Hope you all had a wonderful President’s Day! Did you take off? I did a bunch of work, but had Danny home with me. I decided to basically unplug for most of the day and skipped blogging all together. It was so nice to mostly put down the phone and just focus on real life.
Yesterday I also got in a 3.5 mile run with Danny. We used to run 2-3 times a week together, so even though it was cold we decided to suck it up and just get out there. It was worth it, even though the winds were cold, it wasn’t too bad.
Onto food, which is clearly more important. I’ve been having a love affair with soup lately. Well soup and pecorino romano. I make it more than once a week, which is funny because it’s not even that cold out. My Aunt Millie used to make an Italian wedding soup with basically anything she had thrown in. The key were the tiny little meatballs.
She’s since stopping making the soup, I mean she is 95, so I don’t blame her. This weekend we were feeling a bit nostolgic and decided to give it a go ourselves. I knew it was never going to be as good as hers…and it wasn’t, but it was pretty darn good.
The key to this, like I said, are the tiny meatballs. If you can grab an extra set of hands for help, then it will go faster!
You can make this basically however you want, but I chose to go with lean turkey meat to make it even healthier. The fat from the meatballs if you used pork, beef or non-lean turkey meat probably would enhance the flavor, but I really didn’t miss it!
[print_this] Italian Wedding Soup (serves 6)
- 1 pound lean ground turkey
- 1/2 cup pecorino romano
- 1/3 cup whole wheat breadcrumbs (I used 3 pieces of fresh WW bread, toasted then made breadcrumbs)
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried parsley
In a large bowl, combine all ingredients and mix well with hands. Roll out small meatballs, in 1 inch diameter. Place on large dish or baking sheet. Set aside.
- 12 cups low sodium chicken broth
- 8 stalks celery, diced
- 20 baby carrots or 6-7 carrots, diced
- 4 cups fresh baby spinach
In a large soup pot, add broth and bring to a boil. Add the meatballs and cover for 2-3 minutes. Add carrots, spinach and celery. Season with sea salt and ground pepper. Optional: Add 2 eggs & 2 tbsp grated cheese in a small bowl. Whisk to combine. Slowly ladel broth into small bowl and mix in circular motion. Keep stirring for 30 seconds and add back into soup. Stir for 1 minute. [/print_this]
To me this soup is super comforting, so really feel free to do whatever you want with it. Aunt Millie may have added a can of diced tomatoes, some potatoes, zucchini or anything else she had on hand. I kind of did the same because I wanted a very simple soup. Also feel free to serve with some tubettini or orzo pasta and dump even more grated cheese on it. That’s my kinda dinner!
I’ve got to get some Pure Bliss orders together and out! Not sure what the gym holds for me today, but we’ll see when I get there!
What’s your favorite comfort food?
Have a wonderful day!
Ultimate Guide to Increasing Your Income As a Food Blogger NOW
Download this guide so you can plan your next source of income without relying on page views or sponsored posts.