All I know is that it's cold and rainy. If April showers bring May flowers... my May flowers better be prolific damn it.
Anyways, this time of year is always tricky. Warm weather during the day and once the sun starts to set, the wind picks up and it gets cold real quick. This always seems to happen when I am sitting at the ballpark watching Will play baseball and I have a jacket and blankets on. This is when I question why people willingly want to become parents. It's cold and your patookus and back hurt from sitting on unforgiving concrete bleachers and we do it because we love our kids? Yeah, right. I am sure every parent there is counting down to the final out so they can get into a warm car. All I know is when I get home all I want is a hot bath and some soup to thaw out.
But I digress...
This time of year is when I exchange my winter recipes to spring and summer recipes but I want something warming and hearty but also light when I get home . This soup is.... wait for it.... a bases loaded - we are down to the last out - come from behind - grand slam.
italian wedding soup: adapted from barefoot contessa back to basics cookbook
for the meatballs:
3/4 pound ground turkey
1/2 pound italian sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
kosher salt and freshly ground black pepper
for the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
Preheat the oven to 350 degrees F.
For the meatballs, place the ground turkey, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Posted by krysta at 9:12 PM