Country Cooking Month: Italian Wedding Soup

Today’s Country Cooking Month is a companion recipe to the earlier post this month for old-fashioned meatloaf.

20170622_205027Italian Wedding Soup

serves 6

  • 2 14-ounce cans low-sodium chicken or vegetable broth
  • 2 cups water
  • 1 16-ounce package frozen Italian mixed vegetables
  • 1 teaspoon Italian seasoning
  • 1 reserved cooked meatloaf, cut into 1/2-inch chunks
  • 1/3 cup chopped parsley
  • 1/4 cup grated Parmesan cheese
  1. Bring the broth and water to a boil in a large saucepan.
  2. Add the vegetables and seasoning and return to a boil. Simmer, stirring occasionally, until the vegetables are cooked through (about 5 minutes).
  3. Add the meatloaf chunks and parsley and cook until heated through (abut 2 minutes).
  4. Serve topped with Parmesan cheese.

Honestly, this was not on the same level as the meatloaf. The next time I make it, I’ll probably saute a clove of minced garlic before adding the broth and water and add some chopped, fresh parsley at the end.



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