Last week, as I waited for the sweet release of death from my illness, I found myself wishing I had a boyfriend. This thought does not cross my mind all that often, as I find tolerating other people’s bullshit to be even more draining that tolerating my own. That being said, every time I am sick, I feel incredibly alone and I find myself wishing I was not so damn stubborn about finding something I am compatible with. I should just settle.
Then, as I deliriously laid on my couch wishing a man with soup would magically appear in my living room, Irish Lebowski showed up. With soup. I loved her more than I had ever loved anyone at that moment. Also, I was reminded that I do not need a boyfriend one bit. I have her and a whole slew of other friends–and they don’t demand back rubs.
By last Friday, I was feeling better, but not great. I came home and made myself some Italian wedding soup, ready to spend the night on the couch. The soup was great; everything I wanted and more. Italian wedding soup seems to be in every cooking blog I have read as of late, so I have had it on the brain. I am glad I listened to the message the universe was sending me; it hit the spot. Next time I may use turkey meat for a little more flavor, but this is a must make.
I staged a whole pretty photo shoot for the soup, but then had an internal chuckle when I placed my bowl on the coffee table. Just a week after my sickness and yearning for a man in my life, I had resorted back to my single girl ways. In the photo below, you will see: soup, wine, an Entertainment Weekly, a Sephora catalog, and my remote control. Just out of the frame is a bottle of nail polish.
God, I am such a catch.
Italian Wedding Soup
A Lemmonex Original
1 lb ground chicken
2/3 cup seasoned breadcrumbs
1 egg, beaten
1 clove garlic, finely chopped or grated
1/2 small onion, finely chopped
1 teaspoon dry basil
Handful fresh parsley, finely chopped
1/4 cup grated parmesan cheese
Salt and Pepper
2 quarts (8 cups) low-sodium chicken broth/stock
1 carrot, finely diced
3 cups escarole, chopped
3/4 cup dry orzo
Preheat oven to 400. In a small bowl, mix together breadcrumbs and milk, which should soak while you chop the onion and garlic. In a large bowl, add ground chicken, egg, basil, garlic, onion, parsley, cheese, salt, pepper, and soaked breadcrumbs. Using hands, work together mixture until barely mixed (over mixing the meat makes tough meatballs). Shape them into 1″ meatballs, and lay them on a cookie sheet that has been sprayed with Pam. Bake for about 25 minutes.
While the meatballs cook, add broth/stock and carrots to a soup pot. Bring to boil and then lower heat. Add carrots, escarole and orzo. Add meatballs and cook for an additional 15 minutes. Salt and pepper to taste.