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Cindy Mac
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| Posted: Sept 01 2006 at 7:50pm | IP Logged
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As Ernesto blew into Northern VA today, I thought that soup would be nice for dinner. I found a recipe for Meatball and Macaroni Soup (a.k.a. Italian Wedding Soup) in my Rachel Ray cookbook. My husband gave it a double thumbs up so I thought I would share it. Now, it says it's a 30 minute meal, but Rachel doesn't have small people pulling on her leg for more milk, wanting to "help" cook, crying because they are hungry, etc. but it still didn't take all that long to make. I paired it with some grilled cheese sandwiches - perfect yucky weather meal.
Meatball and Macaroni Soup
2 Tbsp olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 med. onion, chopped
2 bay leaves, fresh or dried
salt and pepper to taste
1 pound ground beef/pork/veal mixture (regular ground beef will work if you can't find the mix)
1 egg beaten
2 cloves garlic, minced
1/2 c grated parmesan cheese
1/2 c plain bread crumbs
6 c chicken stock or broth
2 c water
1 & 1/2 c dried pasta: rings, broken fettuccini or ditalini
1 pound fresh spinach, coarsely chopped
1. In a deep pot over medium heat, add oil chopped carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occassionally.
2. While the vegies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper and nutmeg.
3. Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted, the soup is done and ready to serve. Adjust your seasonings, and serve with crusty bread or grilled cheese sandwiches.
Makes 4 big servings 
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Cindy - wife to Chris, mommy to my 4 sons!
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Donna Marie
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| Posted: Sept 01 2006 at 8:01pm | IP Logged
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mmm...when I get over this cold I would LOVE to make this! Thank you so much for sharing...I posted our soup supper on my blog...its my survival soup recipe...but boy! was it ever so comforting!!
God Love You!
Donna Marie from NJ
hs momma to 7dc 
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Donna Marie from NJ
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Finding Elegant Simplicity
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Donna Marie
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| Posted: Sept 02 2006 at 7:08pm | IP Logged
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Could anyone else share some good soup recipies for the upcoming winter??...I am trying to get a few good recipies together for those long cool school days ahead!
God Bless You!
Donna Marie from NJ
hs momma to 7dc
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Donna Marie from NJ
hs momma to 9dc!!
Finding Elegant Simplicity
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Jen L.
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| Posted: Sept 02 2006 at 8:28pm | IP Logged
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Looks yummy!
Thanks for sharing,
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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
"...the best state in which to glorify God is our actual state; the best grace is that of the moment..." St. Peter Eymard
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Philothea
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| Posted: Sept 02 2006 at 8:37pm | IP Logged
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Oh, I've got a great Italian chicken noodle recipe. I'll go dig it out and post it tomorrow morning.
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ShawnaB
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| Posted: Sept 03 2006 at 3:15pm | IP Logged
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Oooh, I'd love to see that chicken soup recipe!
I'm making the meatball soup tomorrow night for my camp-weary dh and older dc...they've been camping for 5 days, and I'm sure they'll be ready for something yummy and home cooked! I'll let you know what they think. Thanks!
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Rebecca
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| Posted: Sept 03 2006 at 3:19pm | IP Logged
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Thanks for the yummy recipe. The weather is cold and rainy here in Ohio thanks to the "residual Ernesto" that has passed through. Soup sounds just right!
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Dawn
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| Posted: Sept 03 2006 at 3:24pm | IP Logged
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We love butternut squash soup - I haven't made it for years though. I'll have to look for that recipe - it's cool and rainy here, too! 
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Philothea
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| Posted: Sept 03 2006 at 6:08pm | IP Logged
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You'll love this, it's so easy and delicious. If you don't already know, mirepoix is a blend of diced onions, celery and carrots. Escarole is a bitter green, kind of a cross in taste between cabbage and arugula. Filini pasta looks like really short pieces of angel hair -- if you can't find Filini, angel hair broken into 1-2" pieces may work for you.
Those of you in Northern Virginia -- Wegmans has all this stuff and I got the recipe from their magazine last winter.
Chicken Escarole with Filini Pasta Soup
Serves: 6 Active Time: 10 min Total Time: 25 min
4 Tbsp olive oil, divided
1 pkg (about 1-1/2 lbs) boneless chicken thighs, diced large
1 bag (8 oz) Mirepoix (Diced Vegetables)
4 cans (14.5 oz each) Reduced Sodium Chicken Broth
1 head (10 oz) escarole, chopped
1 cup Filini Soup Pasta
1/3 cup Romano Grated Cheese
1. Heat 2 Tbsp oil in soup pot on MEDIUM. Add chicken; saute about 5 min. Remove chicken; set aside.
2. Add remaining oil to pot. Add mirepoix; cook on MEDIUM, stirring occasionally, until soft, but not browned, about 5 min. Add chicken broth when vegetables are semi-transparent.
3. Bring to simmer. Add escarole and chicken; return to simmer. Season to taste with Salt and pepper.
4. Add pasta. Cook another 5 min or until pasta is tender. Remove from heat. Sprinkle each serving with 1 Tbsp grated cheese. (Don't omit this step -- the cheese MAKES this soup!)
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4Real Forums : Tea and Conversation
Topic: Yummy Soup for a Cold, Rainy Night
