Monday, 29 June 2015


Total 57 propoints
Serves 6  (10 propoints per serve)

1 tbsp extra-virgin olive oil (5pp)
2 carrots, peeled and chopped (0pp)
2 celery stalks, chopped (0pp)
1 medium onion, chopped(0pp)
2 bay leaves, fresh or dried (0pp)
Salt and freshly ground black pepper (0pp)
570g pork/veal or beef mince (22pp)
1 egg, beaten (2pp)
2 cloves garlic, minced (0pp)
40g grated parmesan cheese (5pp)
70g fresh bread crumbs (4pp)
6 cups salt reduced chicken stock (2pp)
2 cups water (0pp) 
200g dried small pasta shells (17pp)
50g baby spinach leaves (0pp)
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook vegetables for 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt and pepper.
Uncover your soup pot and add stock and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup for 10 minutes. When pasta is tender, stir in spinach. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.

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