I have wanted to make Italian Wedding Soup for ages. But the thought of making lots and lots of little meatballs has always kept me away. And then along comes Ellie with her short cut SHOTGUN wedding soup. All the ingredients without the
fanfare meatballs!! SHOTGUN!! Instead we simply browned some ground turkey and made the soup with that. I left some larger chunks of the ground turkey and kind of had meatballs.
The soup was light and filling and quite tasty. The real flavor comes from the cheesy egg mixture which is drizzled into the soup while it is cooking. Ellie calls for Parmesan but the only nice hard cheese I had was Pecorino-Romano. It was perfect. The saltyness of the cheese brought out the flavor of the soup a lot. With the spinach barely wilted in the soup it is also a very healthy soup. It would be great with a hunk of rustic bread.
The recipe is on page 68 of Ellie’s Weeknight Wonders. If you would like to join us on Thursdays just leave a comment on the Eating with Ellie webpage. The recipes we are making are all from Weeknight Wonders and are listed on the page. You can also visit with the other Eaters while you are there and see how they liked this soup. My choice this week, by the way.