Friday, September 5, 2008

Italian Egg Drop Soup with Meatballs

Yuuuuummmmmm. I made this tonight from a recipe by Rachael Ray, although I changed it up a bit. It was so so so good! And very quick and easy which is an added bonus! :) I will post it the way I made it but here's a link to her original recipe as well: http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/italian-egg-drop-soup-with-meatballs/article.html

Italian Egg Drop Soup with Meatballs
meatballs:
3/4 lb ground turkey
1/2 cup Italian seasoned bread crumbs (I actually crushed up some croutons!)
1 egg
1/3 cup shredded Asiago cheese
1/2 tsp dried parsley
salt & pepper
olive oil
Soup:
2 Tbsp olive oil
1/2 onion, chopped
6 cups chicken broth (I had to sub bouillon cubes as I was out of broth)
2 or 3 handfuls roughly chopped baby spinach
3 eggs
1/2 cup shredded Asiago cheese

Gently mix ground turkey, bread crumbs, egg, cheese, parsley and salt & pepper. Form into 3/4" meatballs. Heat a Tbsp. olive oil over med-high heat and lightly brown meatballs.
Meanwhile, heat 2 Tbsp olive oil over medium heat; add onions and saute until soft and slightly brown, about 8 minutes. Add chicken broth, increase heat to high and bring to a boil. Add meatballs, let come to a boil again. Reduce heat and let simmer until meatballs are cooked through, about 10 minutes. Add spinach. Beat 3 eggs with 2 Tbsp water and salt & pepper. Slowly drizzle eggs into simmering soup, pushing aside meatballs and spinach. Add cheese and serve.

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