My Italian Wedding Soup

On a bitter cold January day in Vermont, I made a pot of soup.

It started with a good stock.  I mean a GOOD stock in which I’d simmered the remnants of our last evening’s roaster with all manner of antioxidants and then strained it to make about 24 cups of absolute nectar.  Into the stock went more goodness such as the above ingredients of shallots, celery, ginger root, rosemary, parsley and garlic cloves and simmered it some more. Meanwhile, I considered what would be tasty and special with the broth and vegetables and I remembered that I had some sweet pork sausage defrosted from a recipe I considered making the night before.  I got very excited to put together a chicken and sausage soup, including the leftover chicken and finishing a bag of spinach that needed to be cooked.  I was then inspired to replicate the Italian Wedding Soups that my kids and I love so much.

sourdough croutons, shallots, parsley, apple, and pork sausage

The sausage got combined with some delicious ingredients in the food processor and after properly pulverizing it all, I made dozens of mini-meatballs.  “Meatball-ettes” that I baked in the oven for about 15 minutes at 350 degrees F..  Everyone came out of the woodwork, out of their easy chairs, so that they could taste these delicious little gems because they smelled so heavenly.  Jody pleaded that I not use them all in the soup because he wanted some for simply snacking.

the little guys out of the oven

So I put about a dozen aside for snacking or an impromptu mini-meatball lunch, and reserved the rest alongside the saved chicken pieces.  I peeled and diced carrots to add to the stock, simmered further and tasted for salt, and started a pot of water to boil some starch.  I chose a bag of homemade egg noodle ribbons to prepare and keep in a covered casserole on the side.  If I added the starch to the pot of soup, it’s would go the way of mush, I just knew it.

Italian Wedding Soup for dinner

When it was close to serving time, I added the sausage and chicken to the hot broth and vegetables.  Everyone was invited to fill their bowls with noodles and ladle the soup over top, dive in and de-frost!  Rave reviews from around the table meant that I’d better make this recipe again.

*Note:  Do not give this nice hot soup to your child for their lunch the next day in a thermos that refuses to be opened during their lunchtime, leaving them sad and staring at the unyielding bottle and therefore hungry. 🙁

"No soup for you!" or "Failed lunch in which Charlotte is taunted by the plump cherub."