Italian Wedding Soup

Even though it's supposed to be freaking -50 degrees tomorrow, your Red Deer Foodie is still looking at the brighter side of everything!  For instance, if it wasn't minus a million out, I wouldn't have reason to purchase new Ralph Lauren boots with sheepskin lining.  Today I did that.  I wouldn't be able to wear all my fave toques, mits, leg warmers, scarves, sweaters and all the other cute winter stuff in my closet.  I love winter!  Also, if it wasn't winter, I wouldn't receive issues of cooking magazines with pictures of soups on the covers saying things like "keep warm this winter"... ahhh winter. 

Yesterday I received the February issue of my fave Food & Wine and excitedly flipped through, checking out what I could cook NOW without having to buy new groceries!  So super pumped to spy the recipe for Grace Parisi's Italian Wedding Soup.   Nothing could be easier than this recipe!  Of COURSE I changed it a bit, and I would say it turned out awesome!!

Italian Wedding Soup
Ingredients:
8 cups chicken broth
1 large carrot, finely diced
1 rib celery, finely diced
1/4 cup orzo
1 lb lean ground pork
1/4 cup fresh grated parmesan cheese
1 clove garlic minced
1/4 cup Italian bread crumbs
2 cups baby spinach, chopped
1/3 cup fresh basil, sliced into ribbons
1 can white kidney beans, drained and rinsed

Method:
Bring chicken stock to a boil in a large pot.  Add carrot & celery and continue boiling for another 5 minutes.  Season with salt & pepper.  Add the orzo and cook until al dente, about 7 minutes.

Meanwhile, in a bowl, combine pork with 1/4 cup of parmesan, the bread crumbs, garlic, salt & pepper.  Form into 1 inch balls.  Drop the balls into the boiling soup and simmer for another 5-10 minutes. 

Stir in the spinach, basil and beans, and simer until everything is cooked through; another 5 or 6 minutes.  Serve with extra parmesan cheese - instant awesomeness.  Stay warm people!!

nom nom nom