Italian Wedding Soup

Ingredients

This is a fantastic general-purpose and special occasion soup.  If you are in a hurry, simply brown the meat, but if you have time to make mini meatballs, then the soup is more fun to eat and just a bit more fancy.  For even more fun, buy or make a hearty thick-crusted round loaf or bread (or buns) and after slicing the top off pumpkin-style, tear out the soft innards (use for croutons or bread crumbs) and re-purpose as a rustic and edible bread bowl(s)

• 1 lb. lean ground beef, chicken or turkey
• 1 medium onion, diced super fine (children generally don't like large bits of onion)
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1-28 ounce can stewed tomatoes, with juice, mashed to fine pulp
• 4 cups vegetable, chicken or beef broth - or half-and half with water.
• 1 small can tomato paste or, 1 regular can tomato soup
• 4 carrots, diced
• 2 stalks celery, diced
• 1 bay leaf (optional)
• 1 tablespoon DM Italian Seasoning or other Italian seasoning.
• few grinds pepper or  DM Peppercorn Medley with Smoked Salt, to taste
• 1-14 oz can cooked lentils (any color), rinsed and drained

Methodology

In a large saucepan or kettle with lid, brown the meat in olive oil with onions and garlic, or make tiny 3/4" meatballs.  Drain meat fat. Add remaining ingredients and simmer on very low heat for as little as 20 minutes, but 60 minutes preferred.

This recipe is a good slow-cooker option and also freezes well. Children and adults of all ages love this soup. The recipe can be altered for Sloppy Joe's by simply reducing the amount of broth and draining all liquid from the canned tomatoes.

Submitted by:

Maddy