Thursday, January 31, 2008

Emergency Recipe Request.. Italian Wedding Soup

Many years ago, I owned and managed a retail/wholesale tile and stone store. One Sunday afternoon, a young man came into my store declaring he had an emergency. It seems his wife had dropped off a christening gown at the dry cleaner (next door) earlier that same week. The man was supposed to have picked up the gown earlier that day, as their child was to be christened in an hour and a half.. and the dry cleaner was CLOSED! The frantic man begged for my help. Of course, I didn't have a key to the dry cleaner, nor did I have a contact number for the store owner. So, in an attempt to help this desperate man, I called the owner of the plaza, a wise elderly gentleman who declared "tell him poor planning on his part does not constitute an emergency on my part." At first I was shocked! Imagine not even trying to help this poor man, who was going to be dutifully executed upon his return home! I begged the plaza owner to concede and contact the dry cleaner, and he finally gave in.. the man received his christening gown with about 15 minutes to spare.

Long story short, today I received an urgent plea from Kristin (and I suspect Abbey is in the mix somewhere too..): "PLEASE, PLEASE, PLEASE... post your italian wedding soup recipe to your blog!" Today, of all days! I'm swamped!.. But here it is, just for you!

Italian Wedding Soup ala Sharon

½ pkg. Black Angus frozen meatballs*
6 to 8 cloves of garlic
1 tsp dried basil
½ tsp onion powder
2-3 tsp black pepper
1 TBSP Italian seasoning
dash salt or to taste
5 ¾ cups chicken stock**
1 cup uncooked ditalini pasta
½ large yellow onion, finely chopped
2 medium red potatoes with skin on and cut into ½” cubes
1/3 cup finely chopped carrot
1 rib celery, finely chopped

* Cook meatballs in oven according to package directions, plus 5-10 minutes, turning twice. Drain meatballs on paper towel, and cut into sixths before adding to soup.

** If using canned stock or chicken broth, add 1-2 extra cloves of garlic, tsp white pepper and black pepper to taste.

General Cooking Directions:
In a large stock pot, heat broth and spices to boiling. Add chopped carrot, and pasta, heat again to boiling, stirring frequently. Add potatoes, onions, and meatballs and bring to a boil. Reduce heat to medium cook at a slow boil for approximately 10 minutes, or until potatoes and carrots are done. It is important to stir pot often to prevent sticking.

Serve with hot garlic bread for a delicious meal!
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