Italian Wedding Soup reminds me of chicken noodle soup, hold the chicken and add the meatballs. This version has tiny turkey meatballs and is SO tasty!
I feel like every other recipe I’m making and sharing this winter has been soup! But it’s just so good this time of year so I can’t resist. 🙂 Before making this Italian Wedding Soup, I’m not sure I had ever really had it before. I just saw the recipe in a magazine and thought it would be good! Guess what? It was! Ha. Big surprise there, right?
Since I don’t have a family version or favorite restaurant version to compare this to, I can’t really say that this is the best Italian Wedding Soup of all time or anything like that. But I can say it’s incredible! And why wouldn’t it be? It really does remind me of a twist on chicken noodle soup. You have the same basic base: chicken broth, carrots, onion, celery, garlic, pasta… and then you add in some cute ‘n tiny meatballs [with a twist of lemon for some extra tasty oomp!] and some spinach. Then BOOM! You’ve got a tasty and interesting soup, hearty enough to eat alone, with some crusty bread and a side salad or a tasty sandwich. Enjoy! 🙂
one year ago: Falafel, Tzatziki, and Greek Lemon Rice
two years ago: Strawberry Chocolate Chip Cookie Bars
three years ago: Red Velvet Marshmallow Bites
four years ago: Sunrise Muffins
five years ago: Peanut Butter Chocolate Cupcakes
Italian Wedding Soup
from September/October 2014 Taste of Home
- 2 eggs, beaten
- 1/3 cup Parmesan cheese, grated
- 1/4 cup bread crumbs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons milk
- 5 cloves garlic, minced
- freshly ground black pepper
- zest of 1/2 a lemon
- 1 pound ground chicken or turkey
- 2 tablespoons olive oil
- 4 carrots, chopped
- 2 small or 1 large yellow onion, diced
- 4 ribs of celery, chopped
- 6 cloves garlic, minced
- 3 quarts low-sodium chicken broth
- freshly ground black pepper
- 1 1/2 cups small pasta [like acini di pepe, orzo, or ditalini]
- 2 – 10 ounce packages fresh spinach, roughly chopped
- additional Parmesan, for serving
In a large bowl, combine all ingredients for the meatballs. Mix well–your hands are going to work best! Roll into small, 1 inch meatballs and place on a baking sheet and pop in the fridge to chill for a few minutes.
Next, begin on the soup. Heat olive oil in a large stockpot over medium heat. Add carrots and onion and cook until almost tender, about 6 minutes. Add celery and cook another 2 minutes, then add garlic and cook for another 30 seconds. Pour in chicken broth and season with pepper. Bring to a boil, then reduce heat to low. Gently drop in meatballs. Allow to cook, uncovered, for about 10 minutes. Add pasta and allow to cook for another 10-12 minutes, stirring occasionally. Cook until meatballs and pasta are fully cooked. Stir in spinach, then serve, topped with more Parmesan. Enjoy!
A cheesy, creamy, and hearty soup… if you haven’t had cheeseburger soup before, you are in for a treat!
