So like everyone else, we drafted our grocery list and headed to the store to stock up for a few days of comfort food. Blustery winter weekends are the makings of togetherness, fireplaces, and simmering soup, and I can’t think of another way I’d rather spend it.
- 2 slices multi grain gluten free bread, pulsed in to fresh bread crumbs
- ¾ lb ground turkey breast
- ½ lb Italian Turkey Sausage, casings removed (about 2 sausages)
- 2 cloves minced garlic
- 3 Tbsp chopped fresh parsley
- ¼ cup freshly grated Parmesan Reggiano cheese (either with a microplane or food processor)
- ¼ cup grated Parmesan cheese
- 3 Tbsp milk
- 1 egg, slightly beaten
- 1 tsp grill seasoning
- ½ tsp fresh black pepper
- ¼ tsp fennel seed (measure carefully – it’s strong)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Combine all ingredients together in a bowl and mix together with a fork, gently…don’t over-mix. Drop with a medium sized scoop onto the prepared baking sheet, about 1” balls (you should have about 35-40 balls) and bake for 30 minutes until fully cooked and lightly browned. Set aside.
- 2 Tbsp olive oil
- 1 tbsp butter
- 1 large Vidalia onion, chopped
- 3 carrots, diced
- 2 stalks celery, diced with greens
- 1 tsp fine sea salt
- ½ tsp fresh ground black pepper
- 1 tsp Urban Accents Roma seasoning (or your fav. GF Italian seasoning)
- 1 cup dry white wine
- 80 ounces organic gluten free chicken broth (1-48 oz and 1-32 oz container) or 10 cups
- 1 cup brown rice penne pasta (Trader Joe’s are good or Tinkyada)
- ½ tsp dried dill weed
- 2 Tbsp grated Parmesan cheese
- 1-2 Tbsp tomato paste to taste
- 6 ounces baby spinach, washed and trimmed of stems, roughly chopped (not small)
In a large heavy soup pot, heat the olive oil and butter and sauté the onions, celery, and carrots. As they begin to tender, add the sea salt, pepper, and Roma seasoning and continue to sauté for 1-2 minutes. Add the wine and allow to simmer for 2-3 minutes before adding the chicken broth. Continue to simmer on med-low.
Add the spinach and stir into soup, cook for 1 minute. Ladle into bowls and top with fresh grated parmesan cheese and crack black pepper.