Part of the beauty of being a grantee through People’s Liberty is the great meeting opportunities it provides.  Kate Zaidan is a young woman in my 8 member class that shares my love for cooking, teaching and connecting people.  She took over her dad’s store, Dean’s Mediterranean Imports in Findlay market and is quite the go-getter.

A true foodie, Kate is hosting a soup swap today at People’s Liberty. The point of the swap is to share stories of where your recipe came from, as well as soup!  Each participant brings 6 quarts of soup to share in addition to the recipe.  Brilliant idea Kate!

I was worried about having to make (and eat) soup when this week’s February weather felt more like May.  But alas, the stars have aligned and we’ve got a cool 40 degree day ahead to chat and enjoy soup! Below is a spoiler- my mom’s famous Italian wedding soup.  Mine is a bit simpler.  You can add more greens as desired.

To read more about Kate’s mission, check out the link: http://www.soapboxmedia.com/devnews/021417-soup-swap-kate-zaidan.aspx

Ingredients

One, 3 # chicken               ¾ cup rice or tiny pasta

½ yellow onion, diced

4 large carrots, peeled & cut into coins

4 stalks celery, chopped

1 clove garlic, minced

10 frozen meatballs, quartered

1 box frozen spinach

8 cups water, 1-2 tsp. salt to taste

Directions

Boil whole chicken. Remove from pot & skim fat from broth. Cut off visible fat from chicken & return meat to the pot.  Add chopped onions, carrots, celery, garlic, & spinach and simmer until vegetables are soft.  Add meatballs & rice and cook for another 10 minutes until rice is cooked.  Serve with shredded Parmesan cheese.

Makes 8 servings.  Per serving: 216 calories, 8 gm fat, 21.5 gm carb, 1.9 gm fiber, 15 gm protein, 35 mg cholesterol, 400 mg sodium

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