I know January is supposed to be all about healthy recipes and “cutting back.” That’s not exactly my philosophy though. I don’t say this to be all holier than thou or anything, and I don’t think I’m being naive/blind, but I don’t think I really indulge to levels of epic proportions during the holiday season. I’ve never been able to eat and eat and eat beyond the point of fullness, and if I did, it won’t be on traditional holiday fare [it would be on some sort of baked pasta :)]. So while I’m all for a reset in January of healthy habits, I’m still all about moderation and enjoying all food all year round. Hence a cheesy, comforting soup in January. 🙂
There’s honestly not too much to say about this soup… it’s like a cheeseburger in a bowl, minus the bun of course! LOL. Plenty of cheese, sour cream, hamburger meat, potatoes, and some veggies to thicken it up! I did healthify the original recipe by using real cheese instead of Velveeta, but feel free to use either to suit your family’s preferences. Ben and I loved every bowl of this soup! I will be honest, it’s not one I’d make every week or even every month, but it is a hearty, comforting meal on occasion. It would be a wonderful addition for a soup potluck–it’s definitely different from anything anyone else would bring, I’m sure! Enjoy! 🙂
one year ago: Healthy Tropical Banana Muffins
two years ago: Cranberry Steel Cut Oats with Caramelized Pears
three years ago: Mexican Cornbread Pot Pie
four years ago: Lasagna Soup
five years ago: Whole-Wheat Corn Bread
Amish Cheeseburger Soup
adapted from 4 Little Fergusons
- 1 pound ground chuck
- 8 tablespoons butter, divided
- 1 1/2 cups carrots, diced [about 3-4 carrots]
- 1 1/2 cups celery, diced [about 4 stalks]
- 1 small onion, diced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- freshly ground black pepper
- 6 cups chicken broth
- 8 cups potatoes, peeled and cubed [about 2 pounds]
- 1/2 cup all-purpose flour
- 3 cups skim milk, room temperature
- 16 ounces extra sharp cheddar cheese, grated
- 16 ounces sour cream
In a large stockpot set over medium heat, melt 2 tablespoons butter. Add carrots, celery, and onion and saute for 8-10 minutes until soft.
Meanwhile, in a separate skillet, cook ground chuck through. Drain off fat and set aside.
When vegetables are cooked, season with parsley, basil, and pepper, then add chicken broth and potatoes. Cover and reduce to a simmer, cooking until potatoes are soft and tender.
While potatoes are cooking, in a separate saucepan set over medium-low heat, melt the remaining butter. When melted, slowly whisk in flour to make a roux. Constantly stir for 1 minute, until bubbly. Slowly pour in room temperature milk, stirring continually until mixture thickens. If you use skim milk this may take longer but it will happen. Then pour in potato mixture along with ground chuck and shredded cheese. Reduce heat to low and cook until everything is incorporated and cheese is melted.
Off heat, stir in sour cream. Cover and let rest for a few minutes, then season with additional herbs or pepper.
Note: I think it’d be great to add some diced tomatoes to the soup next time!
This easy red cabbage slaw is sweet and crunchy, bursting with raisins, apples, and carrots. It’s creamy and tangy so everyone will love it!
I don’t really like the word “slaw.” Or the words “cole slaw.” It just sounds… unappetizing to me. But when you need a cold veggie side dish for summer picnics or barbecue pork, or just a normal weeknight dinner, it’s just really the best choice. You can make it ahead and it’s good in the fridge for up to a week too! And this slaw [shudder!] tastes really, really, really good. So that helps too. 🙂 I’m so picky about cole slaw, besides the name. The taste is super important to me. I don’t like it to be too creamy [like my dad prefers] or too vinegary… but rather, something in the middle. Like this recipe! The dressing for this red cabbage based slaw is creamy AND tangy. I used mayo, Greek yogurt, and sour cream for optimal creaminess along with a hint of apple cider vinegar and lemon juice for tang. Perfect!
Besides the taste of the dressing, a great slaw to me has to have some sweet elements. The more the merrier, I think! This slaw also features raisins and apples and carrots for tons of sweetness. The perfect blend. 🙂 My slaw isn’t quite as pretty as traditional cole slaws because the holes of my circa-1980 food processor are kinda wonky, so if you take the time to slice a head of cabbage your slaw will look MUCH better than mine. Take a look at the original recipe and you’ll see what I mean. But looks aside, this slaw is fantastic and is sure to be a staple in my home for many summers to come. Enjoy! Happy Labor Day weekend!
one year ago: Healthy Crumb Topped Zucchini Bread
two years ago: Pumpkin Coconut Soup
three years ago: Chocolate Mousse
four years ago: Pumpkin Granola
five years ago: The BESTEST Pizza Sauce Ever + A Pizza How-To
Red Cabbage, Raisin, and Apple Slaw
slightly adapted from Budget Bytes
- 1/3 cup mayonaise
- 1/3 cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- freshly ground black pepper
- 1 small head purple cabbage [about 1.5 pounds]
- 2 large carrots, peeled
- 1 medium Granny Smith apple, cored
- 1/2 cup raisins [I used a mix of regular and golden]
In a small bowl, whisk together mayo, yogurt, vinegar, lemon juice, honey, and pepper for the dressing. Set aside.
