I’ve been on the road for nearly the entire month of October and finally heading home this afternoon for a much-needed travel break! Before the whirlwind began, I revisited one of my early Ina Garten favorites: her Italian Wedding Soup, which I hadn’t made in almost ten years.
It’s the definition of comfort food and perfect for a cold, rainy day like today in New York. The tiny meatballs are a mix of ground chicken and chicken sausage seasoned with garlic, parsley, and a generous mix of both Pecorino and Parmesan. Ina has you roast them in the oven first (so they brown beautifully) before adding them to a fragrant chicken stock base with onion, celery, and carrots. Ina, of course, swears by homemade stock – and she’s right, it does make a difference – but I used Better Than Bouillon this time and couldn’t have been happier.
The soup is rounded out with tiny tubini pasta, a handful of baby spinach, and fresh dill for a comforting bowl of deliciousness that deserves a spot in the regular rotation.
Book: Back to Basics, page 72
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour, 15 minutes
Store-Bought Is Fine: chicken stock
Recipe on FoodNetwork.com
