Hi Housewives!

Today’s recipe is for a summer soup.  Just the thought of soup during the summer makes some of you cringe, I know, but there are always those dreary, rainy days that make it a good day for soup.  This is a primarily green soup and incorporates lots of veggies.  I made this with little meatballs and eggs for protein but you can omit either of the 2 if you prefer.

• green onion
• 1 zucchini
• 2 cups of fava beans
• 1 bag of English peas
• 1 rib of celery
• 1 cup of shredded carrots
• 2 eggs
• 2 cans of chicken broth
• 2 cans of vegetable broth
• water
• turkey meatballs
• ditalini pasta
• Salt and pepper to taste

Prepare your turkey meatballs how you usually do and start frying them in a big pot.  When almost cooked through start adding your veggies – zucchini, carrots, green onion, English peas, Fava beans, celery.  Cook for a few minutes and when veggies are softened add your chicken and veggie broth.  I usually add about 4 cups of water as well.  Let cook on low for at least an hour.

About 10-15 minutes before done add the egg to soup.  Break 1 egg at a time into a small bowl and then gently slide into the soup and let it cook.  This is a great source of protein and adds a nice, different twist to your soup.  Don’t knock it until you try it! LOL

Boil water for your pasta and cook that until al dente.  I never add my pasta in my soup because it continues to cook your pasta and then you end up with a mushy mess.  Just scoop a cup of pasta in your soup bowl and then add the soup to it when you are ready to it.  Plus, if you have leftovers the pasta then soaks up all the broth.  So store pasta in a separate container to avoid that.

Enjoy!

RHC