Excuse the lame food photography. I'm working on it...
So far this week, I’ve tried two new recipes: 101 Cookbook’s Broccoli- Cheddar Soup and Cooking Light’s Cumin Pork Tenderloin with Dried Apricot Chutney. The soup was a total bust (and looked nothing like the picture on the blog although I followed the recipe exactly). I rarely make anything that I consider pretty much inedible, but this was close. B took one bite (if you can call it that). W ate about 3 bites, under duress. I ate about half my bowl , hoping with each bite that it might get better.
The pork with apricot chutney, on the other hand, was very good. Neither kid liked the chutney, but since we also had sweet potatoes and green beans, I let them slide. I was out of ground cumin, so ground up cumin seeds to make the rub. It was a great combination with the sweet chutney. If I had a regular rotation, I would add the pork to it. The only change we would make would be to grill the pork. We are used to searing our pork on the grill and prefer that texture to pork cooked in the oven.
Tonight I made a soup I’ve been making for years, but subbed in turkey meatballs for beef and pork. Great soup for a cool, rainy night – everyone enjoyed it.
Italian Wedding Soup
- 1 pound ground turkey, 15% fat
- 1/4 cup plain dried bread crumbs
- 2 tablespoons whole milk
- 2 large eggs, lightly beaten
- 1/4 cup grated parmesan and asiago cheeses
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
For the soup:
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup ham, diced
- 1 tablespoon garlic, minced
- 6 cups good-quality chicken broth
- 2 tablespoons fresh oregano, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 parmigiano reggiano rind (optional)
- 1 can white beans, drained and rinsed
- 2 cups fresh spinach, chopped
- 1/2 cup fresh parsley, chopped
- 2 eggs, beaten
- 1/2 cup parmesan, grated
- Salt and pepper to taste
- Gently combine the ground turkey with the bread crumbs, milk, eggs, cheese, salt and pepper.
- Roll the mixture into 30 marble-sized meatballs.
- Warm the olive oil in a large dutch oven. Add the onion, celery and carrot. Cook the vegetables until they begin to soften but not brown. Add the ham and garlic and cook 1-2 minutes more.
- Pour in the broth and season with the oregano, red pepper flakes and bay leaf. Bring to a simmer, add the parmigiano reggiano rind, turn the heat down and cook for about 20 minutes.
- Drop the meatballs into the broth and cook until they float to the top
- Stir in the white beans, spinach and parsley. Simmer for another 2 minutes.
- Remove the soup from the heat and stir in the eggs and grated parmesan. Taste and add salt and pepper as needed.
Yield: 6 servings
Prep time: 45 minutesCook time: 30 minutes