Tag Archives: Pasta

Italian Wedding Soup

Superbowl Sundayyyyyyyy is here!

And as Green Bay Packers fans this is setting up to be an exciting one 😛

I’m trying out two fun recipes for the game festivities —-> here’s a sneak peak.

Now let’s just cross our fingers that The Packers pull through or else not even this delicious food is going to make for a very happy boyfriend hahaha.

Well last night we were supposed to have Fanatic Fam over for a belated birthday dinner, however Fanatic Dad got the flu so we thought it best to reschedule 😦

What I didn’t reschedule was the actual dinner itself, and I’m so glad I didn’t because this new to me recipe was well worth the less than an hour of effort!

Super flavor punch for such little time 🙂

Enough time to get us to the movies to see this lil’ romantic comedy:

Loved. It.

But back to dinner, which like I said was a new-to-me recipe.

A recipe I’d like to dub as “how I got The Man to eat spinach.”

He hates cooked leafy greens.  Hates them.  Well hated them I should say… until tonight!  Yep, that’s right.  This recipe got even The Man to dig into some cooked leafy greens and enjoy every bite 😀

Italian Wedding Soup

I followed this recipe, making a few modifications as noted below.

Recipe courtesy of Cinnamon Spice & Everything Nice.

Main changes were using more pasta than called for (we like less broth), panko for bread crumb and dried oregano and basil in place of the seasonings noted.


  • 1 pound ground beef (85/15)
  • 1/2 cup Panko
  • 2 tablespoons Parmesan Cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp dried basil & 1 tsp dried oregano
  • sea salt to taste
  • black pepper to taste

This Whole Foods ground beef is our favorite, has a really really great flavor.

Mix it all up and get your hands dirtyyyyyyy!

You want the meatballs to be small, this takes patience, trust me 😛

About 1 tablespoon each I would guess.  And it makes about 40 U would say?

The Soup

  • 2 carrots, diced
  • 1 large yellow onion, diced
  • 1 tblsp olive oil
  • sea salt and black pepper to taste
  • 3 cloves garlic, minced
  • 1/2 tablespoon dried basil
  • 6 cups organic chicken broth (1.5 containers)
  • 1 cup ditalini
  • 2 cups chopped fresh spinach
  • Parmesan Cheese for serving

Start by prepping all your veggies.

Then saute the carrot and onion in olive oil for a few minutes until they start to get tender.  I’d say about 10, adding some chicken broth if they start to stick.

During the last couple minutes add your garlic and basil too.

Then in goes the broth, which you’ll want to bring to a boil.

Once the soup is boiling, drop in your mini meatballs one at a time (and thank your photographer for a wonderful meatball shot 🙂 )

Then add in your pasta and spinach.

Allow this to boil for about 15 minutes, or until the pasta and meatballs are done that the starch from the pasta has thickened up the soup a bit.

Serve this delicious warm bowl of goodness with some freshly grated Parmesan cheese!

Oh yummmmm.  Yum.  Yum.

Why have I never had Italian wedding soup before?

I was definitely missing out!

This bowl of simple yet amazing flavors seriously warmed me inside and out!  The meatballs had the perfect hint of garlic flavor while the soup was so satisfyingly warm & savory with the chunks of veggies and creamy broth.

I told The Man that I may have to start making this every week.  I liked it that much 😛

He loved it too.  And agreed to eat it that often.  Good thing huh 😉

Like I said, I was a bit apprehensive on how the spinach would go over with this so-called spinach hater (kale, collards, etc. hater) but it was a definite winner. 

This one is a keeper!

Do you have any special ways/recipes to sneak in cooked leafy greens for a picky veggie eater? 

GO PACK GO!!!!!!!!!!

A Packaged Deal

Well everyone, the new year is upon us!

Did you check out our New Year’s Eve night out and starting the year off with homemade vegetarian tamales?!  😀

And as a CPA working in financial reporting I must tell you that this month, especially the beginning of this month, is one that is pretty ridiculously busy.

So busy in fact, that after a late night at work tonight, dinner called for a packaged deal.

I know I know, so un-CookinFanatic-like of me 😉

But every once in a while a quick meal is just necessary, especially if one (eh hmm moi) wants to keep up a semblance of a workout routine during said busy times!

We don’t eat cream sauce very often in our house (although I’m sure The Man would have it otherwise) so this was a fun change-up.

In fact, the last creamy pasta I made was this delicious Butternut Squash & Chicken Sausage Parmesan Pasta <— which actually didn’t even have any cream at all, but sure was decadant!

This Buitoni alfredo sauce was pretty darn good for a fast Monday meal.  And the ingredients aren’t too shabby either 😀

I bulked mine up with some steamed broccoli atop a bed of thin spaghetti (plus black pepper for good measure). 

The Man was having none of that veggie nonsense.  He ate his straight up, and added more Parmesan cheese.  What’s new.

A Caesar salad was just what this meal needed to make it complete, yum!

Made by The Man while I finished my workout, even more yum 😉

Ahhh this dinner was just what the Monday doctor ordered.  I’d definitely recommend the Buitoni alfredo sauce in a pinch (especially if you happen to have a $1.00 off coupon, just sayin’…)

Hoping that tomorrow isn’t quite as crazy as today and looking forward to a fun new recipe coming to a table near you.

Hint:  It includes the use of something fun that hasn’t been in our kitchen in quite some time, sofrito!!!!

Just crossing my fingers I can get home in time to see it all come together 😛

Such. A. Foodie.