Tuesday, January 24, 2012

Little Italy

I long for the days when I can once again give you step by step photo's for each of my recipes as I did with Shrimp Carbonara and Beef Stroganof. Then there was Black Cherry Forest Trifle - boy did I enjoy creating that one - lots of finger-lickin'-goodness leftover from that post.  But alas, I have these four adorable offspring who bring me so much joy (is there anything more rewarding than motherhood?) and yet, consume so much of my time...

Even now, at 10:30 in the evening on my second glass of chardonnay (or is it third? ...it must be third as I just submitted headshots of my 2 year old to a modeling agency in The Woodlands, something I'm certain I would have thought twice about if I had my complete wits about me), I know there is no hope of step by step photo's in the forseeable future. It really is a bummer given my recent acquisition of a beautiful SLR camera - Canon Rebel T3i - 32 GB of nonstop creativity and so little time to experiment. However, I highly recommend this camera...my recommendation coming to you via my lack of experimentation, yet enough to know that I LOVE THIS CAMERA! It really is the bomb-diggety. I do hope within the next year life will settle down despite all of the indicators that everything good and glorious is just beginning.

With that I give to you a warm winter soup to thaw your chilly bones. My husband has been asking for this soup for quite some time and his incessant requests spurred me on to use the snazzy KitchenAid grinder attachment he gave to me two + years ago, undoubtedly as a birthday or Valentine's gift (yes, it takes me a while to use new things, the grinder, the camera - I'm a creature of habit and will be the first to admit my learning curve...good thing I married a professor). I finally did open the box for the very first time to christen my grinder as it produced for me the best ground chicken known to man...or at least known to me. I hope you enjoy this recipe as much as we did...bear with me as I search for it, scribbled out on multiple post-it notes beneath the rubble on my desk...


Italian Wedding Soup

1/2 pound ground beef
1 pound ground chicken
2 eggs
1/4 cup freshly grated parmesan cheese (plus more for sprinkling on top the soup)
1 tsp. garlic powser
1 tsp. dried basil
7 cans chicken broth
3/4 cup orzo pasta, uncooked
3/4 cup finely grated carrots
2 cups chopped fresh spinach
1 Tbs. dried oregeno
2 tsp. kosher salt
1 tsp. black pepper
In a large bowl combine meat, eggs, parmesan cheese, basil and garlic powder; shape into 1 inch balls and set aside. In a large sauce pan or dutch oven, heat broth to boiling, stir in spinach, carrots, orzo, meatballs, salt, pepper, and oregeno. Cook at a simmer for about 10 minutes or until orzo is tender. Serve topped with fresh grated parmesan and a thick crusty bread. Enjoy!