LO’s birthday party is this Saturday. Aunty Bibi and I have been planning like crazy even though we are both busy with other things. I’m pretty sure it’s turned into our party and LO is just the excuse to have it and show off how cute she is. She wouldn’t co-operate for any photos this week because you know she’s a baby, but we will try again for the twisted headband picture at some point.
OH and I have been following the budget pretty closely. We have $76.20 left for our monthly food budget, $9.90 left for baby, $5.00 left for gas, $10.00 left for pets and $4.40 for entertainment. So 11 days into Frugal February and we are doing pretty well I like to think.
As I had mentioned in the last post, while taking inventory I was making mental notes for recipes and dishes. I had set aside a carton of chicken broth and decided to make the best soup I have ever made.
So here were my ingredients available;
- No Yolks pasta
- 1 carton of chicken broth – I had low sodium
- Sbinz cheese
- 1 large egg
- Bug shaped veggie pasta
- Ground black pepper
- Garlic salt
- 1 garlic bulb
- Parsley flakes
- Bread crumbs
- Lemon juice
- 3 heads of baby bok choy
- 4 cups of water
- Olive oil
Get a large pot and add 2 tbsps of olive oil and 1 tbsp of lemon juice. Turn the pot on low-medium heat and add 2 tbsps of parsley flakes. Take your garlic bulb, cut the top off and peel most the skin off. I left a little bit on as it will just soften as the soup gets made.
Let the garlic caramelize a little bit while you add 1 cup of bread crumbs (I later added a 1/2 cup more of the crumbs) to a bowl and a 1/2 cup of milk. Let it soak up.
Now to add the whole carton of chicken broth and 4 cups water to the pot.
Stir the broth and turn the stove up to medium-high. It should come to a slow boil as you are doing the next step.
Going back to the bowl of damp crumbs, open the ground turkey and add it to the bowl. Add a large egg, a dash of paprika and a dash of nutmeg and mix the meat with your hands or a spoon.
When the meat is thoroughly mixed, roll them into balls and put them into the now boiling broth and garlic cloves.
I added in Sbinz cheese to add to the flavour of the soup to be (I added about 3 or 4 slices about 1/2 an inch thick).
Take three baby bok choy heads and chop them up.
Add them to the soup and reduce the heat. I added garlic salt, 1 tbsp of black pepper and another tbsp of lemon juice as well.
Now I found these amazingly cute bug pastas but I didn’t want to use them only in the soup as they were small and I wanted the flavour of the No Yolks noodles. Why not both?
Add the noodles, stir briefly and cover the pot for 3 to 5 minutes.
When the soup is done it will look like this.
Aren’t the little bug pastas cute!
I have to say this is definitely the best soup I have ever made. It was so good that my mum said she would pay me to double the batch so she could have more.
It’s an easy recipe that cost me about $10 for 8 servings. Next time I would like to add an onion and maybe a couple large carrots to see if that makes it any better.
Until next week!