Saturday, September 26, 2009
Turkey Meatballs+ Spinach + Bowtie Pasta + Chicken Stock = 1 Perfect Fall Supper!
Whether you choose to make your meatballs from scratch or buy them already made, is really up to you and the time that you have. I made mine, recipe follows, and then tossed some of them into some organic chicken broth with a bag of frozen spinach and some cooked pasta (about 1/2 lb). That's it! What resulted was an incredibly easy, fast and delicious soup!
2 pounds ground turkey (or chicken or chuck)
2 Tbs of Italian Seasonings
2 Tbs garlic powder
1 1/2 cups of seasoned breadcrumbs
2 Tbs water
Salt and pepper to taste
Olive oil to coat lightly the bottom of the pan
In a large mixing bowl place all your ingredients, mix very well all until all ingredients are well blended.
Heat a tablespoon or two of olive oil in a pan, form meatballs about 1 - 2 inches in diameter and place them in the pan leaving enough space to be able to rotate them well. Brown all sides.
When meatballs are sufficiently browned (may take about 5 minutes) remove the meat from the pan and place on to a paper towel lined plate.
Repeat step above as needed.
Meat balls can be kept in the fridge for a few days or placed immediately in the freezer.
I froze half the batch and placed the other in a medium stock pot with the warming chicken broth.
As the broth warms with the meatballs add the spinach, directly from the freezer.
Cook pasta in a separate pan so that the soup does not get too thick and starchy.