Saturday, January 30, 2010

Italian Wedding Soup - so easy!

If you haven’t done so already, be sure to enter my GIVEAWAY here!

Any of my close friends or family could tell you that I love to eat soup. It all started when I was a young girl living at home. My mother made a pot of soup once a week at least – even in the summer! She taught me how to make a good stock and the importance of the soup holy trinity: carrots, onion and celery. When I moved out on my own at 23, I had a pretty good feel for what I was doing, and Justin reaped the benefits.

The boys and I are alone for a good portion of the day today, so I decided to make Italian Wedding Soup for dinner tonight. It’s so easy and quick to make, so I thought I’d walk you through my recipe. I can only spend time like this in the kitchen if Justin is home to keep an eye on the boys (which he isn’t) or if at least one of the little guys are sleeping (Nolan is).

It’s always helpful to have a handsome sous chef.
Thanks Luke!


For the meatballs – 1lb ground turkey, 1 small grated onion, 1 clove garlic minced, 2 palm-fulls of bread crumbs, 1 egg, ½ cup Parmesan cheese, salt & pepper to taste

For the soup – 4 32oz cartons of chicken broth (I cheated and didn’t make stock!), 1 shredded carrot, 1 head of escarole (roughly chopped), 2 eggs, 2 tbsp Parmesan cheese, ½ cup orzo

Heat your oven to 350 degrees.

Combine all of the meatball ingredients in a large bowl and mix with a fork. Use a teaspoon to scoop the meat & form into little meatballs. Place them on a baking sheet (I line mine with aluminum foil for easier cleanup). Bake in the oven for 30 minutes.

While the meatballs are cooking, bring the chicken broth to a boil on the stove.

Intermission -- Luke went up for a nap and Nolan came down to join mommy in the kitchen! How lucky am I to have two sous chefs?!?!

Grate the carrot & chop the escarole.

Add orzo and cook for about 7 minutes then add the chopped escarole and carrots & cook for another 8 minutes.

Add the eggs & cheese to a small bowl & mix together. Stir the soup in a circular motion and add the egg mixture very slowly. Use a fork to break it up.

When the meatballs are finished, add them to the soup & serve.

Nolan checks out his reflection in the oven and laughs -- so cute!



Kendra said...

I find it kind of funny that you post this today, my mother and I made a huge batch of Italian Wedding soup yesterday. We make it almost exactly the same only we use Spinach instead of escarole. It really is so easy and fun to cook. Delish.! :)

Natalie A. said...

I have never had this kind of soup before! It looks delicious and it's fun how you wrote it with pictures! Thanks for sharing!

Jennifer said...

Hey Kendra -- a fellow IWS lover :-) I love that you made a huge batch! I hate when I watch the Food Network and they have a recipe that calls for 4 servings. What's the point in spending all that time making soup not to have leftovers for lunch or whatever?!

Have a great weekend!

Cecilia said...

Looks and sounds delicious! I might just have to try it! Also, I LOVE your new layout. It looks amazing! Your boys are getting so big. I know they are fraternal, but they are looking so much alike!

Sarah said...

Yum! Do you also find that suction toy annoying?!? That thing will go off all the time with out it being played with. Landon LOVES it! :-)

Jennifer said...

Hahahaha Sara -- yes!!!! That thing goes off ALL THE TIME!!

Suzanne said...

Yum! My mouth is watering!

Kat @ said...

Your blog is so informative and clever. Can't wait to try most of your recent posts. I intend to stop by again!
Our blogs are semi-similar; I'd love your feedback about mine, if you have a sec! Thanks!!