I Shall Overcome

Have you ever wanted to make something so badly but no matter how hard you tried you just couldn't get it right--be it crafting, cooking, or whatever? Well, last year I encountered that. I wanted to try to make wedding soup from scratch. Now, if you don't know what wedding soup is, well, you're really missing out! It's an Italian soup that has mini meatballs, chicken, spinach, small pasta, carrots, and celery. Well, of course I could figure out those ingredients, but what I couldn't figure out was the broth. This soup has such a totally different tasting broth from any soup I've ever had (and I've had a lot of soups!). Not chicken, not beef, not vegetable--just not sure what it was about that broth--but that was the part I couldn't seem to get.

UNTIL one day, I decided to do a little experimenting. I decided to mix chicken and vegetable broths. So I combined them half and half. And guess what--it turned out right!! MONTHS I spent trying to figure out that darned broth and it was something as simple as combining two broths. Well, isn't that just the way the cookie crumbles?

If you'd like to try making a big crock pot full of this wonderful soup, here's the recipe (and let me know if you've ever had this experience). Oh--and I don't measure things so you'll just have to sort of eyeball the ingredients.

Wedding Soup

Ingredients:

Equal parts chicken and vegetable broth

Frozen mini meatballs (which I usually quarter)

Chicken breast cooked and cut up

Carrots (diced)

Celery

Frozen spinach (or fresh but don't use canned--gross)

Any type of small size pasta

Parsley

Italian seasoning

Garlic

Directions:

Combine all ingredients except pasta in a large pan or crock pot and cook until 

carrots and celery are almost done.

Add pasta and cook until done. 

I also like to take sub rolls, separate the tops from bottoms, sprinkle on some olive oil, Italian seasoning, and parmesan cheese and toast. Dip it in the soup---Mmmm mmm good!