Here are our family pics from this Fall, 2017. My sweet friend Hailey Fast traveled back to town to do some mini sessions with several families. We were so excited to have her photograph us again. She always does an amazing job...
Thursday, November 12, 2015
Monday, October 13, 2014
It's a chilly and rainy Fall day here in the Midwest. I was scrolling through Pinterest looking for soup recipes to make this coming week. Then I remembered this soup, which I haven't blogged yet! It is sooo very good. They whole family loves it! I am not sure why it is called "California" Italian Wedding Soup, but it is filled with bright flavors from tons of lemon zest, basil, green onions, etc. Nothing like a fabulous soup recipe to get me bloggin' again. Let's just say it's been awhile, ahem. I originally found this recipe on Allrecipes years ago. It has been a family favorite for awhile now. I think I added the carrot to have more veggies and color.
Here are the ingredients you will need:
Finely chop and mix up all the meatball ingredients before adding the meat...
Mix in the meat until just blended...
Make tons of the tiniest meatballs you can make! About a 1/2 inch at most...
Drop them into some boiling broth to cook...
Add the zest of an entire lemon to the broth...
Along with one finely sliced carrot and the orzo to cook for a bit...
Finally add some baby spinach at the end of cooking...
Heaven in a bowl! So comforting, and it is amazing what the lemon zest does for it! Garnish with a little shredded parmesan if desired.
California Italian Wedding Soup
1/2 lb. Extra Lean Ground Beef
1 Egg, lightly beaten
2 Tbs. Italian Seasoned Bread Crumbs
1 Tbs. Grated Parmesan Cheese
2 Tbs. Basil Leaves, shredded (chiffonade)
1 Tbs. Flat Italian Leaf Parsley, chopped
2 Green Onions, sliced thin
5 3/4 Cups Chicken Broth
2 Cups Baby Spinach, coarse chopped if desired
1 Carrot, peeled and sliced thin
1 Lemon, zested (Or the zest of an entire lemon.)
1/2 Cup Orzo (rice-shapped pasta), uncooked
Grated Parmesan Cheese, for topping
Mix together the egg, bread crumbs, parmesan cheese, basil, parsley, and green onions. Add the meat and mix until just well blended. Form as man tiny meatballs as you can. Try not to make them over a 1/2 inch in size. The tinier the better! Meanwhile heat up the broth in a large pot over high heat. When boiling drop in the meatballs. Stir in the orzo and carrot. Return to a boil and reduce heat to medium. Cook at a slow boil for about 10 minutes until the orzo and carrot are tender. Add the spinach in the last few minutes of cooking. Serve sprinkled with more cheese if desired.