Italian Wedding Soup

Soup is the perfect winter meal. It warms the soul and those loaded with veggies are super healthy! I discovered Italian Wedding Soup about a year ago at my college dining hall. One of the great things about living on campus is the unlimited amount of food in the dining halls! I was also exposed to new cuisines and dishes that I had never heard of. One day, I tried Italian Wedding Soup because the name intrigued me. After my first spoonful, I was hooked! The tender meatballs melted in my mouth and the broth was addicting. This was also the time I discovered orzo. I remember thinking, “What kind of rice is this?” Yeah, I don’t know my pastas very well.

This recipe is inspired by several recipes I came across over the web. I used a combination of pork and beef but you can use whatever meats you like including chicken, turkey, and veal.

For the meatballs:
1/2 pound lean ground beef
1 egg
2 tb dry bread crumbs or panko
1 tb parmesan cheese
1/2 tsp dried basil
salt & pepper
1 tb oil

For the soup:
1 tb oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup orzo pasta
8 cups chicken stock
2 cups fresh spinach
salt & pepper to taste

Directions:

1. Combine beef, egg, bread crumbs, parmesan cheese, basil, salt, and pepper in a bowl and mix thoroughly. Form 1 inch meatballs and set aside.
2. In a large skillet, heat 1 tb of oil over medium heat. Add the meatballs in batches and cook until all sides are browned. Set aside.
3. In a large stockpot, heat 1 tb of oil over medium heat. Add the carrots, celery, and onions and sauté for about 3 minutes. Add meatballs, pasta, and chicken stock. Bring to a boil then reduce the heat to a simmer. Cook for about 10 minutes or until pasta and vegetables are tender and meatballs are cooked through. Season with salt and pepper. Turn off the heat, add spinach, and cover for 5 minutes. Serve hot with grated parmesan cheese if desired.

This soup is even better the next day! Just reheat it in the microwave or simmer it over low heat. Enjoy!

Creamy Chicken, Spinach, Mushroom Skillet Pasta

I made this pasta dish on a whim using ingredients I already had in the fridge. This recipe is easily adaptable with other vegetables and pasta. I used three kinds of cheeses in this recipe and it was wonderful! The cream cheese adds a slight tanginess. I also added a couple of diced hot peppers for an extra kick. This is a quick and easy recipe but make sure you find the biggest skillet you have, because this makes a lot of food!

Ingredients:
1 box penne pasta
2 chicken breasts, seasoned to your liking
2 tb oil, separated
2 cloves garlic, minced
2 cups spinach
2 tb butter
2 tb flour
4 cups button mushrooms, thinly sliced
4 cups milk
4 oz cream cheese
1/2 cup Parmesan cheese
1 cup Mozzarella cheese
salt & pepper to taste

Directions:

1. Boil pasta to desired tenderness. While pasta is cooking, heat pan over medium heat and add 1 tb of oil. Season the chicken breasts and cook for 8-10 minutes or until cooked through. Let chicken rest for 5 minutes, then cut into bite sized pieces.
2. In a large skillet, add 1 tb of oil and minced garlic. Sauté garlic, spinach, and mushrooms until spinach is wilted and mushrooms have softened. Transfer vegetables into a bowl and set aside.
3. In the same skillet over medium heat, add butter and flour and whisk until combined for 1 minute. Add milk and bring to a simmer, stirring constantly. Add in Parmesan, Mozzarella, and cream cheese. Whisk until cheese has melted and sauce has thickened. Season with salt and pepper.
4. Add cooked pasta, spinach, mushrooms, and chicken into the skillet and mix until combined and heated through. Yields 6 servings.