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Thursday, March 3, 2011

Italian Dumpling Soup Is Whats for Lunch & Dinner!

  I just made this soup for lunch and my stomach is feeling happy as I type this.  This was perfect on a cold wet Winter day.  Super easy too, as are most of my recipes.  It is kind of like a creamy version of an Italian Wedding soup mixed with another favorite Chicken and Dumplings.  It is also on the lighter side, being made with lower sodium and fat ingredients.  I hope you will give this recipe a try, it is so easy and so good.  I plan on making a cooking video with this recipe for the Real Women of Philadelphia Season 2 when it starts in April.  This recipe makes a large pot, about 11 cups, so I estimate it will serve about 7 people.  Which is why we will be having it for lunch and dinner today.  Hey when it's this good, no complaints on a repeat.  Here is what you will need :

  • 1 can(s) Pillsbury Grands Jr. Golden Layers Buttermilk Refrigerated Biscuits 12 oz (10 ct)

  • 1 can(s) Progresso Reduced Sodium Chicken & Wild Rice Soup 18.5 oz

  • 32 oz(s) Low Sodium Chicken Broth (I used free range, low fat, organic broth)

  • 21 Fully Cooked Meat Balls (I used turkey meat balls)

  • 10 oz(s) Kraft Philladelphia Cooking Creme  in Italian Cheese & Herb flavor

  • 1/2 teaspoon(s) ground black pepper

  • 14.5 oz(s) can of no salt added cut green beans or mixed vegetables, drained

  • First slice defrosted meatballs into bite size pieces.  Put them in a large pot with your soup, broth, cooking creme, and pepper.  Bring to a boil and stir occasionally.  While that heats up slice your biscuit dough rounds into quarter pieces.  When soup is boiling add biscuit pieces individually.  Stir, cover, and reduce heat to a simmer.  Simmer for 15 to 20 minutes or until biscuits are done.  Stir in your can of veggies, and serve  hot with crackers if you like.  Garnish with chopped parsley (optional).

    1 comment:

    1. A hearty and warm the soul kind of meal! An option for any Sunday night relaxing dinner!


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