Roasted parsnips make a great soup... with white chocolate as an accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year's #Choctoberfest.
Main Dishes, Recipes, Soups

#Choctoberfest: White Chocolate Parsnip Soup

Roasted parsnips make a great soup… with white chocolate as an amazing accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year’s #Choctoberfest. 

Roasted parsnips make a great soup... with white chocolate as an accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year's #Choctoberfest.

Announcement, announcement, announcement! Guess what!? Today is the last day of #Choctoberfest 2018… but you can still enter the giveaway (over $400 of prizes!) so get to it! 🙂 And then get back here for a yummy SAVORY chocolate recipe! Today’s recipe was inspired by the amazing and versatile chocolates made by Forte Artisan Chocolates, another one of our generous #Choctoberfest sponsors. I was fortunate enough to receive some samples of their chocolates–two varieties of white chocolate that I used in this recipe, one classic White Chocolate Cloud and the other an interesting Balsamic Vinegar in White Chocolate, as well as some amazingly rich 71% Dark Chocolate Brute. While all of them were incredible on their own, it was so fun using both varieties of white chocolate in a savory dish.

Roasted parsnips make a great soup... with white chocolate as an accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year's #Choctoberfest.

Truth be told, on my own I probably wouldn’t take the initiative to make something savory with chocolate. But Forte challenged us to at least try it… so try it I did! And this soup is the amazing result. It’s hard to describe this savory White Chocolate Parsnip Soup without having you over for a bowl, but it is very similar to a good butternut squash bisque or pumpkin soup. A little sweet, but not too overpowering. The white chocolate is a perfect compliment to the veggie goodness of this soup.

Roasted parsnips make a great soup... with white chocolate as an accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year's #Choctoberfest.

One of the most surprising things about making this soup was the fact that it definitely did not need any herbs or spices for flavor. The parsnips, when roasted, almost have a spiced flavor profile. I swear I smelled cinnamon! But alas, I just roasted them with olive oil, salt, and pepper. It was crazytown, but turned out to be the perfect compliment to sweet, rich white chocolate when they were blended with chicken broth, cream, garlic, and onion. This is a must try soup, especially if you can get your hands on some Forte Artisan Chocolate. This is the best white chocolate I have ever had, and lucky for you, you can use the code “CHOCTOBERFEST2018” on their website now to get a special buy 3 get 1 free sale. They have so many unique flavors… and a whole line of savory chocolate bars in their Gusto line. I can’t wait to try them all!

Roasted parsnips make a great soup... with white chocolate as an accent flavor! This soup is surprising and delicious, thanks to the rich, quality chocolates from Forte Artisan Chocolates, a sponsor for this year's #Choctoberfest.

All in all, I love this White Chocolate Parsnip Soup, even though it was a total experiment. My family enjoyed it too. It’s great with crusty bread and a side salad, but I can also envision it being a great first or second course for a fancy meal with some filet mignon. Or maybe at Thanksgiving! Yesss! How fun would it be to surprise your guests with soup, that includes white chocolate? Yes, please! Enjoy, friends!

one year ago: Double Chocolate Pumpkin Energy Bites
two years ago: Pumpkin & Sausage Pizza

four years ago: Banana Chocolate Chip Mini Muffins
five years ago: Funfetti Cookies
six years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
seven years ago: Roasted Vegetable Soup
eight years ago: Pumpkin Chocolate Chip Mini Muffins

Please check out more chocolate recipes here!!

White Chocolate Parsnip Soup

  • Servings: 8
  • Print

adapted from Chocolate for Dinner, An Italian Tradition by Francine Segan

Ingredients:

  • 2 pounds parsnips (about 4-5 large parsnips)
  • 2 tablespoons extra virgin oil
  • freshly ground black pepper and salt
  • 4 tablespoons unsalted butter
  • 1 large Vidalia onion, minced
  • 3 cloves garlic, minced
  • 2 quarts chicken stock
  • 1 tablespoon vanilla extract
  • freshly ground black pepper and salt
  • 45 gram White Chocolate Cloud bar by Forte Artisan Chocolates, chopped
  • 45 gram Balsamic Vinegar in White Chocolate bar by Forte Artisan Chocolates, chopped
  • 1 cup heavy cream or half and half
  • Juice of 1 lemon or lime
  • minced fresh rosemary or dill

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Peel and cut parsnips into one inch slices, then toss with olive oil. Season with a generous amount of salt and pepper. Roast for 40 minutes, tossing halfway through, until softened.

