Resolution Week: Eat More Italian Wedding Soup (or any 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
Italian Wedding Soup
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 – your clean, bare hands are the best tool for this. 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 those are baking you can get your soup going. 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 (but I bet you do!) then just cut one off of a bigger piece. You just want the hard edge and a tiny bit of cheese. Simmer for 7 minutes.
Add the orzo and continue to simmer for another 6 minutes. Your meatballs should be ready by now. Add them carefully to the soup and allow that to simmer for 4 minutes. Now just toss in your spinach and stir everything around. You really just need the spinach to wilt to it will take about one minute. Serve with another little snow fall of grated Parmesan. Yum!
Originally posted on January 3, 2013
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