Yummy

For dinner last night I made Rachey Ray's Italian Egg Drop Soup with Meatballs from her November magazine. It was really quite tasty and pretty simple to make as well. The perfect thing for a cold, winter night.

Photo Courtesy of RacheyRayMag.com

I made the meatball portion when I got home from work. Then Jeff started cooking while I was at the gym and when I got home, we finished the meal together.

In case you would like to try it-the recipe is below. I used regular spinach instead of escarole because of course I can't find exotic ingredients at Kroger in Richmond.

Italian Egg Drop Soup with Meatballs

FOUR TO SIX SERVINGS

Prep Time: 20 min Cook Time: 20 min

1 pound ground turkey, preferably thighs
1 cup seasoned Italian bread crumbs
6 large eggs
1/2 cup parmesan cheese, plus more for serving
Salt and pepper
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
6 cups chicken broth
1 head escarole, coarsely chopped
1 lemon, cut into wedges

1. In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.

3. In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.