Moon Rock Soup is my twist on an oldie but goodie. I grew up knowing a version of this recipe as pastina and others might know a similar version called the Italian Wedding Soup. My children have eaten this since they were very young and it has been a tasty, healthy alternative they have really enjoyed.
1 pound ground turkey
1 cup parmesan cheese 1 box star shaped pastina or other small pasta
3 large fresh carrots
10 oz. frozen chopped spinach (thawed)
1 large can chicken broth (48 oz.)
4 eggs
4 chicken bouillon cubes
1 tsp. salt
1 tsp. pepper
Pre-cook the pasta as directed on the package, drain; set aside. Mix the ground turkey and parmesan cheese together thoroughly; set aside. Pour the chicken broth into a pan. Fill the can half full of water and add to the chicken broth.
Make small meatballs with the meat mixture approximately 1 to 1 ½ inches in diameter to form moon rocks for your soup. As you make the moon rock meatballs add them to the chicken broth. After you have added all of the moon rock meatballs, bring the broth to a boil and let them simmer on high in the broth for 30 minutes.
Peel and either shred the Carrots to add to the soup or put them into a food processor. Add the spinach, carrots, bouillon, salt and pepper to the mixture and simmer until the carrots are tender.
Scramble the eggs in a separate bowl and add to the soup. Cook for 10 minutes.
Add the pasta to your colorful galaxy mix, season to taste with additional bouillon, salt and pepper if desired and serve
Did You Know?!?
That some of the moon rocks found by astronauts have been determined to be 3.3 billion years old and that some are even older? Scientists are able to determine their age through a special radioactive age dating technique.
