Marlin brought me home a big paper bag of beef bones from the butcher this past weekend. We simmered the bones in water and onions, (not sure what else he threw in there)all day Friday, and i now have lovely beef stock in my freezer. Rich and full of minerals and all for only $13. Actually, Marlin thought that was expensive, but i would have paid that much in the store for crud broth in that amount. So tonight i made Italian Wedding soup, in honor of our upcoming anniversary and the fond memories of 14 years ago. Well, i could've made it in honor of our anniversary and wedding. Mennonites don't eat italian food at their weddings. I'm not sure if they would really feel married with a bowl of spaghetti at the wedding feast instead of mashed potatoes and ham. On my wedding day? What food? Yeah, ok, back to soup. It was yummy and delicious and Marlin loved it. I didn't. I don't know why because the flavor was wonderful, but i was more in the mood for chocolate cake, and beef broth and kale don't cut it when all a woman wants is chocolate. But for all of you who have your issues dealt with in regards to chocolate, here's the recipe.
ITALIAN WEDDING SOUP
1 small onion, diced fine
4 large garlic cloves, minced
1/4 cup finely chopped parsley (used dried and just guessed)
2 eggs, beaten
2 big pinches of salt
2 T parmesan
2 T bread crumbs (just guessed)
1 1/2 lbs. ground beef (i used part venison, part pork)
Mix together all ingredients except for beef. Add beef to bowl and gently mix ingredients into the beef. Don't squish or you're asking for tough meatballs, and no one wants tough meatballs!! (and exactly how do tough meatballs taste? don't ask me, i told you i'm not italian)
Set aside while you heat the stock and trim greens.
3 quarts chicken or beef stock
1 large bunch kale or spinach, chopped into bite sized pieces
Pour chicken or beef stock into soup pot over medium-high heat. Bring stock to boil and then reduce heat to simmer. Meanwhile, prepare your greens. Once your stock is at a gentle simmer, gently drop walnut sized meatballs into broth and then gently stir. Very gently. Not worried about toughness this time, just worried about no meatballs at all. Simmer meatballs for about 5 minutes and then GENTLY stir in greens and large pinch of salt if needed. Simmer for an additional 10-15 minutes.
Serve with freshly grated parmesan.
We also butchered 2 hogs this weekend, so i now have a freezer full of wonderful pork sausage and scrapple. Bacon is on the way and the hams are brining at this very moment. I seriously hope my man knows what he's doing, but if not, i'll love him anyway. He's worth it.