This soup dish is one of my favorites. Since everyone loves the matzoh balls so much, I always make twice as many of them. If you cook the matzo balls in slightly salted water, you might want to let them cool in the water for a while before adding them to the soup. Some claim that the matzoh balls obscure the soup just a little bit.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package penne pasta, dry
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium ripe tomato, chopped, or more to taste
- 1 (8 ounce) package fresh spinach
- salt and ground black pepper to taste
- 6 strips turkey bacon
- ΒΌ cup crumbled Gorgonzola cheese, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
- Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
- Pour tomato mixture into drained pasta and add Gorgonzola cheese.
- You can use Parmesan cheese instead of Gorgonzola.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 217 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |