Whether you refer to it as borscht, bisque, consommé, or bouillabaisse, a big steaming bowl of soup is sure to add warmth and nutrients to your day. Aside from being simple and affordable to prepare, soup is good for you and an easy way to get your daily servings of protein and veggies.
As the manager of Elroy's Deli Market in Fremont, Ohio, Donaldson has recently added soup to the deli’s menu. “We serve Italian Wedding Soup every day; it’s a classic,” said Donaldson. “I make a two gallon pot each morning, and it’s usually gone. The cheese rind really makes the soup, adding that silky texture.”
For more of Donaldson's soup recipes, check out the January 9 issue of the Sylvania AdVantage at http://bit.ly/2FJvwwi
Italian Wedding Soup
1 stick butter
3 cloves garlic, minced
3 stalks celery, diced
3 carrots, trimmed and diced
6 cups chicken stock
2 cups tiny meatballs
1 cup acini di pepe
1 package fresh spinach
Rind of Parmigiano-Reggiano
In a large pot, melt the butter and sauté the vegetables until softened.
Add the chicken stock and the meatballs. Bring to a boil and then reduce to medium.
Add the acini di pepe and the cheese rind and allow to simmer 20-25 minutes. Add the fresh spinach and cook for 10 minutes.