I hope you all had a wonderful Valentine’s Day. Whether you celebrated or not, it’s important to have a good Tuesday. Our new favorite Mexican place advertised a fajitas and ‘ritas special and as soon as the words left my mouth, Marc was ready to go. We are not fans of huge crowds and decided to go low-key for V-Day. We’re also indulging in a wine and food pairing at one of our favorite restaurants on Sunday, yippee! Our steak fajitas and margaritas were wonderful and then we splurged by heading over to our favorite gelato spot for a trio of sea salt caramel, raspberry lavender and chocolate with cocoa nibs. We asked for the gelato to go and enjoyed it with two spoons while watching Jeopardy. I highly recommend watching Jeopardy today and tomorrow. It’s IBM’s Watson computer vs. Jeopardy’s two best contestants. Exciting news in nerdland!
When the temperature drops, I feel like eating soup every day. I especially love soups that do not need to be blended to save me a few minutes and a few dishes. I had never made Italian Wedding Soup before and when I saw this dreamy recipe on The Kitchn, I put the ingredients on my shopping list. The soup comes together really quickly, but tastes like a long-cooked soup. I chose kale for the greens and it works beautifully because it just does not get soggy the way other greens do. If there was a kale fan club, I would be an enthusiastic member. I want to be bold and say I could be the president, but I know I have some stiff competition out there. If you aren’t a fan, feel free to use your favorite greens.
Recipe: Italian Wedding Soup
Recipe slightly adapted from The Kitchn
3/4 lb. ground pork
1/2 C. panko bread crumbs
3 large eggs
1/2 C. grated Romano cheese, divided
1/2 C. grated Parmesan cheese, divided
1 t. dried oregano
1 t. coarse sea salt
1/2 t. freshly ground pepper
3 T. extra virgin olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 C. water
1 bunch kale (middle rib removed and torn into bite-sized pieces)
1. Combine ground pork, panko, 1 egg, 1/4 C. Romano and 1/4 C. Parmesan, oregano, salt and pepper in a bowl. Mix until just combined and then form into 3/4″ to 1″ balls. You should have about 20-30 depending on size.
2. In a large soup pot, heat 2 Tablespoons oil over medium heat. Add the meatballs in batches and cook, turning to brown on all sides, about 3-5 minutes. It is ok if they are still a bit pink in the middle, they will continue to cook in the broth. Set them aside on paper towel-lined plates to absorb excess oil.
3. Add onions and garlic to the same soup pot, scraping up any flavorful bits from the meatballs. If the soup pot does not contain enough oil to cook onions and garlic, add remaining 1 Tablespoon of oil and heat before adding onions and garlic. Sauté until onions are tender and garlic is soft, but not brown, about 3-5 minutes. Add water and bring to a boil. Add the greens, reduce the heat and let simmer for 10 minutes. Add meatballs and cook another 5 minutes.
4. Meanwhile, combine 2 eggs and remaining cheeses in a small bowl and blend with a fork. Slowly pour the egg mixture in the hot soup, stirring constantly. Cover and simmer until egg bits are set, about 1 minute. Season to taste with salt and pepper and a squirt of lemon, if desired. Serve immediately.