Sheryl's Florentine Meatball Soup. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse. Heat the olive oil in a pot or Dutch oven over medium-high heat. With just a few basic ingredients, creamy chicken florentine soup is sure to become a new favorite. Basic Recipe for Chicken Florentine Soup.
The basic recipe for chicken florentine soup is very simple.
It's all common ingredients, making it easy to prepare on a whim.
Fast chicken soup base makes this soup easy to throw together any time.
You can cook Sheryl's Florentine Meatball Soup using 8 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Sheryl's Florentine Meatball Soup
- You need 1 of Meat balls.
- Prepare 1 of Prego Florentine pasta sauce.
- Prepare 1 of Ziti pasta.
- It's 1 of Spinach.
- Prepare 1 of Summer squash.
- Prepare 1 of Cilantro.
- You need 1 of Olive oil.
- Prepare 1 of Gourmet lemon rock sea salt.
Recipe creator Ben S. says, "Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method." This meatball soup recipe is different than most: The meatballs are not fried but poached in a tomato chicken broth. Rice is used as a binder to keep the meatballs together and at the same time super fluffy and moist. I always saute vegetables in soup pot first, before adding broth. To make meatballs, combine all meatball ingredients and mix well.
Sheryl's Florentine Meatball Soup instructions
- Brown meat balls in preheated skillet in 2 tbsp of grape seed oil turning frequently for even browning and set aside when done. Slice summer squash and set aside In med saucepan bring 2 cups of water to a boil add tsp grape seed oil and pinch of salt. Add box of ziti or penne pasta and cook until pasta is al dente. Turn down and simmer add pasta sauce meatballs spinach and squash and chopped cilantro 1/2 tsp cover and let simmer until spinach is wilted and squash is soft. Serve hot.
After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Place meatballs on a greased rack in a shallow baking pan. Save half of the meatballs for Italian Stroganoff (recipe also in Recipe Finder) or save for another use. In a large saucepan, heat spaghetti sauce; add the remaining meatballs.