Cheryl's Italian Wedding Soup

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Cheryl's Italian Wedding Soup

Cheryl's Italian Wedding Soup. Enjoy this recipe on a cold and snowy evening!

Cheryl's Italian Wedding Soup

Rated 5.0 stars by 1 users

Category

Dinner

Servings

4

Prep Time

20 minutes

Cook Time

70 minutes

The perfect soup to warm up with on a cold winter's night.

Author:

Marguerite Jodry

Image of Cheryl's Italian Wedding Soup

Ingredients

Leftover turkey carcass, picked free of meat
3-4 cups leftover turkey
2 tablespoons olive oil
1 yellow onion, finely diced
1 bay leaf
1 small carrot, shredded
8 ounces couscous, cooked
1 cup fresh basil, roughly chopped
salt and pepper to taste
1 cup grated parmigiano reggiano

Directions

Place the turkey carcass in a large stockpot (minimum 10 quarts). Cover with 8 cups of water and bring to a boil. Reduce heat to a simmer and cook for one hour. Strain broth through a fine mesh strainer and discard the solids. Reserve the broth.
In a medium dutch oven, saute the onion until caramelized. Add the reserved broth, bay leaf, and meatballs. Return to a boil, reduce heat and simmer for 30 minutes.
Add the carrots and pasta and simmer for another 10 minutes. Five minutes before serving, add the basil and salt and pepper to taste. Ladle into soup bowls and garnish with 1/4 cup Parmigiano Reggiano cheese.

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Tags: Soup

Nov 25, 2023
Marguerite Jodry

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