When parsnips are almost done, melt butter in a large dutch oven or stockpot. Add onion and cook over medium heat until softened, about 6-7 minutes. Add garlic and saute another 30 seconds until fragrant.

Pour in chicken stock, vanilla, and roasted parsnips. Season with pepper and a little salt, then bring to a boil. Reduce to a simmer, then cover and cook for 20 minutes. Add chopped white chocolate, then stir until melted, about 2-3 minutes. Remove from heat.

Add in heavy cream and lemon juice, then use an immersion blender to puree until smooth. Serve with a touch of fresh herbs. Enjoy!

Disclosure: I received free product from Forte Artisan Chocolates to use in this recipe for #Choctoberfest. I was not required to review them or provide positive feedback. All opinions are my own. You can learn more about Forte Artisan Chocolates and get great recipe ideas from them on Facebook, Instagram, Twitter, and Pinterest.

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If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE! Recipe for Blueberry Sweet Rolls on thepajamachef.com @thepajamachef
Breakfast, Pastries, Recipes

Blueberry Sweet Rolls

If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE!

If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE! Recipe for Blueberry Sweet Rolls on thepajamachef.com @thepajamachef

Long time no blog. Lots has been going on in my corner of the real world… including a new job (still at my library, just new responsibilities) and the start of marathon training (Rocket City Marathon in December). I know I could blog in the evening but I’ve honestly been more interested in reading a nice book. Currently, The Outsider by Stephen King. Eeeeek! I’m actually typing away at this post during my lunch break. But I’m back, and I bring BLUEBERRY SWEET ROLLS! These are absolutely phenomenal and I hope you can make them before summer is up. If you like cinnamon rolls, and you like blueberries, you will l-o-v-e these blueberry sweet rolls. #promise

If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE! Recipe for Blueberry Sweet Rolls on thepajamachef.com @thepajamachef

Homemade cinnamon rolls are my love language. If someone tells me they’re making cinnamon rolls for brunch, and I show up expecting homemade cinnamon rolls and am greeted with their sad canned counterpart… I have to admit I’m a little disappointed. Not that people need to make good food (read: homemade cinnamon rolls) to be my friend exactly, but just that soft, fluffy sweet rolls are absolutely fabulous… and the canned kind are just a little blah. I know people are scared of baking with yeast, but it’s totally doable–and this recipe is a great place to start! For these blueberry sweet rolls, I use the same dough as my Copycat Cinnabon Cinnamon Rolls… and that dough is SO forgiving. I’ve screwed it up more times than I can count. I’ve mismeasured the yeast, added too much flour, forgotten the buttermilk… I could go on. Basically, it takes a lot to mess up that dough, and even if you do, chances are good that your sweet rolls will still bake up soft and tender. And still be easy to roll out. #winning And for the record, if you invite me over, ask ME to make the cinnamon rolls. I’ll be happy to oblige!

If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE! Recipe for Blueberry Sweet Rolls on thepajamachef.com @thepajamachefI could eat regular cinnamon rolls year round, but in the summer, I want to add fruit to everything! I mean, I eat copious amounts of fruit every day… so it’s only natural. Peaches! Watermelon! Berries of all types! This time, I loaded up on the blueberries because why not? The sweet blueberry filling I made is good enough to eat with a spoon, but please save some for your sweet rolls. You’ll probably have extra so you can swirl it in your oatmeal, top your ice cream with it, or just enjoy it as is. I added some cinnamon to the blueberry filling because it seemed only natural, but there’s also some cardamom in there to make it extra special. The best part about the blueberry filling is that some of it pools on the bottom of the baking dish as the rolls rise and bake. Yum!! After the rolls are baked up and before you dive in, take a minute to make a super easy cream cheese frosting. I added a bit of lemon juice and lemon zest, and that citrus addition was perfection! I prefer cream cheese frosting on my cinnamon rolls, blueberry or otherwise, but if you want something a little lighter, you could just make a glaze with powdered sugar, cream/milk, and lemon juice. There are recipes online but you could improvise with a cup of powdered sugar, a tablespoon of cream/milk, and a tablespoon of lemon juice and go from there. I highly recommend the cream cheese frosting but if you want something simpler, that glaze would also be fantastic.

