Let’s try a recipe here shall we?

We are having a “soup week” this week – with every evening being another type of soup. Or stew, or chili.  I thought I’d share with you my version of Wedding soup. I found this soup somehow online last year and it’s become one of our staple meals when the weather is cold and yucky.



Sorry this is not a more glorious picture 🙂

You’ll need –

1 good sized onion

4 carrot stalks

4 celery stalks

2 cloves garlic


2 containers of chicken broth – I used organic from Whole foods OR make your own which I have done too.


2 lbs of ground beef OR turkey – last night I used turkey for the first time

1 egg –

1 cup orzo

1 very large bunch of spinach


salt, pepper, garlic powder, 21 seasoning salute from Trrader joes if you have one-



Start out by making your meat balls – mix 2 pounds of your choice ground meat (beef or turkey) with about 1 tsp salt and pepper (or to taste), garlic powder and 21 seasoning salute. – I would guess its about 1 – 2 tsp each – I just add 🙂



Add one egg to help bind the meat  – You could skip this though – I don’t add an egg when I use ground beef.



Mix until all the ingredients are incorporated. You can use a mixer here fitted with a paddle blade or your hands. Today I mixed manually –



Using hands or a spoon – form the seasoned meat into 1 inch meatballs. Place on a lined baking sheet or baking pan and toss in the oven at 400* for 20 minutes or so. They will finish cooking while they are simmering in the broth –







While your meatballs are baking you’ll start the actual soup. Grab your veggies – Onion, carrot, celery, garlic –



and dice into 1/4 – 1/2 inch pieces – mince the garlic



Add your veggies to a stock pot that you’ve heated and added about 1 tbs olive oil –



Let the veggies sauté in the sauce pan until the onions are nice and translucent –



Add your chicken broth at this point – bring up to a simmer and add your cooked meatballs –





Leaving your soup to simmer for about an hour – you have time to walk away!  I took Jaia to dance class at this point and left the rest up to my eldest  Rowan with instructions to take pictures when she added the orzo and spinach. She forgot to take pictures 😦

After about an hour, add one cup of Orzo and a huge bunch of spinach that’s been chopped into small pieces.

Let that simmer until the orzo is cooked through – 7 to 10 minutes. Taste and adjust the seasonings – adding more salt and pepper if you choose –


Serve with a glass of wine and maybe a nice loaf of french bread!  Both of my girl love this recipe and often ask for it for dinner!


Bright Blessings –




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