Monday, November 2, 2009

Italian Wedding Soup

You may have noticed that things are getting a little cozier around here - soups, pies, breads - they're going to get cozier, too! Winter is a-comin'! That's where this hearty meatball soup comes in. Usually, Italian wedding soup is made with small pasta, but I decided to use barley instead. It's a bit heartier than pasta and it's what I had on hand! It turned out really nicely - barley added a great texture to the soup.

You need:

1 tbs olive oil
1 medium onion, finely diced
1 stalk of celery, finely diced
1 carrot, finely diced
2/3 c pot barley
8 c chicken stock
3 c fresh baby spinach, roughly chopped
20 home-made or store bought chicken or turkey meatballs

1. First, saute your onion, celery, and carrot in the olive oil. When the onions are translucent, add the stock and the barley and bring to a boil. Leave it at a vigorous simmer for 30 minutes or so - until the barley is cooked.

2. Add the meatballs and the spinach and boil until the meatballs are cooked (if you used fresh/raw) and the spinach is wilted.

Serve with yummy 60-minute dinner rolls: YES they only take 60 minutes!! AND they are fluffy and delicious! It's like magic. :)

I opted for a half recipe so what you see here makes 12 rolls, not 24 as in the original recipe. I'm sure this will work without a kitchenaid, but it's what I have!

You need:

1/4 c. milk
2 tbs sugar
1 tsp salt
1.5 tbs butter
3 1/3 tsp yeast
3/4 c lukewarm water
3 c flour

1. Melt the butter, milk, sugar, and salt in the microwave. Stir to make sure they are all dissolved.

2. In the bowl of your mixer, dissolve the yeast in the warm water. Then add the milk mixture to it and stir.

3. Add the flour a bit at a time, mixing all the while, until all the flour is added. Knead until you get a sticky but cohesive dough ball.

4. Let the dough rise for 15 minutes in an oiled covered bowl.

5. Shape the rolls into 12 portions and place in an oiled baking pan - 9 X 13 worked for me but muffin tins do the trick too. Let rise another 15 minutes.

6. Bake in a preheated oven at 425ºF for 12 minutes. The rolls should be deliciously golden at this point.

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1 comment:

  1. This looks fabulous! I just made Italian wedding soup and I wanted dinner rolls. I wish I had seen this roll recipe before I made the soup. At least, I can save this one for next time. Soup + dinner rolls = heaven.