If you love cinnamon rolls, and you love blueberries, you NEED TO MAKE THIS RECIPE! Recipe for Blueberry Sweet Rolls on thepajamachef.com @thepajamachef

Oh, and while this post is 100% NOT sponsored, if you’re in Nashville… be sure to check out Mr. Blueberry for the delivery service of your blueberry dreams. I used their luscious Michigan blueberries to make these sweet rolls (and to devour!). The season is almost ending (I think the last delivery is next weekend, August 24-25, 2018). Just FYI, friends! 🙂 Have a great Wednesday!!

one year ago: Mexican Lasagna
two years ago: Awesome Kale Salad
three years ago: Cheesy Veggie Pasta
four years ago: Dulce de Leche Peanut Butter Sandwich Cookies
five years ago: Chocolate Zucchini Muffins
six years ago: Cinnamon Bacon Carbonara
seven years ago (wow!): Maple Pecan Pear Scones

Blueberry Sweet Rolls

  • Servings: 12-15 rolls
  • Print

adapted from my Copycat Cinnabon Cinnamon Rolls

Ingredients:

for dough

  • 3/4 cup water – microwaved for about 15-20 seconds, should feel warm like bathwater, about 105-110 degrees F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup sugar, divided
  • pinch of salt
  • 1/4 cup buttermilk [1/4 cup milk + a couple drops of lemon juice/vinegar stirred and left to sit for 5 minutes works great]
  • 1 egg, beaten
  • 1/3 cup canola oil
  • 4 1/2 to 5 cups all-purpose flour

for filling

  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup brown sugar, packed
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon cardamom
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla
  • 1/4 cup unsalted butter, softened

for frosting

  • 2 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • zest of one large lemon
  • 1 – 1 1/2 cups powdered sugar

Directions:

In the bowl of a stand mixer, stir together warm water, yeast, and 1 tablespoon of the sugar. Let rest for 5-10 minutes until yeast starts to bubble. When frothy, add salt, buttermilk, egg, oil, and remaining sugar. Whisk to combine. With a wooden spoon, stir in 2 cups of the flour. Then using a dough hook, add flour in 1/2 cup increments, mixing on low speed until dough begins pulling away from the side of the bowl. When a total of 4 1/2 cups flour have been added, increase speed to medium and knead for 5 minutes. If you need to add an additional 1/2 cup flour, do so during this kneading process. I usually add the extra flour if the dough seems too sticky.

Grease a bowl with cooking spray [you can use the same bowl if you are coordinated enough to grease while the dough is in there/hold it to the side], then allow dough to rise in a warm location, covered with a dish towel, until doubled in size. This should take 1-2 hours.

When dough is almost ready, prepare filling.

In a medium saucepan set over medium-high heat, stir together blueberries, brown sugar, cinnamon, and cardamom. Bring to a boil, then reduce heat to low. Cook for 4-5 minutes, stirring occasionally. In a small bowl, whisk together lemon juice and cornstarch, then pour into blueberry mixture. Cook for another minute or two until mixture begins to thicken. Remove from heat and stir in vanilla. Allow to cool. Mixture will thicken a little more as it cools.

Grease a 9Ă—13 inch baking pan and set aside.

When dough is ready, flour your clean counter top/work surface. Punch down the dough and roll into a large rectangle, about 20Ă—30 inches. Spread butter over dough, leaving a 1 inch margin on all edges.

Next, top with the blueberry filling mixture. You probably won’t use all of it, and if your filling is very runny, you will want to use a slotted spoon to remove excess liquid. I overfilled the rolls so I would recommend starting with 1/3 cup of the filling and adding more from there. Extra filling is great on ice cream or oatmeal, or by the spoonful!

Roll into a tight log, rolling from the long side closest to you. When you are almost to the other end, bring the far long side up and over so the seam is on top. Gently press the exposed edge to the top of the dough to seal.

Divide the log into three sections, then divide each section into four or five rolls depending on how big you want them. Cut with a sharp knife and gently transfer cinnamon rolls to prepared pan. If you lose the filling along the way, just gather it up and sprinkle over cinnamon rolls. Cover rolls with a dish towel and let rise in a warm location for another 1-2 hours, or cover with plastic wrap and place in the refrigerator to bake the next morning [this is what I always do]. For the refrigerator rise, remove from refrigerator and let rest at room temperature for 30 minutes before baking.

When ready to bake, preheat the oven to 350 degrees and bake for 15-17 minutes for 15 rolls or about 18-22 for 12 rolls. Bake until tops begin to brown, but check in the middle to make sure the dough isn’t raw. If they need additional baking time, cover with foil to prevent excess browning.

