As I look back over blog entries I have made in the last several months, I notice a plethora of recipes. I don’t know why this is… I don’t think I am cooking more than usual… I think I have just fine-tuned some things and therefore established new favorites. The favorites and the recipes that have become traditional and memory- makers, get posted on the blog.
My joy in discovering a meatball recipe we love led me to ponder recipes that could incorporate these delights. 🙂 My mind traversed down memory lane. The first and last time I ate Italian Wedding Soup was at a dear friend’s wedding which I believe was 14 years ago! I enjoyed that soup and I wondered if I could make one myself. I researched. I was amazed. A quick research of Italian Wedding Soup recipes will bring you multiple variations. So, I took a little of this and a little of that to create this one which became an instant family favorite. Love. Our family really enjoys a tasty soup and this one is so comforting- almost as comforting as home-made chicken noodle. In my research, I did find out that this soup is used in that manner- for nourishment after illness- in other countries. It is also NOT traditionally served at Italian weddings.(At least as far as these internet articles stated -and more than one at that- however, I am not Italian so I cannot verify this personally!)
It is called Italian Wedding Soup because the flavors “marry well” with each other creating a delicious unity. It is also a beautiful soup with the vibrant colors combining appetizingly. I tried for a picture but wasn’t able to do it justice.
Italian Wedding Soup
3 Large Carrots or a 1 pound bag of baby carrots, finely chopped
3 Cups or so of finely diced chicken. It is best to use chicken that has been slow-cooked and therefore shreds. Dice the shreds. However, you could use any left-over chicken, finely diced.
Home-Made Flavorful Chicken Stock
approximately 8 eggs ( it seems to work best to count for one (around) egg per person when dropping eggs into soup)
1 9 ounce bag baby spinach chopped
½ tsp. pepper
½ tsp. basil
1 teaspoon garlic powder
½ teaspoon salt
Tiny pasta like Orzo or Stars (optional- I did not make it with this)
Layer chopped carrots in bottom of soup pot. Layer diced chicken on top of carrot layer. Fill pot half-way with home-made broth/stock. Fill it the rest of the way with water. Bring to a rolling boil. Add the pre-cooked meatballs and gently boil for fifteen minutes.
In a bowl, crack eggs and whisk briskly until nicely combined.
With one hand, gently swirl soup in a circular direction, while pouring egg mixture into soup in a thin stream with other hand. Let cook for ten minutes.
Season with ½ tsp. pepper, ½ tsp. basil, 1 teaspoon garlic powder, ½ teaspoon salt.
Cook until carrots are entirely tender.
Just before serving, add 7-9 ounces chopped baby spinach. Cook for just a few minutes until spinach is combined and slightly cooked but not entirely wilted.
Turn stove off.
Serve immediately with home-made crusty bread and crackers.
Leftovers are also delcious!