It has been awhile! I am ready to start out 2014 with boocoodles of new recipes. Over our Christmas break, I was truly inspired to create beautiful and delicious food. It was a difficult task to pick a recipe to start with, but I ended up choosing this warm, hearty soup. To be honest, I love love love soup, but it is not Matt's favorite. Soups don't excite him like they excite me, but this soup, he actually said was one of his favorites so far.
In fact, I started asking Matt to rank the recipes that I made to know which ones should be blog worthy. He gave this recipe an A. Being the perfectionist that I am, I asked him why not an A+? He said, "I can't just be throwin' out A pluses. You may stop cooking once you have obtained perfection!" With this said, I give you my very own:
Italian Wedding Soup
How elegant does this look?? I wanted to make this soup extra special by topping it off with some lacey parmesan crisps. If I ever went to a wedding and the meal started off like this, I would know a special night was in store.
|Place your ground sausage in a small mixing bowl.|
|To your sausage, add 1 egg, 1/2 cup of italian bread crumbs, and 1/4 cup of grated parmesan|
|I wanted these meatballs to be small so you could fit them in a spoonful. They also cook quicker the smaller they are. From my experience when things cook faster, you get to eat sooner. Just throwing that out there!|
|Now for the Parmesan crisps! I used a|
silicone liner so the cheese would not
stick to the pan. Parchment paper also
|Grab your cheese grater and a hunk of cheese. You can use|
the already grated stuff, but take my word for it, do not use
the stuff in the green container for this! It does not melt.
It just make black, burned cheese lumps. Not pretty!
|Grate your cheese into little piles and place into a 400 degree|
oven for 10 minutes until golden.
|This is the color you are looking for. The crisps will still be flexible when you take them out of the oven, but as they cool, they will crisp up.|
|Time to make your yummy soup! The stars of this recipe are 4 cups of chicken stock, 1 cup of small tube shaped pasta, 1 can of cannellini beans, 4 cups of spinach, 2 carrots (peeled), 1 stalk of celery, the juice of 1/2 a lemon, and 1 garlic clove.|
|Dice your carrots and celery. Place them in a large pot|
with 1 TBSP of olive oil, salt, and pepper. Cook your
vegetables for about 5 minutes.
|Mince your garlic clove and add it to your carrots and|
celery. Cook the garlic for an additional minute. Don't
forget to take a whiff of the glorious smell in your kitchen!
|Squeeze the juice from your lemon half.|
|Add your chicken broth and once the broth has reached a|
boil, turn your heat down to simmer. Add your meatballs to
your broth and watch your soup go from not enough for one
person to enough for 4 people.
|After your meatballs have cooked for a few minutes, add|
your dried pasta and cook according to the package
|In the picture where I was showcasing the ingredients, I|
had about 1 cup of spinach shown. Spinach wilts...a lot!
You will need about 4 cups of packed spinach for this soup.
|Rinse and drain the can of cannellini beans|
|By this point, you will be drooling out of the corner of your|
mouth. You are just a few minutes away from dinner!
|Add your rinsed beans|
|And all of your spinach! I know it looks like a huge|
amount, but you will be surprised with how much it shrinks
|While you are waiting on your spinach to wilt, grate 1/2 cup|
|Add the parmesan to the soup for an added depth of flavor.|
Stir the soup until the parmesan is incorporated.
|Dish up your Italian Wedding Soup and top it off with your lovely parmesan crisps. I hope you enjoy this hearty soup. It is perfect on one of those cold, wintery nights we have been experiencing lately.|
1/2 lb mild ground sausage
1/4 cup of grated parmesan
1/2 cup of Italian breadcrumbs
1 large egg
1 quart of chicken broth
1 TBSP of olive oil
2 carrots, peeled and diced
1 stalk of celery, diced
1 clove of garlic, minced
Juice of half a lemon
1 cup of small tube shaped pasta like Ditalini or macaroni
1 can of cannellini beans, rinsed and drained
4 cups packed of fresh spinach
1/2 cup of grated parmesan
salt and pepper
Parmesan crisps (optional)
Preheat oven to 400 degrees. Place a silpat or parchment paper over a cookie sheet. Take a fine grater and grate piles of parmesan. Bake parmesan for 10 minutes until golden. Set aside to cool.
Place 1/2 lb of ground sausage in a medium bowl. Add parmesan, breadcrumbs, and egg to the sausage. Mix the ingredients until combined. Form small meatballs and set aside.
In a large pot, heat the olive oil to a medium high heat. Add the carrots and celery and cook for 5 minutes. To the vegetables, add the minced clove of garlic and cook for another minute. Squeeze the lemon juice into the pot, followed by the chicken broth. Bring the broth to a boil and carefully add the meatballs. Allow the meatballs to cook in broth for 5 minutes and add your pasta. Cook the pasta for the length of time designated on the box. Add the beans and spinach. Stir until the spinach has wilted. Add 1/2 cup of grated parmesan cheese and stir until combined. Ladle the soup into bowls and top off with the parmesan crisps.