ITALIAN WEDDING SOUP...PERFECT FOR A COLD WINTER'S DAY

It was 70 degrees here on Saturday. On Sunday, our high was only 36 degrees! This is what you learn to love about Texas! If you are bored today, just wait....because things will be different tomorrow! It was so pleasant, we actually had wine by the pool on Saturday evening, before we went to dinner with Greg and Jenn.. We reminisced a lot about life in Maine. Such a winter the northeast has experienced this year! I have spoken often about our favorite dairy farm right down the road from The Maine House and just looking at the pictures of their snow bring back wonderful vivid memories! I don't know which was more beautiful....the farm in the Autumn or in Winter? There were year around activities held here, such as visiting all the animals, enjoying lunch on the farm, cross country skiing, pumpkin picking and craft fairs. I do know how much we enjoyed our time spent living in Maine and exploring all these lovely, historical sites. I am not sure, however, I miss having winter last from October until May. We often ask ourselves, would we move back? The answer comes easily....yes! As long as our children and grandchildren came with us! Looks cold doesn't it?

 

Please do not let winter pass by without making this Italian Wedding soup! Oh my!

 If you are the least bit under the weather, this lovely and flavorful soup

will restore you to good health in no time!

 

 

Italian Wedding Soup

Meatball Ingredients

1 lb. ground chicken
½ cup chopped onion
2 T. Parmesan cheese
2 T. Italian bread crumbs
1 T. mayonnaise
1 egg yolk
1 T. minced garlic
1 t. Italian seasoning
1 t, fresh parsley
½ t. salt
½ t. ground black pepper

Soup Ingredients
2 T. olive oil
1 small onion, chopped
3 carrots, cut into 1/4 inch pieces
3 stalks, cut into 1/4 inch pieces
1 garlic clove, minced
8 cups chicken broth
2 Bay Leaves
¾ cup orzo pasta
½ t. thyme
12 oz. baby spinach, washed and trimmed
Italian bread

 Preheat the oven to 400 degrees F.

To make the meatballs, place the ground chicken, bread crumbs, garlic, parsley, Parmesan, Italian seasoning, egg yolk, mayo, salt, and pepper in a bowl and mix well. Using a heaping teaspoon, drop 1 1/4-inch size meatballs onto a foil lined pan or a greased baking dish. Bake for 20 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 medium sized skillet. Add the onion, celery, carrots and garlic and sauté for 3-5 minutes. 

 

 Add the chicken broth with bay leaves and thyme, then simmer for about 20 minutes. Add the orzo and continue to simmer until the orzo pasta is tender, yet firm to bite, which is about 6-8 minutes. Then you are ready to add your cooked meatballs and fresh spinach. Heat through for about 5-8 minutes. Ladle into soup bowls and garnish with Parmesan cheese. Serve with hot and crusty French bread!