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I know……… I haven’t posted in a while………. I will try and be better……… next year…….. this is what slowed me down this December……… 1st trimester and it’s accompanying joys make for low productivity!…… but that’s okay……. I don’t mind!

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Not from the Campbell’s can………… but based off it!

Italian Wedding Soup
8 cups chicken stock/water
(I used about half and half, obviously if you have alot of stock, this would be wonderful with all stock, but I used half and half cause that’s what I had out! And I started with about 6 cups but ended up adding a couple more cups during cooking, so you could either just start with it all or add more as needed!)

Add:
1 small onion, finely chopped
4-6 garlic cloves, minced
2 tsp basil
2 tsp salt
(might need more – I would let people add their preference while serving though)
1 tsp pepper

Bring to a boil and add:
1 cup acni de pepe pasta

Let cook 7-10 minutes and add:
2-3 cups COOKED mini meatballs – think child’s bite size
(I used 1/2-3/4 of a pound, made the meatballs and cooked in the oven earlier in the day. I often make a couple cups of mini meatballs when I make other meatballs and freeze them to make meals like this a little easier!)
2 cups fresh or frozen spinach

Cook till everything is warmed through and spinach is cooked down – maybe 20-30 minutes.
Serve hot with fresh bread!

This post is part of Pennywise Platter at Nourishing Gourmet

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