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.
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| {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} |
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| {Make the meatballs small enough to fit on your spoon} |
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| {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.} |
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| {Cook meatballs at 400 degrees for 8-10 minutes or until browned and cooked through} |
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| {Add meatballs once pasta is cooked to Al-Dente} |
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| {Add a few handfuls of baby spinach..it will reduce down quickly} |
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| {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} |
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| {Add salt and pepper to taste} |
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| {Serve with bread for dipping and accompany with a glass-or two- of the wine in the broth!} |
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