Monday, November 05, 2007

Italian Wedding Soup with Quinoa

Usually Italian Wedding Soup is made with orzo or Israeli cous cous, but in this version we used a higher protein grain called quinoa. It is tasty and less carby.

Italian Wedding 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 parmasan
-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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