Wednesday, November 11, 2015

Soup of the Day... Italian Wedding Soup

Happy Veterans Day!!!! 
My Daddy served on this ship, the USS Randolph in the Navy in the 1950s






Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Italian Wedding Soup (Italian Meatball Soup) 
Found on Pinterest

olive oil for sauteing 

1 cup chopped onions 

4 garlic cloves, chopped 

1 celery rib, halved lengthwise and thinly sliced crosswise 

4 carrots, halved lengthwise and thinly sliced crosswise 

5 1/4 cups reduced-sodium chicken broth (42 fl ounces) (homemade will work too!) 

2 1/2 cups water (can use 1 quart of tomato juice if desired plus 1/2 cups of water) 

20 precooked meatballs - just ground meat, chicken, or turkey with spices (no eggs or breading)

2 (14-ounce) cans small white beans, drained and rinsed or 1/2 lb dried, pre-soaked overnight and boiled for 30 minutes 

1 (5- to 6-ounces) bag baby spinach, coarsely chopped 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper 

In a large frying pan sauté the onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Put the onions and vegetables in a bowl and set aside. In a stainless steel pot or enameled dutch oven add broth/stock,water, salt and pepper. Bring to a boil over medium heat. Leave in pot for 3-5 minutes while you get the jars ready to fill. 

Remove from heat Filling the jars: You will need 6 pint jars. Put your canning funnel on the jar and using a spoon add 1/4 -1/2 cup of beans, a small handful of spinach, 3 meatballs, and some of the onion/veggie mixture to each jar. Fill each jar with the solids about 3/4 of way full. Fill each jar to fill to 1" headspace with broth. Remove air bubbles and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles that would interfere with a good seal for your lids. Add lids to each of the jars and turn to seal just "finger tight". Process pints for 75 minutes and quarts for 90 minutes at 10 lbs of pressure (11 lbs for dial gauge canner). Adjust pressure for altitude. When complete turn off the heat and let pressure return to zero naturally. Wait 10 minutes then remove jars. 

To serve heat through and add finely grated Parmigiano-Reggiano cheese

Tomorrow's Soup of the Day... Kidney Beans and Kale Soup

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