Use a food processor or a sharp knife to shred the cabbage into thin strips and place in a large bowl. Grate carrots and apple, then toss with cabbage. Pour dressing over vegetables, then gently toss until combined.
Slaw is best within the first day or so, but lasts in the fridge up to one week.
Lentils are the new black beans. 🙂 This easy vegetarian meal is our new staple weeknight dinner! The carrot slaw elevates the classic Mujaddara dish into something extra special.
I used to not know what to do with lentils. They seemed mushy and weird. But then Ben and I started frequenting this fabulous Turkish restaurant in Indiana and I fell in love with their red lentil soup. So I bought lentils to recreate it at home… and they sat in my pantry for like two years. And moved to Nashville with us. Once here, I started making red lentil soup, but that’s all I did with lentils. Until I found this recipe in an old issue of Food Network Magazine. [True story.] Though the recipe didn’t say this was Mujaddara, aka the beans and rice of the Mediterranean, Middle East, and beyond, it clearly is.
I had a hard time making lentils and rice look pretty but there you have it. Since the fall, we’ve had this for dinner almost every other week and it’s so simple I can practically make it in my sleep! Since I can’t leave recipes alone, I have simplified the dish a weeee little bit from the original. Namely, the traditional dish calls for caramelizing the onions. I’m sure that’s great, but for a quick weeknight dinner? Not gonna happen, sorry. The traditional dish also serves the onions on top of the lentils and rice. But there’s no way Ben would like that, so I just dice ’em up like usual and saute them until they’re really soft and call it a day. Or a night. Or a dinner, whatever. I’ve also noted this in the recipe itself but you can use ANY rice and ANY lentils to make this fabulous meal. My most used combo is brown lentils with jasmine rice, but any combo will do. Just know that the amount of time it takes to prepare this dish is related to what type of rice and lentils you choose. Red lentils are quick, brown rice is slow, etc. And don’t forget the carrot slaw. It’s tangy and earthy and uses just three ingredients to make its magic! Carrots, lemon juice, and cumin. You can season with salt and pepper too. It’s divine! I really should always make a double batch of this stuff because Ben and I are ADDICTED to it, and I usually make more later in the week for leftovers. The contrast of the hearty lentil and rice mixture with the fresh slaw and yogurt is just fabulous. Enjoy!
one year ago: Apple Rubies in Coconut Milk
two years ago: Double Blueberry Walnut Muffins
three years ago: Quinoa Pancakes
four years ago: Lemon Blueberry Bread
Mediterranean Lentils and Rice with Carrot Slaw
from Food Network Magazine
- 1 1/2 cups rice – I’ve used basmati, jasmine, brown, and white so use what you like/what you have!
- 3 cups water or broth
- 3 cups shredded carrots – about 6 medium carrots
- 3 tablespoons lemon juice
- 2 1/4 teaspoons cumin, divided
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 1 cup lentils – any kind you like… red, green, or brown
- 2 cups chicken broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne
- freshly ground black pepper + salt
- plain greek yogurt or sour cream, for serving [or tzatziki!]
- fresh cilantro, for serving
Begin by preparing rice according to package directions.
In a medium bowl, combine carrots, lemon juice, 1/2 teaspoon cumin, and a little freshly ground black pepper. Set aside.
In a large skillet, heat the olive oil over medium heat. Add onion and cook until soft, about 6-7 minutes. Stir often and when almost done, add garlic, cinnamon, cayenne, and remaining cumin and cook until fragrant. Add lentils and water/broth to the pan and stir well to combine. Raise heat to high, and bring to a boil. Cover and reduce heat to low, and allow to cook for about 10-15 minutes or until lentils are tender. When rice and lentils are done, add rice to the lentil pan and stir to combine.
Serve rice and lentils topped with carrot slaw, yogurt, and cilantro.