Italian Wedding soup

We have had some crazy weather here in NH of late. We had 3 huge snow storms one week and the next week we get up into the high 60’s and some places into the 70’s for a whole week. We went from 3 feet of snow to just a dusting. I really don’t think winter is over yet, I am sure we will have at least one more snowstorm. We are just not that lucky.  We did have 4 days in a row of record breaking warmth and on day 5 we paid for it. It’s super windy aka power outage windy and very cold. We still have power but you just never know.  img_4974
I don’t always have a lot of spare time on the weekends. I am either running errands or hanging out with friends but I had a long weekend last weekend and not a lot of plans so I spent a lot of time in the kitchen. I made 2 different kinds of meatballs, one for italian wedding soup and the other just to have in the freezer so we could just drop in a sauce for spaghetti or have yummy meatball grinders. I also took the leftover pasta from this soup and made macaroni and cheese.  The next day I made chocolate chip cookies, the one I blogged about and are a little obsessed over of late; along with banana nut bread; I had 3 overripe bananas and oatmeal cream sandwich cookies, I lovingly dubbed big debbies. They taste just like the little debbies that I will admit I used to buy once in awhile.

img_4964
Italian Wedding Soup


Meatballs
1 egg
¾ cup grated Parmigiana Reggiano cheese
½ dried breadcrumbs
1 small onion diced and sauted
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 pounds ground beef

Broth
2 quarts chicken broth
⅓ cup spinach, frozen or fresh
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper

Combine the first 7 ingredients in a medium bowl and add the ground beef, mix till combined, try not to overmix/work the beef.  Shape into 1 inch balls, no bigger.  Mine I felt could have been even smaller so they would have been a better small bite versus having to slice them in half.
img_4966img_4967img_4968
Cook your pasta separately and add it at the very end along with the meatballs. You can use the same pot if you want to save some clean up. Cook the pasta first and set aside.
img_4969img_4970


In a dutch oven or similar pan cook the meatballs over medium heat till cooked. No need to brown them like I did unless you want to. It does change the taste of the soup and a little more depth but entirely your choice!

In the same pan, drain the fat and add the garlic; cook for 1 minute, then add the broth, spinach, onion powder, parsley simmer uncovered for 5 minutes or so.  Add the meatball and pasta heat through and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s