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Wedding Soup Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 12 24 36 48 60 72
Ingredients
Chicken broth 96 oz. 192 oz. 288 oz. 384 oz. 480 oz. 576 oz.
Shredded carrots* 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Celery stalks, sliced 3 6 9 12 15 18
Ground turkey 2 lbs. 4 lbs. 6 lbs. 8 lbs. 10 lbs. 12 lbs.
Eggs 2 4 6 8 10 12
White bread 1 slice 2 slices 3 slices 4 slices 5 slices 6 slices
Milk 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Grated Romano cheese 1/4 C. 1/2 C. 3/4 C. 1 C. 1-1/4 C. 1-1/2 C.
Dried basil 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Dried parsley 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2. t. 2 T.
Acini de pepe 8 oz. 16 oz. 24 oz. 32 oz. 40 oz. 48 oz.

Assembly Directions:
In a 5 qt. slow cooker, add chicken broth, shredded carrots, and celery. Stir. In a large bowl, mix eggs, white bread, milk, Romano, basil, parsley, salt and pepper together to make a uniform mixture. Add ground turkey and mix just until combined. Form into small meatballs (1" or less) and place into slow cooker carefully so they don't lump together. Place lid on slow cooker and cook on low for 8-10 hours or on high 3-4 hours. Remove lid and add acini de pepe (if you can't find that, orzo or other small, rice size pasta may be substituted) and cook on high for 20 more minutes.

Freezing Directions:
Place soup in a freezer bag or freezer container. Seal, label and freeze.

Serving Directions:
Thaw and reheat on stove.

Comments:
* 1 medium carrot = 1/2 C. shredded

Nutritional Info:
Per Serving: 257 Calories; 9g Fat (33.8% calories from fat); 22g Protein; 19g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 859mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.



From the Monthly Newsletter (Sunday, March 01, 2009)
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