INGREDIENTS
2 CARROTS (BIG CHOPS)
2 CELERY STALKS (BIG CHOPS)
1 ONION (BIG CHOPS)
2 GARLIC CLOVES (WHOLE)
1 ZUCHINI (BIG CHOPS)
1 CUP SPINACH (CHOPPED)
1 CHICKEN BOUILLON CUBE OR 1 CUP OF LOW SODIUM CHICKEN STOCK
DIRECTIONS
*MY MEATBALL RECIPE IS ON MY WEBSITE
FOR THE PUREE SOUP:
IN A LARGE POT, FILL IT WITH WATER (3/4 FULL), ADD ALL YOUR VEGETABLES ALONG WITH THE CHICKEN STOCK, GARLIC AND ONION
SEASON WITH SALT AND PEPPER AND BRING TO A BOIL
COVER AND SIMMER FOR ABOUT 45 MINUTES
TURN OFF HEAT AND LET COOL AND WITH AN EMERSION BLENDER, PUREE UNTIL SMOOTH
ON MEDIUM HEAT, SIMMER THE SOUP ADDING THE FRIED MEATBALLS TO IT AND COOK FOR AN ADDITIONAL 30 MINUTES.
*YOU CAN EAT IT AS IS OR ADD SMALL TINY PASTINA NOODLES TO IT AS WELL TO MAKE IT MORE SUBSTANTIAL
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