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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
Marguerite Jodry
4
20 minutes
70 minutes
Italian
Dinner
The perfect soup to warm up with on a cold winter's night.
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.
