Monday, March 10, 2008


Italian tryst soup (recipe in the comments)
Lemon broccoli

Hot tea
English toffee
The original recipe for tonight's soup was for a speedy version of Italian wedding soup that uses prepared meatballs (vegan or turkey seem like your best bets here). We have a bunch of things on the agenda for tonight so a quick and easy meal seemed warranted. I love Italian wedding soup, but had never had it with tomatoes, so was curious to try this version. Sort of like last night's "Benedict", this doesn't seem much like Italian wedding soup. So we re-tooled the recipe a bit, keeping the speed, and named it ourselves. It's an incredibly easy meal that is pretty good for you and very comforting. Enjoy!

Prep Notes
Difficulty: Easy
Chopping: Spinach
Time: 20 minutes
Make ahead: I think this would be ok, but I would add extra broth when I reheated as the pasta and meatballs will absorb a lot as they cool.

J: "This soup is the bomb!"
M: "Italian comfort food."

1 comment:

J said...

Italian Tryst Soup – M & J (inspired by Whole Foods)
Serves 3-4

1 can Italian-style diced tomatoes, undrained
6 cups organic broth (chicken or vegetable)
¼ lb elbow pasta
1 (16-ounce) package vegan or turkey meatballs, undefrosted
3 cups fresh organic spinach, roughly chopped
¾ t dried basil
¾ t dried oregano
¾ t dried parsley
Salt and pepper

Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and herbs and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. If the meatballs are larger than bite size, cut them into halves or quarters. Season to taste with salt and pepper. Ladle into bowls and serve.