Thursday, September 19, 2013

Italian Wedding Soup

Last night’s rain and the recent cold weather inspired me to make soup for dinner last night; that, and watching Ina Garten make Italian Wedding Soup last week. I think I had only ever tried Italian Wedding soup once before and I was six. Clearly, I chose to not care for it because it wasn’t Campbell’s ‘chicken and stars’ soup. Unfortunately, for my six-year-old self, I have to say that last night’s soup has become a new favorite. It was delicious, easy, and extremely healthy. It’s the perfect soup to make a couple of days ahead of time and warm up in the crock-pot. We made these meatballs, but any favorite meatball would be perfectly fine. To make it vegetarian, simply sub out the meatballs for something you like: tomatoes, eggplant, tofu etc. With fall approaching, this soup will definitely be on my mind. 
{Soften a medium, yellow onion, a couple of carrots, and 3 stalks of celery-a traditional mille-poix-in a few tablespoons of extra-virgin olive oil}
{Make the meatballs small enough to fit on your spoon}
{Add a box of chicken stock, 1 cup of dry, white wine, and 6 cups of water to the mille-poix; bring to a boil; Once boiling, add a box of small pasta-Ditalini, Orzo etc.}
{Cook meatballs at 400 degrees for 8-10 minutes or until browned and cooked through}
{Add meatballs once pasta is cooked to Al-Dente}
{Add a few handfuls of baby will reduce down quickly}
{Once  spinach is reduced, turn off the heat and serve immediately; if making soup a day or two before serving, do not add spinach until a few minutes before it is served to prevent wilted, over-cooked spinach}
{Add salt and pepper to taste}
{Serve with bread for dipping and accompany with a glass-or two- of the wine in the broth!}