May I say how much I love this thread? And Steel... OMG!!! Where are you and how do we get together to eat?! 
If you want something super easy and not terribly expensive to make try Italian Wedding Soup! I live with three men and they eat it up! It's nice for those cold days in the winter because it's good and buttery without the butter. Please forgive the lack of true measurements. I'm Italian, we don't measure anything.Â
Also, word of warning, this makes a LARGE pot.Â
Italian Wedding Soup
Ingredients:
Bag of meatballs either beef or turkey (Or you can make your own. I buy the giant bag of it Italian Style meatballs and use every bit of them. My guys won't let me even think about turkey so I don't know how well that actually works)
Spinach (I use the large box but it depends on the eaters you have)
Mushrooms (Traditionally doesn't have mushrooms in it but we all like them so I add them)
Minced Garlic (We use a lot but go with what works for you)
Chicken Bullion (I use a full jar of the Better Than Bullion you can get from Walmart but this is going to be to taste. I really like the flavor so I put a lot in it)
Italian Seasoning (To taste)
Crushed Red Pepper (Optional and to taste)
2 bags of Acini De Pepe (This is a little pebble type pasta. I've found them at Walmart and Publix)
How To:
Fill a large stock pot (or two) with water. Put in your chicken bullion, minced garlic and Italian seasoning. If you like it a little spicy, you can add some crushed red pepper. Bring to boil, tasting periodically to make sure your soup is how you like it.
Once happy with the taste, add your (thawed) meatballs. You can pre-fry these in a pan with a little olive oil if you like your meatballs to have a little crunch. Let this cook for 10 or so minutes in the boiling water, just enough to get them heated through. From there add your mushrooms and then spinach to wilt. You can now put on simmer or super low to keep warm.
In a separate pot boil water for your pasta. Cook as directed, usually around 5 minutes. Once done, drain and then rinse with cold water. This pasta absorbs even after it's been cooked so shocking it a little will help prevent too much absorption. Put back in pot.
Your meal is complete! You can scoop out separately or mix all together. Your choice. Just remember the pasta will still absorb some of the liquid so don't be surprised if you have no soup the next morning if you add the pasta while the soup is still fairly warm. Trust me... I was shocked the first time I had forgotten to shock it and just mixed... We had yummy pasta though!
Hope you all enjoy!
If you want something super easy and not terribly expensive to make try Italian Wedding Soup! I live with three men and they eat it up! It's nice for those cold days in the winter because it's good and buttery without the butter. Please forgive the lack of true measurements. I'm Italian, we don't measure anything.Â
Also, word of warning, this makes a LARGE pot.Â
Italian Wedding Soup
Ingredients:
Bag of meatballs either beef or turkey (Or you can make your own. I buy the giant bag of it Italian Style meatballs and use every bit of them. My guys won't let me even think about turkey so I don't know how well that actually works)
Spinach (I use the large box but it depends on the eaters you have)
Mushrooms (Traditionally doesn't have mushrooms in it but we all like them so I add them)
Minced Garlic (We use a lot but go with what works for you)
Chicken Bullion (I use a full jar of the Better Than Bullion you can get from Walmart but this is going to be to taste. I really like the flavor so I put a lot in it)
Italian Seasoning (To taste)
Crushed Red Pepper (Optional and to taste)
2 bags of Acini De Pepe (This is a little pebble type pasta. I've found them at Walmart and Publix)
How To:
Fill a large stock pot (or two) with water. Put in your chicken bullion, minced garlic and Italian seasoning. If you like it a little spicy, you can add some crushed red pepper. Bring to boil, tasting periodically to make sure your soup is how you like it.
Once happy with the taste, add your (thawed) meatballs. You can pre-fry these in a pan with a little olive oil if you like your meatballs to have a little crunch. Let this cook for 10 or so minutes in the boiling water, just enough to get them heated through. From there add your mushrooms and then spinach to wilt. You can now put on simmer or super low to keep warm.
In a separate pot boil water for your pasta. Cook as directed, usually around 5 minutes. Once done, drain and then rinse with cold water. This pasta absorbs even after it's been cooked so shocking it a little will help prevent too much absorption. Put back in pot.
Your meal is complete! You can scoop out separately or mix all together. Your choice. Just remember the pasta will still absorb some of the liquid so don't be surprised if you have no soup the next morning if you add the pasta while the soup is still fairly warm. Trust me... I was shocked the first time I had forgotten to shock it and just mixed... We had yummy pasta though!
Hope you all enjoy!
Ereshkigal AtroposÂ
Adelina Lee
(Balmung Server)
