Italian Wedding Soup
Are you resolution makers? I am but I’m not someone who needs January to do it. I’m constantly making lists – either in notebooks or just in my scattered mind – of things I’m going to do or do better. So while it seems cool these days to deny new year’s resolutions, I’m in heaven! I won’t bore you with my long list but of course food is on it.
Like most people I indulged freely over the holidays and now have to face to harsh truth that chocolates can’t be breakfast any more. I’m craving soup to compensate for all my sins. Now if my family would just cooperate. I think I’ve kvetched about this before but none of them like soup. Think they like soup. Because I refuse to accept that you can just write off a whole category of food by saying, “I don’t really like soup.” I made this French Onion Soup yesterday and was politely informed by Esme that “It’s not your best dinner, Mum. It’s okay, but it’s not your best.” Deep cleansing breaths. So. My resolution is to win over my household of soup naysayers. And I’m going to start with this beauty, the Italian Wedding Soup. It’s a really satisfying, healthy but not too heavy soup that would be great for lunch or dinner. I decided to bake rather than fry the meatballs to keep it as light as possible and I’ve kept them quite small so they’ll fit easily on a child’s spoon. Let us know what your food/cooking resolutions are for this year – we love hearing from you!
photos by Maya Visnyei
- 1/2 lb ground turkey
- 3 Tbsp breadcrumbs or panko
- 1 Tbsp grated Parmesan
- 1 clove garlic
- 1 clove garlic
- 1 onion, finely chopped
- 1 tsp finely chopped fresh rosemary
- 1 Tbsp olive oil
- 1 head of spinach, washed and chopped into ribbons
- 2 carrots chopped into 1/4 inch disks
- 6 cups low sodium chicken broth
- 1 Parmesan cheese rind
- 3/4 cup orzo
- salt and pepper to taste
Preheat your oven to 375 degrees.
In a large bowl, mix the meatball ingredients together very well
Roll the mixture into 1 inch balls. Try your best to keep them uniform.
Place the meatballs on a baking sheet. You'll have about 16 of them.
Pop them in a hot oven for 10 minutes
While they cook, in a large pot, warm up the olive oil over medium heat.
Add the onion and carrots and allow them to soften for about 3 minutes.
Add the garlic and rosemary and stir, cook for another minute.
Add broth and the rind of Parmesan. If you don't have a rind hanging around the back of your fridge then just cut one off of a bigger piece.
Simmer for 7 minutes.
Add the orzo and continue to simmer for another 6 minutes.
Add the cooked meatballs to the soup and allow that to simmer for 4 minutes.
Add your spinach and stir, allowing the spinach to wilt for a minute.
Serve with another little snow fall of grated Parmesan. Yum!
Originally posted on January 3, 2013
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