Tuesday morning I was sunning myself in 83 degrees. Tuesday night I was dragging my luggage through the parking lot at O’hare with the wind/rain/ice hitting me at a balmy 33 degrees. Awesome. Why, again, do we live here? We seem to ask ourselves that question yearly and yet we never move. Hmmm.
The past 2 days have been a bit of a system shock. Snowy weather + no food in the house + back to the saltmines = one slightly cranky Courtney. Time to get myself to a better place. Beautiful hydrangeas on sale at Fresh Market? Yes please. Comforting bowl of Italian Wedding Soup? On it.
I’m obsessed with this recipe. It definitely falls in my ‘top 5′ soup category. I find it really fun making teeny tiny little meatballs – they are super cute. And the ‘body’ of the soup comes together very easily so it doesn’t take long before you go from chopping away to sipping comfort. Let’s hope this melts the last of the snow on the ground away….I can see tulip bulbs!
Recipe Adapted from Ina Garten
Ingredients for meatballs:
- 3/4 lbs ground chicken
- 1/2 lbs italian chicken sausage, casings removed
- 2/3 cup fresh bread crumbs
- 1 egg, lightly beaten
- 2 garlic cloves, minced
- 3 TBS milk
- 3 TBS freshly chopped parsley
- 1 cup freshly grated parmesan
- salt & pepper
Directions for meatballs:
Preheat oven to 350 degrees.
Mix above ingredients together with a fork until just combined. Drop by the TBS onto a baking sheet lined with parchment paper and bake for 30 minutes. It should make about 30ish small meatballs.
Ingredients for soup:
- 2 TBS olive oil
- 1 large onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 12 cups good chicken stock
- 3/4 cup good white wine (use the bottle you are sipping on!! Yum)
- 1 cup small pasta (stars, noodles, whatever you prefer)
- 1/3 cup freshly chopped dill
- cooked meatballs from above
- 12 ounces fresh spinach or kale, whatever looks freshest
- salt & pepper, to taste
- more parmesan, for sprinkling on top
Directions for soup:
Heat olive oil in large soup pot over medium heat. Saute onion, carrots, and celery until tender, about 8 minutes. Pour in stock and wine and bring to a boil. Lower heat, add pasta, and cook for 7 minutes. Add in dill and meatballs and simmer for a few minutes. Add in spinach/kale and allow to cook for another minute. Add salt and pepper to taste. Ladle into bowls immediately and top with freshly grated parmesan cheese.
I REFUSE to put on my winter coat again.