Well this is my first time making and trying this soup. I LOVED it! Pretty simple to put together, and I used leftovers in making it. I made meatballs, mashed potatoes (my grandmother's mashed potatoes to be exact!) and steamed veggies the other night, and saved a few meatballs to go into the soup. Here is my double veggie meatball recipe. This soup is seasoned with fresh dill, oh how I love the smell of fresh dill!
2 Tablespoons grapeseed oil
1 Tablespoon butter
1/2 cup onions, chopped
1/2 cup carrots, chopped
1/4 cup celery, chopped
8-15 Meatballs, quartered
5 cups chicken stock/broth, (I used Trader Joes organic-fabulous!)
1/4 cup dry white wine (just omit if you prefer not to use cooking wine)
1/2 cup small dried pasta (I had spiral noodles on hand, broke them in half)
Salt, Pepper and Garlic powder
1/8 cup minced fresh dill
5 ounces of fresh spinach
Directions: Saute onions, carrots and celery in butter and oil for about 10 minutes. Add sauteed veggies & cut/cooked meatballs to a crock pot, pour in broth and wine. Put on high for 2 hours, then reduce to low. Add pasta, dill, salt and pepper to taste and a sprinkle of garlic powder. Just before serving mix in spinach until wilted. Serve sprinkled with Parmesan cheese and a loaf of crusty bread. ENJOY!!
The original recipe I based mine off can be found here: Ina Garten Italian Wedding Soup