Food Storage: Italian Wedding Soup - Better Batter Gluten Free Flour

Food Storage: Italian Wedding Soup

This recipe is a local favorite in our Central Pennsylvania community. Passed from neighbor to neighbor, generation to generation, this soup is a great way to sneak extra superfood greens into the diet. The […]

italian wedding soup 3

This recipe is a local favorite in our Central Pennsylvania community. Passed from neighbor to neighbor, generation to generation, this soup is a great way to sneak extra superfood greens into the diet. The warm flavors and tender texture of this soup will keep you satisfied on cold nights. Each batch of this recipe will serve 4 as a full meal, or 8 as a soup course. This recipe can easily be scaled and frozen ahead of time, and cooked in either a slow cooker or on the stove. You will need to make a batch of Seasoned Flour first

IngredientsRecipex2x4x8
Ground Turkey, pounds1248
Eggs, Beaten24816
Better Batter Gluten Free Seasoned Flour1/4 c1/2 c1 c2 c
Pecorino Romano Cheese2 tbsp1/4 c 1/2 c1 c
Dried Basil1 tsp2 tsp1 tbsp +1 tsp2 tbsp + 2 tsp
Minced Onion3 tbsp1/3 c3/4 c1 1/2 c
Chicken Broth2 1/2 quarts1 gallon + 1 qt2 1/2 gallons5 gallons
Greens (chard, kale, spinach), sliced into ribbons2 c4 c8c16 c
Carrots, peeled and sliced1248
GF PASTA1 c2 c4 c8 c
OR
egg1248
Pecorino Romano Cheese1/2 c1 c2 c4 c

STOVE TOP DIRECTIONS:
Make the meatballs: combine turkey, eggs, Better Batter Seasoned flour, cheese, basil and onion in a mixing bowl, until thoroughly combined. Break off pieces of the mixture and form into 1 inch balls, setting aside on a baking sheet.

Make the broth: Place the chicken broth in a large pot and bring to a simmer. Add the meatballs, greens, and carrots, and simmer until the meatballs and carrots are tender and cooked through – about 10 minutes.

Stir the soup so that a ‘current’ forms in a round direction. Beat the egg with the grated Pecornio Romano Cheese thoroughly to ensure it is smooth and evenly mixed, then pour in a drizzle over the moving soup, so that ribbons of ‘noodle’ form in the soup. If the mixture is too thick to pour, add just enough water to thin it to pourable consistency or alternately you can plaec the mixture like ‘dumplings’ into the soup by spoonfuls. Cook for another minute or until the mixture is hot. Serve immediately.

CROCK POT DIRECTIONS:
You will use cooked gf pasta instead of the egg mixture

Preheat oven to 350 degrees.
Make the meatballs: combine turkey, eggs, Better Batter Seasoned flour, cheese, basil and onion in a mixing bowl, until thoroughly combined. Break off pieces of the mixture and form into 1 inch balls, setting aside on a baking sheet. Place the meatballs in the oven and cook for about 10 minutes or until browned. Remove from oven.

Place all the remaining ingredients except the gluten free pasta, into your slow cooker. Cook on low for 8 hours or on high for 4 hours. Just before serving, turn slow cooker to high heat and add the cooked pasta. When the pasta is warm, the soup is ready to serve.

TO FREEZE:
If you will use cooked gf pasta instead of the egg mixture, place the pasta into a small freezer bag and set aside.

Preheat oven to 350 degrees.
Make the meatballs: combine turkey, eggs, Better Batter Seasoned flour, cheese, basil and onion in a mixing bowl, until thoroughly combined. Break off pieces of the mixture and form into 1 inch balls, setting aside on a baking sheet. Place the meatballs in the oven and cook for about 10 minutes or until browned. Remove from oven.

Place all the remaining ingredients except the gluten free pasta, into a labeled gallon sized freezer bag. Press out all the air, and seal. If you are using pasta instead of the egg mixture, then tape the pasta bag to the soup bag.

Freeze for up to 3 months. TO cook: Thaw overnight and bring the pasta to a simmer on the stove, or cook on low for 8 hours or high for 4 hours in the slow cooker. If using the egg mixture on the stovetop, follow the instructions above for adding the egg mixture. If using the gluten free pasta, add it at the last moment and cook until softened and hot.

 

 

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