Bone broth is one of the most soothing and nutritious foods there is. It has been used for generations to help soothe and comfort when you’re feeling under the weather. Sadie’s Kitchen makes 100% natural bone broth, which contain zero salt, sugar, wheat, dairy or gluten and can be enjoyed simply on their own as a comforting hot drink, added as stock to meals or used as a cooking liquid for rice, grains and pulses. All their broths are paleo too and jam-packed with naturally occuring protein, to help keep your health and fitness goals on track.
This delicious Italian wedding soup is just one of the recipes which uses Sadie’s Bone Broth as a main ingredient.
You will need:
3/4 lb ground chicken
1/2 b sausage, casings removed
200g fresh white bread crumbs
2 tsp garlic, minced
3 tbsp fresh parsley leaves, chopped
60g Pecorino Romano, freshly grated
60g Parmesan, freshly grated plus extra for serving
3 tbsp milk
1 extra-large egg, lightly beaten
Sea salt and freshly ground black pepper
For the soup:
2 tbsp good olive oil
100g yellow onion, minced
3 carrots, cut into 1/4 inch pieces
2 celery stalk, cut into 1/4 inch pieces
3 packs Sadie’s
250ml dry white wine
100g small pasta such as tubetini or macaroni
40g fresh dill, minced
12 oz baby spinach, washed and trimmed
- Preheat the oven to 180c.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
- With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
- Add the bone broth and wine and bring to a boil.
- Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
- Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
- Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
- Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Taken from Sadie’s Kitchen. For more information visit sadieskitchen.ie