The Soup With No Name!

Funny how this happened.  I have never speed blogged before, but I wanted it written down so I thought I might as well just do it!  For those of you who do not follow on Facebook, this is how this happened.

I posted a photo of my cup of soup I was having for lunch.  People kindly said it looked good and then, they got ugly.  They started DEMANDING a recipe!  (jk jk jk)  They asked nicely for a recipe and it actually never occured to me anyone would want it.  I never really wrote it down. 

So, since I am typing up this random, completely hurried blog post, I need something in return.  I need a name for this soup!  I love it, and it is so easy, I will make it forever!  So leave a comment below, and tell me what YOU would call this soup!

For BROTH you will need:
5 cups stock  (I do half beef and half chicken but feel free to do all chicken)
1 large carrot or 2 medium
3 ribs of celery
1 onion (sm or med)
Parlsey (dried or fresh for some color and flavor, however much you like!)

In a large pot, add in stock and finely chop all vegetables.  Let simmer covered for 15-20 minutes.

For the MEATBALLS:
1 lb ground turkey or chicken
1/4 cup breadcrumbs  (fresh or dried, seasoned or not)
1/4 cup grated parmesan cheese
1 egg
1 tsp milk
1 tbsp grated onion (yes grated!)
1 tbsp dried Italian seasoning
1 tsp parsley
salt and pepper to taste

Combine ALL ingredients and roll into mini meatballs.  Bite size is best!  Bring broth to a boil and drop them one by one carefully into your soup! After they are all in the soup, cover and let simmer another 10-15 minutes.

PASTA:
I make my pasta seperate these days.  Especially if I have a huge pot of soup, I don't want the pasta to bloat or get mushy.  Gross!   I made ditalini because it is my favorite soup pasta. 

(On a side note, this is another soup that freezes gorgeously.  Freeze just the broth and meatballs, add pasta when serving!)

Enjoy!

Your "fastest typer alive"chefwannabe

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