We live an hour north of NYC and were extremely fortunate that Sandy did not do the damage that was expected in our area. There are so many people that have been touched and their lives changed by Sandy. The day before the storm arrived was definitely the calm before the storm. It was a breezy 65 degree day and I honestly found it difficult to believe what was being predicted on the local weather stations. I did very little to prepare for the storm. The call came Sunday night that school was cancelled for Monday and I started to realize that the predictions could be right. On Monday, I woke up with a strange feeling that I was unprepared and Riley and I jumped in the car at 7 am to head to the grocery store. It was so eery at the store. The entire aisle of canned goods was cleaned out, except for the plastic wrappings that were thrown in disarray on the aisle floor, as if the store could not unload the goods before the people quickly grabbed them up. I felt myself moving up and down the aisles with purpose and soon noticed that I wasn’t the only one. I needed something to prepare my family for the next couple days of no power and heat. So I decided to make Italian Wedding Soup and grabbed up the necessary supplies. As Riley and I stepped back outside the sky looked threateningly down on us. Riley could sense that something wasn’t right and did very little chattering on the way home. When we arrived home, Riley and I set to work to make the meatballs for the soup. She loved helping pour in the ingredients and enjoyed being the bossy chef in the kitchen. The best part was that she ate the soup, including the meatballs, without any complaints. I’m coming to realize that the more involved she is with the preparation, the more likely she is to eat her dinner.
- 1 pound Italian Style Ground Turkey
- 2 eggs beaten
- ½ cup Italian Style Bread Crumbs
- 4 tablespoons grated Parmesan Cheese
- 1 teaspoon dried basil
- 3 tablespoons minced onion
- 1 onion diced
- 2½ quarts chicken broth
- 2 cups spinach, rinsed & thinly sliced
- ¾ cup diced carrots
- 1 cup egg noodles
- Combine ground turkey, eggs, bread crumbs, Parmesan cheese, dried basil and minced onion. Roll into ¾ inch balls and place aside.
- In a Dutch oven saute the diced onion. Pour in the chicken broth and bring to a boil. Mix in spinach and carrots. Place the meatballs on a spoon and gently add the meatballs to the broth. Do not stir the meatballs right away. Allow the meatballs to cook for about five minutes and then stir the mixture.
- The mixture can simmer as long as necessary until the pasta is needed. Once the pasta is needed turn the soup to medium to cook the pasta to your consistency. If you are not looking to simmer the soup all day, the pasta can be added once the meatballs are fully cooked and no longer pink.
Find more comfort soups to get you through the cold Winter months with our Soups and Slow Cooker Recipes.
Italian Wedding Soup by Jenny Melrose