It’s snowing here in Maine, and though I refuse to refer to the snowstorm by the name that The Weather Channel has given it (Nemo, if you’re wondering, though I haven’t figured out why Nemo, and why a snowstorm needs a name like it’s a hurricane or something!) I am looking out the window, watching it fall, and thinking about foods that make you feel warm from the inside out, like soup.
Italian wedding soup is a very simple, very classic soup that tastes comforting and homey. It doesn’t take a lot of time to make, either, apart from the tiny meatballs — which still don’t take as much time as you’d think. I made this twice in one week, and still only managed to get one decent cellphone snapshot of it before it had all been consumed.
Italian Wedding Soup
8 c. chicken broth (or prepared bouillon)
1 c. uncooked acini de pepe pasta (or Israeli couscous)
1 lb. ground meat (I used half pork, half beef)
1 bag baby spinach, chopped
1 c. bread crumbs
1/2 c. grated parmesan
1 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red pepper flakes
salt and pepper to taste
In a bowl, mix together the ground meat, bread crumbs, egg, parmesan, parsley, and garlic and onion powders. Bring the broth to a low boil, and add red pepper flakes. Form the ground meat mixture into 1/2 inch balls and drop into broth. When the meatballs are cooked, add the spinach, and when it is wilted, add the pasta. Cover and turn off the heat; the broth will finish cooking the pasta.