Italian Wedding Soup

TGIF!! Early this morning, my family headed out on a week-long road trip to see the South. We've packed up the mini-van with reading material, books-on-cd (and lots of batteries!), knitting projects, bathing suits, snacks, Sudoku puzzles, pillows, and great music. We are NOT bringing a DVD player and movies, because the old-fashioned thinker in me believes that if we're gonna see America, we actually need to look out the window - instead of staring at a small screen.
 
We'll be eating hotel breakfasts and cheapo lunches, but have set a goal to enjoy a regional dinner in every new city! Can't you just imagine all that good southern food, Creole fare, and BBQ?


While I'm away, I'll continue to post a few tried-and-true recipes.  There won't always be a picture, though, since I'm not actually at home cooking.

Here is my Thursday soup recipe, Italian Wedding Soup.  I love the unexpected combination of chicken broth and meatballs.  And what a great way to get your Kiddos or Hubby to eat a few vegetables, too!  This recipe is my own original rendition, based on a small cup I consumed so long ago I can't remember the name of the restaurant:

Italian Wedding Soup

an original recipe by Kelly Jo Vanderstelt

1.  In a large soup pot, saute' in 2 Tbs. Olive Oil until softened and slightly transparent:

• 1 large Onion, diced
• 2 cloves Garlic, minced

2.  Add:

• 6 Cups Chicken Broth (I use 6 Cups of Water plus Better than Boullion Chicken to taste)
• 1 Pkg. frozen Italian-style Meatballs (or go meatless, or make your own tiny homemade meatballs)
• 1 Can Navy Beans, drained and rinsed
• 1 Pkg. Shredded Carrots, or shred 1-2 cups of carrots on your own
• 2 Cups fresh Spinach, julienned into thin ribbons (just grab two huge handfuls)
• 1/2 Cup Orzo Pasta, uncooked (whole wheat is fine)
• 1/4 Cup grated Parmesan Cheese
• 1/2 Tsp. dried Basil
• 1/4 Tsp. dried, ground Thyme

3.  Bring to a boil and simmer for about 12 minutes, until pasta and meatballs are cooked through.  Stir occasionally, to insure that parmesan doesn't melt to the bottom of your soup pot.  Or add the cheese at the end.

Serves 8 to 10.