While rolls bake, prepare frosting. Using a stand mixer, hand mixer, or a whisk, beat together cream cheese and butter until smooth. Add vanilla, lemon juice, and lemon zest, beating until combined. Add powdered sugar gradually, mixing until smooth. In my stand mixer this usually takes about 2-3 minutes. When I make the rolls the night before, I leave the butter and cream cheese on the counter overnight so they are soft in the morning.

When rolls come out of the oven, immediately spread half of the frosting on top. Add additional frosting on individual rolls for serving, or when they have cooled down considerably. Serve warm–they reheat well too!

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.
Chicken, Main Dishes, Recipes

Sheet Pan Chicken Gyros with Lemony Yogurt Sauce

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Chicken gyros–baked in the oven–are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

Back to school is here! At my house, it has come and gone. This week marks my husband’s second full week teaching at his new school and things are going well. His schedule is a little more flexible than last year, which has been so nice. Ben gets home earlier–even when he picks up our little guy at daycare. This means dinner isn’t quite as rushed and we have a little more family time in the evening. I’m sure things will ebb and flow a little as the year goes along, but so far, I’m just trying to enjoy the reprieve while it lasts! Especially since it’s still summertime, technically.

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

One way I’ve been trying to make the most of these longer late summer nights is by keeping dinner simple. I’ve probably talked about that a gazillion times since I went back to work after baby was born, but it’s still true. I can’t tell you how many meal planning and prep schedules, systems, and calendars I’ve tried to get my life in order. I haven’t paid for any yet (and don’t think I will). At some point, I’d love to write a post detailing my meal planning system, as it is… because I ***think*** I finally have something down that works for us. YAY! But I don’t know if anyone is really interested in that sort of thing–are you?

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

But anyways, the meal I’m sharing today… Sheet Pan Chicken Gyros with Lemony Yogurt is completely a by-product of my simple weeknight dinner theme. I know these aren’t true chicken gyros BUT they are truly delicious! Slicing the chicken before baking allows for quicker cooking… and seasoning the chicken with olive oil, lemon juice, and plenty of herbs makes sure your chicken is moist (sorry) and not a gross dried out mess. To dress up the chicken, be sure to serve it with some fresh pita, chopped veggies, and a super delicious (and EASY) lemony yogurt sauce. Sometimes I’m tempted to skip sauces when making recipes… “oh, I’ll just use hummus instead.” But seriously guys… please don’t! This lemony yogurt sauce is just THREE ingredients–plain greek yogurt, lemon juice, pepper. That’s it. Whisk together and enjoyyyy! This dinner is the best.

one year ago: Baked Burritos with Pinto Beans and Kale
two years ago: Zucchini Apple Walnut Muffins
three years ago: Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce
four years ago: Churro Cheesecake Bars
five years ago: Pesto Potato Salad
six years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
seven years ago: Summer Mexican Soup

Sheet Pan Chicken Gyros with Lemony Yogurt Sauce

  • Servings: 6
  • Print

Chicken gyros--baked in the oven--are a wonderful weeknight dinner option! Lemony yogurt sauce makes these tender herbed chicken strips even more amazing. These gyros are great served with pita, rice, and lots of fresh veggies.

inspired by my sheet pan chicken fajitas

Ingredients:

for gyros

  • 1 large yellow onion, sliced
  • 1 1/2 pounds chicken breast, thinly sliced
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon dried dill
  • 1/2 teaspoon garlic powder
  • freshly ground black pepper
  • pinch of kosher salt
  • juice of 2 lemons (approximately 1/2 cup)
  • 2 tablespoons olive oil

for lemon yogurt sauce

  • 1 cup plain greek yogurt (full fat!)
  • 4 tablespoons lemon juice
  • freshly ground black pepper

for serving: pita, romaine lettuce, chopped tomatoes, sliced red onions, feta, lemon yogurt sauce, hummus, greek lemon rice, etc.

Directions:

Preheat oven to 400 degrees F. Line a large baking sheet with foil, parchment, or a silpat for easy clean up. Alternatively, you could just spray with nonstick cooking spray. Spread sliced onion and chicken on the baking sheet. Season with oregano, dill, garlic powder, pepper, and salt. Drizzle with lemon juice and olive oil, then toss everything together with your hands. This could all be done in a bowl if you prefer… but I prefer fewer dishes! Spread in an even layer.

Bake for 20-25 minutes or until chicken is fully cooked.

While chicken is cooking, prepare lemon yogurt sauce by whisking together greek yogurt with lemon juice. Season with pepper as desired. Chill until ready to serve.

