Sunday Soup-Day

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