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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 2, 2010

italian wedding soup (from Barefoot Contessa Back to Basics)

serves 6 to 8

Who likes standing at the stove rolling meatballs around in hot oil? Not to mention that I can never get them evenly browned. I discovered that chicken meatballs mixed with good Italian sausage have great flavor and they're so much easier to make because you bake them in the oven. This rich chicken soup is filled with lots of good things: spinach, pasta, and plenty of
those spicy meatballs.

FOR THE MEATBALLS
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, 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 1/4-inch-diced carrots (3 carrots)
3/4 cup 1/4-inch-diced celery (2 stalks)
10 cups 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.

For the meatballs, place the ground chicken, 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 cheese.

Note: The pasta will thicken the soup as it sits; just thin it with some water or chicken stock.

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