Tonight is our turn to serve supper after church. I’m sharing one of my favorite soups out of my soup nazi stash…and I have even managed to make it super easy. Some days I like to do it all from scratch…but not when I am making a large batch.
So, here is my recipe for Italian Wedding soup for a crowd!
Saute a pound of finely diced carrots, a pound of finely diced celery and a pound of finely diced onion in some Olive Oil. Wait until it all looks soft. Then add about three gallons of water, and a jar of Orrington Farms Gourmet Chicken Soup Base (This stuff is awesome and is the closest I have found to homemade chicken stock. Chicken is the first ingredient and it is MSG free). I bring the whole mixture to a low boil, add about four cloves of crushed garlic, and then plop in a pound of Acini di Pepe pasta. Let it simmer for a bit so the pasta can cook, then add a bag of frozen Italian Style meatballs. Simeks is my favorite brand, they have good flavor and just the right shape and size. Simmer for a bit to heat the meatballs through, then add a bag or two of frozen whole leaf spinach. Heat through. Serve, topped with fresh grated parmesan and some crusty bread!
I’ll post some pictures tonight after the soup is cooked. I can almost taste it now!