Saturday, November 07, 2009

Too Easy

This one is almost too easy and was a surprisingly huge hit.

Italian Wedding Soup

meatballs (one batch - see below)
1 ½ cartons of chicken stock or equivalent homemade
pasta - small shapes cooked
spinach - optional

Simmer the meatballs in the stock for as long as you have time. I simmered for about ½ hour while I was cleaning up the kitchen and running Maya to choir.

If using spinach - right before serving, add to broth.

Place pasta in bowl and ladle soup over pasta. Top with cheese. Compliment yourself on a quick weeknight supper.

Meatballs - I usually make a triple or quadruple batch of meatballs whenever good ground beef is on sale. Here is the basic recipe.

1 lb ground beef (90/10 is good for flavor)
1 medium minced sweet onion
garlic or garlic powder to taste
spicy seasoned salt (just a couple shakes)
1 egg
½ cup bread crumbs
½ cup grated hard cheese, parmesan, asiago, whatever you have in the fridge

Combine everything and cook over medium heat until no longer pink. I usually add in some white wine if the pan gets too dry.

These freeze extremely well. If you have these in the freezer, your life on weeknights will be so much better! Add your favorite pasta sauce and have spagetti and meatballs, or meatball subs. Or make this soup with pantry items and your family will love you.


Linda said...

I LOVE Italian Wedding Soup...and will definitely be trying this one. Though I think I will use ground chicken or turkey...I think that in the original IWS, they always used chicken meatballs...

Lisa said...

I also love this soup. Thanks for the recipe. You make it sound easy! :)

Fern's mom said...

Linda - I didn't know about the chicken. I personally would up the spices on chicken meatballs - but I think I will give it a try.

Lisa - it's a good go-to pantry meal. My kids love it too.