Meat­balls in soup

The Star Malaysia - Star2 - - TASTE - By GRETCHEN MCKAY

MEAT­BALLS usu­ally go hand-in­hand with spaghetti.

But they can also add a won­der­ful flavour and tex­ture to soups.

Pair them with cheese tortellini and you’ve got an amped-up ver­sion of Ital­ian wed­ding soup.

The orig­i­nal recipe called for beef, but I used ground tur­key to cut down on calo­ries (fewer than 500 a serv­ing).

If your kids com­plain when they see you stir­ring in what looks to be a lot of spinach, not to worry, it will cook down to slim strands.

Don’t for­get to grate a lit­tle Parme­san on top.

This will add just the right amount of salti­ness.

Fi­nally, serve with warm, crusty bread. – Pitts­burgh Post-Gazette/ McClatchy-Tri­bune In­for­ma­tion Ser­vices

Meat­balls can add a won­der­ful flavour and tex­ture to soup. — Pitts­burgh Post-Gazette/MCT

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