Summer Wedding Soup

Today’s much needed rainstorm had us craving soup and because our gardens are producing zucchini the size of small children we decided to create a summer storm version of Italian Wedding Soup. Slurp it up while the rain comes down!

Broth:

10 cups of chicken stock (or your own scrappy stock)

1 Parmesan Rind

Directions:

In a large stock pot, simmer broth and rind on low for 1 hour

Meatballs:

1 lb of ground dark meat turkey

1/4 cup plain breadcrumbs

1/4 cup whole milk

1/4 cup grated parmesan cheese

1 tbsp chopped parsley

1 clove of garlic grated

1/4 tsp fresh grated nutmeg

1 tsp salt

Directions:

Preheat oven to 375. Spray a baking sheet with olive oil and place to the side. In a large bowl mix all ingredients together by hand and roll into nickel sized balls. Place the meatballs in rows on the baking sheet and spray tops with olive oil. Bake for 15 minutes. And place directly into the simmering broth.

Zucchini Frittata

Ingredients:

1 large or 2 medium zucchini grated

1 tbs butter

1 tbs olive oil

1 clove of grated garlic

10 eggs (beaten)

1/8 tsp baking powder

1/4 grated parmesan

Directions:

Spray a baking dish with olive oi and place in preheated oven. In a frying pan heat oil and butter over medium heat. Add grated garlic and zucchini. Allow to cook down for 20 minutes and drain any remaining liquid from the pan. In a bowl whisk together eggs, baking powder and parmesan. Fold in zucchini mixture. Remove baking dish from the oven and pour in mixture. Bake at 375 for 40 minutes. Remove from the oven and flip onto cutting board. Allow to cool slightly and cut into 1 inch cubes.

To Assemble Soup:

In a serving bowl add one small scoop of cooked pasta (we like orzo or broken spaghetti) top with a sprinkle of parmesan cheese. Add cubes of zucchini frittata and ladle over hot broth with meatballs. Top with a sprinkle of chopped parsley