California is still getting odd temperature spikes, and it's November. It was in the 80s in some parts over the weekend, but the nights are getting cooler and cooler, which puts me in a soup state-of-mind.
One of my favorite things to do with some down time is to catch up on DVR'd Barefoot Contessa episodes. I cued up this Italian Wedding Soup that's basically amped-up chicken noodle soup, with some extras, like fresh spinach, dill and the most delicious baked chicken meatballs you've ever had.
Like most brothy soups, this starts with carrots, celery and onion, which you can sauté while the meatballs bake, and when they are cooked through, it's perfect timing to bring everything together. Don't let the lengthy recipe scare you off. It's easier than it looks - dare I say really easy - and it's so cozy and delicious.
Speaking of broth, this soup calls for very tiny pasta, which thickens the broth the longer it cooks. Because I made our soup a few hours before we enjoyed it, I thinned it with some additional stock, in the final re-heat before serving. The recipe calls for 10 cups, but I would say I used nearly 12 when it was all said and done.
Other than that, I followed The BC's recipe to the very last measurement, and you can too, if you hop on over to FoodNetwork.com. You can also find it in Barefoot Contessa: Back to Basics, page 72.
What soups are you cooking up this season?