Oh, South Carolina. It's October 27th, and it was 80 degrees today. EIGHTY. This is so wrong on so many levels. It should be 60 degrees right now, TOPS. This 80-degree nonsense should have ended in August. But I digress.
Regardless of whether the weather is doing what I want it to, it really is soup weather. It's so easy to make healthy tweaks so that you're getting a better balanced meal, but it's warm so it's really filling and satisfying.
I found this recipe in Southern Living, and we made it last Friday night. It was a huge success. We agreed it needed less celery than called for, and it needed some herbs added. It was spicy, all right, but it didn't have a great depth of flavor. I say throw a little dried basil and thyme in there, and you'll be good to go.
It made a lot, so we had some for lunch the next day, and we probably STILL have a few meals left over. I may throw some of it in the freezer to heat up on a busy weeknight. I'll never stop searching for soups to make...so tell me, what's your favorite? If I decide to make it, I'll give you a shout-out here on the blog!
Italian Turkey Meatball Soup
1 14-ounce package frozen turkey meatballs
4 tablespoons olive oil
1 1/2 cups chopped onion
1 1/4 cups chopped carrots
3/4 cup sliced celery
6 large garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon red pepper flakes
1 28-ounce can whole plum tomatoes, drained and crushed
1 15-ounce can cannellini beans, drained and rinsed
7 cups unsalted chicken stock
1 6-ounce package baby spinach
Sauté meatballs in 2 tablespoons hot oil in a large Dutch oven over medium-high heat, about 6 minutes, or until browned. Remove meatballs.
Add remaining oil and reduce heat to medium. Sauté onions, carrots, and celery for 5 minutes or until slightly browned.
Stir in garlic, salt and red pepper and sauté one minute.
Stir in tomatoes, beans, chicken stock and meatballs; bring to simmer over medium heat.
Cover and simmer for 20-25 minutes.
Remove from heat and stir in spinach.
Eat and enjoy!
Recipe adapted from Southern Living.
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