-1/4 cup ground flax seed
-3 cloved garlic, minced
-2 eggs
-salt and pepper to taste
-1 tb oregano
-1 tb dried parsley

Mix all ingredients thoroughly. Roll into balls of 1/2 in diameter and drop into boiling soup.

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