Soup is in the Air! Tasty Tuesday | #Recipe Swap

I couldn’t resist! After the crazy storms we had Saturday we awoke to Fall temperatures. What does that mean? I can make soup! I love soup because there are tons of different kinds and it makes a ton so you know you are covered for at least a couple nights worth of dinners or lunches. Nothing like having soup belly. Makes you feel warm and fuzzy all over right? Now that the cooler temperatures are here…to stay I hope…I will make soup at least once a week.

I referred to my September issue of Real Simple magazine to try a new soup recipe…with my twist of course. Do you like to make soup? If so, what is your favorite kind to make?

lemony meatball and spinach soup

Ingredients: {for the meatballs}

1. 2 slices white sandwich bread, torn into large pieces
2. 1/2 medium onion, cut into wedges
3. 1/2 cup fresh flat-leaf parsley leaves
4. 2 cloves of garlic, peeled
5. 2 tablespoons of whole milk
6. 1 teaspoon of Worcestershire sauce
7. 1 pound ground turkey or beef
8. 1 large egg
9. salt and pepper

Method:

• Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.
• Add the turkey or beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 20 meatballs {about 2 tbsp each}.
• Place the meatballs on foil-lined broilerproof baking sheet and broil, turning once until cooked through, 8 to 10 minutes.

Ingredients: {for the soup}

1. {1} 14.5 ounce can cannellini beans rinsed
2. 6 cups of chicken broth
3. 2 thinly sliced cloves garlic
4. 1 bag of baby spinach
5. 1 lemon
6. salt and pepper

Method:

• In a large pot; bring the chicken broth, cannellini beans, garlic and meatballs to a boil. Stir in the spinach, reduce heat, and simmer until tender 8 to 10 minutes. Add 1 tablespoon lemon juice and season with salt and pepper.

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