New Recipe: Wedding Soup Cassarole

This past week was a week full of new recipes, some winners, some loosers, most need some work.  I was really hoping this recipe would have been better but unfortunately I found it to be a bit bland.  I did not however follow the recipe for batum but I felt my changes were for the better or based on what I had on hand.  With some tweeks I may be able to make this more to my liking and my hope would be to remove the canned soup.  I don't want to give up on this recipe because I do love the Wedding Soup recipe I got from my sister in law.  Since this recipe is very simular in ingredients, I'm hoping with some additional spices and tweeks it will be a recipe I can enjoy and can share with my PA relatives. 

Below is the recipe I made, with suggested changes in blue along with the original recipe below that.  Next time for the canned soup I would like to replace it with a roux using chicken baste or maybe a cheese sauce, although I used collards I don't think this changed the taste, spinach would be just as good.  I think making my own meatballs was a good decision however next time I will try them with Romano or Mozzarella like my soup recipe does and try a slice of bread soaked in milk to make them softer and some minced garlic for flavor.  I will add 1/2 C. chopped fresh parsley and some sweet paprika.



 

WEDDING SOUP CASSEROLE
2 C. small pasta shells
4. boneless skinless chicken thighs, cut into bite size pieces
2 T. EVOO, divded
1 medium onion, chopped
1 celery rib, chopped
1 can (10 3/4 oz.) can reduced fat reduced soduim condensed cream of chicken soup
2 C. frozen chopped collards, rinsed to thaw and squeeze dry
1 C. reduced sodium chicken broth
1/2 t. dried thyme
1/2 t. salt
1/8 t. pepper
3/4 C. Parmesan cheese, shredded
Meatballs:
1 lb. lean ground sirloin
1/4 C. Parmesan
1 egg
-Salt, pepper to taste

In a medium pan bring water to a boil.  Add pasta and cook according to package directions.  Drain, rinse and set aside.  In a large bowl, mix ground meat, 1/4 C. parmesian, egg, salt and pepper.  Using a tablespoon scoop make meatballs.  Fry in a large pan over medium heat in a drizzle of oil till browned on all sides.  Remove from pan and place in a 200F oven to keep warm.  To same pan add chopped chicken and a drizzle of EVOO, cook till no longer pink.  Remove to pan in oven.  To the same pan add the onion and celery, saute till onions are soft and translutent.  Add remaining ingredients except for cheese.    Cook 4-6 minutes or until heated through.  Sitr in pasta, heat another 2 minutes.  Top with cheese.

Original recipe: ITALIAN WEDDING SOUP SUPPER
2 C. small pasta shells
1/2 lb. boneless skinless chicken breasts, cut into 3/4 inch cubes
2 T. olive oil, divded
1 medium onion, chopped
1 celery rib, chopped
12 oz. frozen fully cooked Italian meatballs
1 can (10 3/4 oz.) can reducedf fat reduced soduim condensed cream of chieken soup
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 C. reduced sodium chicken broth
2 t. fresh thyme or 1/2 t. dried thyme
1/2 t. salt
1/8 t. pepper
3/4 C. Asiago cheese, shredded