Monthly Archives: February 2012
Typically, Italian Wedding Soup is made up of chicken stock, tiny meatballs, even tinier pasta (pastina) and escarole. It’s fantastic, but like many traditional recipes, could use a little lightening up by reducing fat and adding more veggies. I’ve also amped up the flavor by using my complex “Viva Italia!” seasoning blend, both inside the meatballs and in the broth at serving time.
So, I’ve swapped out the pasta for cannelloni beans, which provide the same weight and starchiness as the pasta, but add protein. The typical beef meatball is transformed with low-fat turkey breast, and I’ve added carrot and fennel bulb to the usual garlic and onion in the meatballs.
Overall, you still get the same warm, wedding-ish feeling from this soup, but now you can feel better about eating it! Who wants to hear the recipe? I DO! Read the rest of this entry