Imagine if someone you hardly knew – equipped with only their stubborn insistence, vague navigational skills and a bag of spinach – arrived at your home one morning. What you would make of it?
Make soup, I say.
Denise Andrade and her husband, Carsten Kroon, gave me their prized covered parking space, opened the front door to their comfy haven, and let me keep noisy company with them and new baby Cedar on Monday. I babbled them out of their quiet sanctuary and crowded them out of their kitchen. But they were most kind and accommodating, because they are new parents. And new parents don’t get much of a say, do they?
Cedar, if you hadn’t guessed, is a fluffy soft, sleepy bundle of tiny (yes, he’s still tiny) goodness. He could have cared less for me or anything I brought, because he has this:
If you need a boost, this could do the trick. If you know any new parents, make a double batch and take some over. We’ve all been called to serve others. They won’t have any choice but to let you in.
Italian Wedding Soup
Mix and brown these meatballs (or use your favorite meatless meatballs):
1 lb extra lean ground beef or turkey
1 large egg
1 minced garlic clove
1 medium onion, minced
1/3 cup breadcrumbs*
A few dashes of Worchestershire sauce
Salt and pepper, to taste
Then combine in a stockpot with this:
12 cups chicken or vegetable stock
6 oz orzo, pastina or other small pasta*
1 lb fresh baby spinach, washed and drained
If you’re making meatballs, combine first 7 ingredients in a mixing bowl. Roll 1 tsp portions into balls and brown in a skillet until done. Place meatballs and all other ingredients in soup or stockpot. Simmer until pasta is done, stirring as needed to keep pasta from sticking to bottom of pot. Serve immediately.
Based on an original recipe by Andrea In Blue.
* Modify to gluten-free like I did by substituting 1/3 cup crushed gluten-free Rice Krispies for the breadcrumbs, and use any small gluten-free pasta.