Serve chicken in a pita with romaine lettuce, chopped tomatoes, sliced red onions, feta, lemon yogurt sauce, hummus, greek lemon rice, or any other desired toppings. Enjoy!

Main Dishes, Recipes, Salads

Awesome Kale Salad

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

I’ve been making this kale salad pretty much non-stop since last July. Well, non-stop if you count the break from September to March. See, I found out in September that I was pregnant with Baby Volde and so I decided to nix fried eggs until the baby was born. I didn’t obsess over dietary stuff during pregnancy but uncooked eggs [not in cookie dough, mind you] kinda freak me out. But they’re delicious so I push through it for the joy, haha. And when springtime started coming and mama needed a good salad, I decided to live on the wild side and hope fried eggs didn’t make me sick. They didn’t, whew! But I’m not a doctor so if you’re pregnant or otherwise immunocompromised, proceed at your own risk. #disclosureover

Anyway, I love this salad for three reasons: 1) kale; 2) eggs; 3) potatoes. And also for two more: healthy and fried. Total opposites, I know… but kale is healthy… so are eggs and potatoes too. But they’re a little more unhealthy if you fry them… but the kale part takes away the guilt! That, and the potatoes are just pan-fried so that is mucho better than deep frying, right? Soooo, this salad is the BEST combination of healthy and fried, guilt free and delicious. Does that make sense to you? It makes sense in my head so I hope so!

This kale salad is truly awesome. I mean, adding fried eggs and fried potatoes to kale makes it awesome, even if it sounds a little weird at first. You need to try this!

You have to experience this salad to understand its greatness. At first Ben was skeptical. I mean, fried eggs on a salad? Bizarre. And, the runny egg part of the fried egg serves as the salad dressing. Another notch on the weird scale, but it works. Plus, the egg gives a little more staying power to the salad. Usually I have to have meat on a salad to make it filling, but not here. Though you could add bacon for some extra deliciousness. 🙂 Anyway you make it, you’re sure to love it!

Oh and before I go, I have to mention my silverware. Isn’t it so cool? I received a fork and spoon handstamped from Tattooed Silver, a great small business located in Ohio. Tattooed Silver is the business of a fellow Wittenberg University alum, and I’m excited that we started a lil partnership. You can find them on Instagram, Facebook, and Etsy. Her products are all so unique and fun, and would make great gifts too. 🙂

Enjoy!

one year ago: Cheesy Veggie Pasta
two years ago: Chocolate Cream Filled Cupcakes
three years ago: Double Chocolate Banana Muffins
four years ago: Chocolate Zucchini Muffins
five years ago: Crock Pot Santa Fe Chicken
six years ago: Potato Soup

Awesome Kale Salad

  • Servings: 4
  • Print

Inspired by the best parts of these salads from Jenna’s Everything Blog and We Are Not Martha, with my own additions too 🙂

Ingredients:

  • 1 bunch kale
  • extra virgin olive oil
  • juice of 1 lemon
  • salt and freshly ground pepper
  • 1/2 tablespoon honey, if desired
  • 1 teaspoon whole grain dijon mustard, if desired
  • 4 medium potatoes – 1 per person
  • chili powder
  • dried oregano
  • garlic powder
  • 8 eggs – 2 per person
  • optional additions: diced avocado, crumbled feta, chopped bacon, etc.

Directions:

Wash and dry kale, then cut into thin strips taking care to remove the middle stems. Place in a large bowl and massage with several glugs of olive oil and the lemon juice until kale softens, then season with salt and pepper. If desired, drizzle honey and dijon mustard on top and toss/massage that in as well.

Meanwhile, dice potatoes into bite size pieces [1 per person]. Heat a large skillet over medium-high heat and add some olive oil to the pan. When hot, reduce heat to medium and add potatoes. Season with a little salt, a lot of pepper, and some chili powder, garlic powder, and oregano. Saute, stirring frequently, for about 10-12 minutes until potatoes are crispy and cooked through.

When potatoes are finished, remove to another dish and cover with foil to retain heat. Reduce heat to medium-low and fry eggs as desired [2 per person].

Serve kale in a big bowl or plate. Top with potatoes and fried eggs, along with other desired additions. Enjoy!

Main Dishes, Recipes, Soups

Italian Wedding Soup

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!

Italian Wedding Soup | thepajamachef.com

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?

Italian Wedding Soup | thepajamachef.com

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

  • Servings: 10-12
  • Print

from September/October 2014 Taste of Home

Ingredients:

for meatballs

  • 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

for soup

  • 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

Directions:

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!