Wednesday, December 14, 2011

Italian Wedding Soup...

This was one of my favorite soups growing up and now it has become somewhat of a staple in our house when the weather starts to cool off.  It's completely comforting & much simpler than it sounds.   The making of the meatballs may seem intimidating, but don't let it scare you off-- it will be well worth it when you sit down with this satisfying soup.  

  • 2 tablespoons olive oil
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 1 - 2 cups carrots (I like more in mine, but if carrots aren't your thing, go with 1 cup ... I have used all types in the soup- last time I used the "carrot chips" and diced them but I have used everything from julienne to whole carrots cut up)
  • 2 stalks celery, diced 
  • 2 boxes of chicken stock
  • 1 small rotisserie chicken, chopped OR 3 chicken breasts, boiled and shredded (I use the rotisserie chicken often because it's EASIER!)
  • 1/2 package frozen chopped spinach (You can use the whole thing if you're a spinach person)
  • 1 cup small pasta
  • salt, to taste
  • pepper, to taste


  • 1/2 pound ground turkey (or your favorite ground meat- ground chicken or pork OR a combination of meats would work well)
  • 1/2 cup grated Parmesan or Pecorino  Romano cheese
  • 1 large egg
  • 2 cloves minced garlic OR garlic powder, whatever you have on hand
  • 1/2 - 2/3 cups of breadcrumbs 
  • 3 tablespoons parsley
  • salt and pepper, to taste


For the Meatballs, place all of the ingredients in a bowl and mix (I like to use my hands).  Add breadcrumbs if you find the mixture to be too wet.  Roll into small balls: about 1/2 inch wide.

For the soup:
  • 1. Place the olive oil in a large pot and add onions, garlic, carrots, and celery.  Cook until the vegetables are softened (about 5-7 minutes)
  • 2.  While vegetables are cooking, prepare the pasta.  I like to cook the pasta in a separate small pan because I have found that if I cook it in the pasta it soaks up too much of the broth.  Cook and drain the pasta to have it ready for step 6.
  • 3.  When the vegetables are softened, add the chicken stock and bring to a boil.
  • 4.  Roll and add the meatballs.
  • 5.  Add the chicken.
  • 6.  Add the pasta.
  • 7.  Add salt and pepper, to taste
  • 8.  Let soup simmer for 1/2 hour to make sure the meatballs cook.  You can pull one out and cut it in half just to be sure.
  • 9.  Last, add the chopped spinach.

*You can garnish with some Parmesan cheese if you are a cheese-lover like me.
Enjoy! :)

Thursday, December 1, 2011


So it's true what the say ... Blogging takes TIME.  I was so into this thing when I started it and now I realize I haven't posted anything in a month!  I'll throw out the excuse that I was busy writing our wedding thank-you cards.  Apparently, I sent my sister two of them, so I guess I may have been a little too into it.  Between those and being away almost every weekend this fall, I haven't had much time!  But, now I'm ready to hop back into the blogging world ... By the way, our thank-you cards came out SO cute if I do say so myself.  I created them on very easy and pretty inexpensive with a coupon.  I'm sure they were more than a non-photo card, but we were so overwhelmed with people's generosity that the idea of paying a little more for a thank-you card was a no-brainer ... Here's a pic! ...

One more cute creative thing I've attempted lately -- The other night Sam had a soccer game and I had been meaning to paint a name sign that I owed somebody.  I found this large flat canvas in my craft closet and decided it was time I painted something for OUR house.  It's been so long since I've sat down to do that.  So here it is-- MERRY CHRISTMAS!!