The recipe I use is based off of Ina Garten's recipe. I made it her way once or twice, and I just didn't like it as much, but as a true foodie, you always learn your own tastes and flavours come after the first time. So here's my ajusted version of the Barefoot Contessa's version.
P.S. Some things are really not precise, I basically just add handfuls these days.
For the meatballs -
one pack extra lean ground turkey
handful of panko bread crumbs
2 grated garlic cloves
about a tablespoon parsley
salt & pepper
mix together & make small meatballs. mine made about 25 or so. Bake @ 350 for 20-25 minutes.
Until cooked through. When cooked, just set aside.
6 cups of broth. ( I use chicken, you can use veg broth if you like it better.)
2 large carrots, chopped
2 celery stalks, chopped.
large onion, minced.
Soup noodles or small pasta
heat olive oil, & add veggies. cook over medium heat until onions & celery is softened. I add salt as soon as I put the veggies in the oil, it makes less water, and helps to soften onions.
Add the stock, meatballs, dill & pasta. Simmer until pasta is cooked. around 7-10 minutes.
That's your soup! :)
Like I had said before, that I forgot the spinach. You add the spinach at then end, and stir it into the hot broth, until it wilts.
And now for the sandwich...
I just LOVE prosciutto. So after work I decided to get some freshly sliced and make a panini with it for Mark and I to share. Only one problem, the girl who sliced it obviously doesn't know how to slice prosciutto, it was wayyy to thick. like 2mm thick. Needless to say we just used a lot less. Less is always more with this yummy meat.
I took two pieces of fresh whole grain bread. It's homemade, added a light layer of Helmans mayo, some cheese on each side & prosciutto. I grilled it in our George Foreman & it did a good job. Remember that we only had 1 piece each!
So this was supper tonight!!
Until next time,