During the month of January, I have been spending time on the weekends trying out new recipes, and making soups (Jason likes soups a lot), and food that will carry through the week. The first weekend, I make Potato Leek Soup, last weekend - Chili, and this weekend .... 1) Italian Wedding Soup and 2) Quiche Lorraine. I got the recipes off of www.allrecipes.com today, and tweaked them a bit to my liking. :)
Italian Wedding Soup - Felicia's version:
(serves 8 - on weekends, I make big portions to share, for lunch and to freeze)
A. Make the meatballs by combining the following ingredients then rolling into small 1 cm diameter balls. This was the most time-consuming part, but worth it because it's so delicious! The trick is roll it into a long strip and then chop it into little cm segments. Bake at 350 for 10 min.
- 1 lb meatball mix (ground beef, pork, veal)
- 2 eggs lightly beaten
- 4 tsp Italian seasoned bread crumbs
- 2 Tbsp grated parmesan cheese
- 1 tsp dried basil
- 1 clove of garlic
B. Make the soup by putting it all together! First bring the broth to a boil, then add the rest of the ingredients, including the meatballs. Bring to a boil then reduce heat to a simmer. Simmer 10 min or until the veggies are tender!
- 2 large boxes of all natural chicken broth (about 8 cups)
- 2 cups beef broth
- a sprinkle of dried parsley
- a large package of Spinach chopped
- 1-2 cups of small pasta (add to your liking)
- 1 cup finely chopped carrot
Click here to preview the menu!
