365- Feb 16 (Italian Wedding Soup)

Tonight we made Italian wedding soup for supper- our first foray into this dish. Avery had a friend visiting, who stayed for supper. Their conversation went something like this:

Friend, "What are we having for supper?"

Me, "Italian Wedding soup. One of Avery's favourites, but this is the first time we have made it ourselves."

Friend, "You guys always have food that I've never heard of before! I'll try it!"

Avery, "We eat stuff that no one has ever heard of because my dad never makes the same thing twice! He tries something out, and then BAM! we are done with that food!"

(Luckily both kids seemed to like it- and so did the big people.)

I mentioned on facebook that we made Italian wedding soup for supper and a few people asked for the recipe.  Which there is not one, because that is how we roll. So here is our made up recipe. Not sure if this qualifies as a good Italian Wedding Soup recipe, but we certainly enjoyed it.  No measurements, just go with your tastes. And we have been making our own stock for soups lately. It works out good because you can infuse the stock with flavours that complement whatever it is that you are making. One rack of chicken bones= enough soup for one supper!

Italian Wedding Soup!

Soup Stock: Throw a chicken carcass and any leftover ugly bits into a big pot with onion, celery, carrots, half a lemon, parsley, basil, peppercorns, salt. Cover with water, and bring to a boil. Simmer until it looks soup stocky and the veggies are barely holding together. You have officially drained the ingredients of their goodness. Strain out the ugly bits and reserve the lovely golden stock! Pop it right back into the pot.

Meatballs: Ground beef (and pork if you wish- we didn't), basil, garlic, pepper, parmesan cheese, an egg, breadcrumbs (which would be normal, except we didn't have any bread, so we used cooked quinoa instead). Mix. Ball (smallish ball), bake.

Soup: While your balls are baking, throw some carrots, celery, and mini pasta (like orzo to be italian, or alphabets to be like me!) into the stock. Cook. Don't fill the broth too much, because remember you still have to fit the meatballs in there! When the meatballs are nearly done add some spinach (you leave this for the end because over cooked spinach is yucky!) You could also use sorrel, curly endive or escarole in place of spinach. Whatever floats your boat! Add meatballs and dish out. Top with parmesan cheese.... mmmmm!