last week’s cooking adventure: italian wedding soup!
naturally, i made a few last minute modifications because i have extreme difficulty following directions. the recipe called for a yellow onion, but i subbed shallots because…well, the walk to the grocery store is quite long and 2 shallots seemed a lot easier to carry. i know, not the best logic, but you try hauling your ass for 25 minutes through brooklyn with 2 large bags of groceries.
i couldn’t find the right kind of pasta in trader joe’s, so i just stole some orzo from lynne. the recipe also called for chicken meatballs, but i used turkey instead.
actually, the more i describe the cooking process, the more i realize that i didn’t follow any of the directions whatsoever. anyway.
i used to make meatballs
with for my college roommates all the time. they’re so easy and i enjoy feeling like an old italian grandma trapped inside the body of a small asian girl.
i prefer cooking my meatballs in olive oil over the stove, but i baked them (350 degrees) on parchment paper instead. to make the meatballs, combine whatever ground protein you have, about 1/2 a cup of parmesan cheese, some chopped flat leaf parsley, minced garlic, olive oil, and bread crumbs. (i like using panko instead of regular bread crumbs - they get a little crunchier/crispier). mix all of the ingredients until you get the right consistency - sort of moist and sticky. sorry that sounded disgusting but that’s really the best description, and i just spent 5 minutes thinking of adjectives before i decided i was over it. start forming the meatballs in your hands and place on a parchment lined baking sheet. and that’s it! do not buy mama lucia meatballs because they taste like a ball of yarn and their commercials are awful. please.
the actual soup is really easy to make - chop 3 carrots, a few stalks of celery, and about a cup of shallots (or some variety of onion) and sautee for a few minutes on medium heat in oil. add about 10 cups of chicken broth, bring to a boil, and then add the pasta/orzo/whatever. let the pasta cook a bit (adjust the time based on what type of pasta you’re using), then drop the meatballs in and stir in some fresh spinach. easy, right?
on tonight’s menu - chive risotto balls! with the fresh, local, apartment grown chives that were lovingly cultivated on my kitchen’s radiator. stay tuned!