Monday, March 15, 2010
Sausage Meatball & Gnocci Soup
The start of this soup was a knock off of an Olive Garden soup. Of course, it didn't have sausage in it. What actually happened is that I wanted to make the Olive Garden Soup knock off, but didn't read the recipe before I went to Aldi, so I didn't get all the ingredients right! Oh well. Sometimes accidents happen for a reason. And this, I think, was much better than any Olive Garden soup I could have had (sorry, OG...it's true).
Priano Potato Gnocci
1/2 of 1 lb package Roseland bulk sausage
1/2 of package of Ground Turkey
2 Golden Hen eggs
2 slices of L'Oven Fresh wheat bread
1/2 cup milk
1 Tbs Spice Club onion powder
1 Tbs Spice Club garlic powder
1 Tbs Spice Club Italian Seasoning
2 Tbs Carlini Olive Oil
2 large carrots, peeled and diced
2 large stalks of celery, diced
1/2 medium onion, diced
2 cloves garlic, minced
2 bay leaves
2 Tsp Oregano
1 quart Friendly Farms Half & Half
1 quarter Fit & Active Chicken Broth
In a large stockpot, add olive oil. Place heat to medium. Once the oil is warmed up, add carrots, celery, onion and garlic. Saute until onions are starting to get translucent. Add bay leaves, and oregano. Mix well.
Add Chicken broth and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes until the vegetables are soft.
Prepare the meatballs as follows: In a small bowl add bread, cover with milk and let sit and soak up the milk. In another large bowl, add ground turkey and sausage, two eggs, onion powder, garlic powder and italian seasoning. Once the bread is soaked with the milk, add bread and any leftover milk in the bowl with ground meats and spices. Mix well. Form into 1/2" - 3/4" meatballs.
Drop the meatballs into the simmering broth. Cover and cook another 15 minutes. Add the half & half and mix in well. Uncover. Add in Gnocci and cook until they are soft and cooked through - about 5 minutes.
Serve. And enjoy.
I'll add calculations later! gotta go find my receipts!