Back in the South Arm Cooking Club for seniors, Charlene prepared three recipes for the seniors to cook. The usual menu will consists of a main dish, a side dish and a dessert. For the main dish, the seniors will be making Italian Wedding Soup. There are two parts to this soup; the first part is to make the Italian meatballs and the last part is to make the soup which the meatballs will be part of the ingredients. Joyce, Karen and Sydney are the main participants for this recipe but others also help out in rolling the meatballs.

The Italian meatballs have a little spiciness in it. The are made with ground chicken meat and Italian sausage. The parsley adds freshness and fragrance to the meatballs.

This recipe is adapted from Ina Garten and it serves 6.

Ingredients

• 3 tablespoons milk
• 1 egg, lightly beaten
• 2 slices white bread, torn into small pieces, with crusts removed
• 1/2 lb. ground chicken or turkey
• 1/2 lb. Italian sausage, casings removed
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt

Instructions

Preheat the oven to 350F.

Beat milk and egg together in a large bowl, and add the pieces of white bread. Use a fork to press firmly so that the bread absorbs the liquid and mix well to break it up, leaving no big chunks.

Add the ground chicken and Italian sausages and mix well. Gently combine the rest of the ingredients like garlic, parsley, Parmesan and salt.

Wet your hands to roll i-inch balls onto a baking sheet lined with parchment paper. Make sure the meatballs are the same size so that they cook evenly. Bake in a preheat 350F oven for 20 minutes. Set aside. These meatballs are great with spaghetti too.