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

Italian 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.

Enjoy!

Debra