The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

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    Cooking Corner

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    30 Minute Italian Wedding Soup

    Per cup (no meatballs): 52 calories, 1g of fat, 9g of carbs, 2g of protein

    Each Meatball: 15 calories, 0.5g of fat, 1g of carbs, 2g of protein

    Makes 9 servings

    Ingredients:

    1/2 Tbsp olive oil

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    1/2 cup finely chopped carrots

    1/2 cup finely chopped onion

    1 cup finely chopped celery

    2 Tbsp finely chopped garlic

    4 cups (1 bunch) escarole

    1/4 cup dried pearl barley

    2 Tbsp parmesan

    1/2 Tbsp oregano

    1 tsp each rosemary and thyme

     

    For the Meatballs:

    1/2 pound 94 percent lean ground turkey

    2 Tbsp parmesan

    2 Tbsp Italian breadcrumbs

    1 Tbsp minced onion

    2 cloves minced garlic

    1 egg white

    1 Tbsp chopped fresh basil

     

    Directions

    1. Over medium heat, cook olive oil, carrots, onion, celery and garlic for five minutes until soft.

    2. While vegetables are cooking, heat oven to 350 F. Mix together all meatball ingredients and roll into 30 mini meatballs. Bake 10-15 minutes until fully cooked.

    3. Once vegetables are soft add 10-12 cups of water, escarole and spices. Let cook for 20 minutes then add barley and meatballs.

    4. Finish cooking for five more minutes, stir in parmesan and enjoy!

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