@dannylovespasta Italian wedding soup #soupseason #souptember #cozyrecipes #comfortfood #soup

Hey y’all, it’s officially Souptember. Lucky for me, I just got in a copy of my friend Danny Freeman’s new book, Italianish. He included an entire chapter just for soups. So, today we’re going to make Italian wedding soup. Oh, and he signed my copy. Thanks, Danny. Let’s get started. We got one lb of ground chicken. We’re going to add in some seasoned breadcrumbs, fresh chopped parsley, salt, pepper, grated parmesan, one egg, minced garlic. Now, get them paws in there. We’re going to mix all this together. Now, we’re going to form them up into about 1 in meatballs. Okay, we got a pan heating up over mediumigh heat. We’re going to throw in a little bit of olive oil. We’re going to add these meatballs in and we’ll brown them on each side. Okay, y’all. We got some really nice color on these meatballs, so we’re going to pull them out. You don’t have to cook them all the way through. Now, we’re going to switch over to the Dutch oven. A little bit of oil in the bottom. When our oil is good and hot, we’re going to throw in our vegetables. We’ve got one diced onion, three ribs of celery, and three carrots. Going to cook these down until the vegetables start to soften up. Vegetables are looking good. So, we’re going to throw in some garlic and some pepper. We’ll cook this down for just about a minute. Going to pour in six cups of chicken stock. I said stock, I meant broth. And two cups of beef broth. To throw in a bay leaf, in my case, two because everything left in this jar is tiny. Once our soup’s at a bowl, we’re going to put in a cup of whatever kind of pasta you want. I’m using diddilini. We’re going to add our meatballs in. You know, I think mine are bigger than an inch. I’m very heavy-handed in the meatball department. We’ll cut it to a simmer and we’ll let it cook for about 10 minutes until the pasta’s done and the meatballs are cooked through. Looking good. I’m going to fish those bay leaves out. We’re going to throw in some baby spinach. We can go ahead and cut the heat. We’ll stir this in and let it wilt for just a minute or two and we’ll be ready to eat. This smells so good. Got to get me a bite of this big ass meatball. Okay, this was the right way to kick off Souptember. Y’all come fix you a bowl of this and pick up a copy of Danny’s new book, Italianish, wherever you like to buy your books.