Italian Wedding Soup is traditional, delicious, and usually reserved for special occasions.
My husband and I love it so much…and at the same time we are committed to healthier eating
And if you’ve been around me for a minute or so, you know I’ve never met a recipe I couldn’t tweak.
So here’s my version. I came up with it in my head the last time we were seated at our dining room table enjoying the quart of it I had bought for us at…that famous healthy supermarket.
Give it a try.
Tweak it to YOUR liking…iykwim. 😉
Let me know how you like it.
I made this version of it for us tonight for dinner and we both LOVED it
And BONUS…it’s a quick and easy recipe.
Perfect for a chilly day….hey, don’t laugh…. it’s going down to 32 degrees here in Miami on Sunday!
A Mangiare! Healthier Italian Wedding Soup
2—quarts of your chicken flavored broth
2–cups water
1–16 oz pkg of Beyond Meat, thawed
2– 12 oz pkgs frozen cauliflower rice, broken up inside the bags
1 cup cooked Jasmine rice, Optional
1 ½ tsp garlic powder
1 ½ Tbl dried basil
4 Tbl grated Pecorino Romano
1 tsp pink Himalayan salt
Freshly ground black pepper
½ tsp dried thyme
½ tsp poultry seasoning
8-10 oz Baby Spinach, roughly chopped
Pour the broth and water into a large pot, and add salt, pepper, thyme & poultry seasoning. Bring to a boil and add the 2 packages of Cauliflower rice and the Baby Spinach. Stir and turn heat down.
Place the thawed 16 oz of Beyond Meat in a non-stick skillet and add the garlic powder, basil and Romano cheese on top of it.
Saute’ it, breaking it up some with a spatula and turning it over to mix in the spices.
Don’t break it up too small, since you want it some of it to be roughly the size of very small meatballs.
When thoroughly browned, drain it and add it to soup pot. Stir it in.
Bring the soup to a soft boil and let it simmer, covered for 10-12 minutes.
We enjoy it topped with more Romano cheese and fresh black pepper!
A mangiare!! Translation: Let’s eat!!
Let me know how you like it.
Jan XO
I love you
And as always,
I hope you SPARKLE!
Optional: add one cup each finely chopped celery and carrot to the soup.
Another modification… I used chopped escarole,and I also added 1/4 cup of pastina toward the end and this time I used ground turkey instead of Beyond meat. Saute turkey with the veggies, and spices, then add broth, greens, pastina etc.
Bring to a boil, reduce heat, simmer for 30 mins. Then allow to sit, 20+ minutes