keep your diet real

I’m Italian, but I do not intend on having an “Italian” wedding. Let me explain…

In my family, an “Italian” wedding used to look something like this….. 400 of our closest family and friends at a VFW hall, eating Italian wedding soup, drinking gin and tonics, and dancing the electric slide until losing control of our large motor skills.

Five reasons why I do not want an “Italian” wedding

1. I enjoy having full control of my large motor skills.
2. 400 of anything sounds like a lot.
3. The last time I had a gin and tonic I deeply regretted it the next day.
4. The VFW halls that I have visited smell like mothballs. I actually enjoy the smell of mothballs, but I have a sneaking suspicion that most people do not.
5. I instantly feel uneasy after hearing the first few notes of the following songs (the chicken dance, the electric slide, and Macarena).

The only reason I would have an “Italian” wedding is for the Italian wedding soup. I might not do the electric slide with my 5th cousin’s half-niece twice removed, but I will make sure to have some Italian wedding soup. That is one tradition worth keeping. On Saturday, I made this soup with my mom. It was so much fun to cook with you, Mom. I love you!

Ingredients

• ¼ Spanish onion (diced)
• 5 cloves of garlic (minced)
• 3 tablespoons of olive oil
• Salt and pepper (about ½ teaspoon each used to season the onions and garlic)
• 5 carrots (rinsed, peeled and thinly sliced or chunky if you prefer)
• 2 stalks of celery (minced)
• 3 cups of escarole (rinsed and torn into inch pieces)
• 64 oz of vegetable or chicken stock
• 64 oz of water
• 1 teaspoon of salt (added at the end)
• 1 ½ cups of small sized pasta (I like tiny egg bows)
• 1 pound of ground beef (lean)
• ½ cup panko breadcrumbs
• ½ cup Italian seasoned breadcrumbs
• 2 eggs
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 1 onion (finely diced)
• 3 cloves of garlic (finely diced)
• 1 cup of shredded freshly grated parmesan cheese
• 2 tablespoons of freshly chopped basil
• 2 tablespoons of freshly chopped parsley
• Serve with fresh grated parmesan cheese and some fresh and crusty bread.

Directions

Soup

1. In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots and celery and then cook for an additional 5-7 minutes until carrots and celery become softer (cook with the lid on), medium-high heat.
3. Then add the vegetable stock and water.
4. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes
5. Add the escarole, salt, meatballs (see directions below), and pasta. Cook for another 10 minutes.
6. Now it’s done! Sprinkle the cheese on top and dig in!
7. This recipe makes a ton of soup….maybe 20 (8 oz) servings. It is perfect for freezing in individual containers.

Meatballs

1. In a large mixing bowl, add the ground beef, breadcrumbs, eggs, and salt, and pepper and mix with large wooden spoon or clean hands (you can wear gloves if you prefer).
2. Next, add the onion, garlic, cheese, basil, and parsley and blend well.
3. Form small meatballs about ½ inch in diameter and place them on a baking sheet.
4. Bake the meatballs at 350 degrees Fahrenheit for 10-15 minutes.
5. Once the meatballs are done, transfer them to the pot with the soup and allow them to continue cooking (about 10-15 minutes).
6. Next, add the pasta and turn the heat off but allow the pot to sit on the warm burner for another 10 minutes.
7. Serve with freshly grated parmesan cheese and sprinkle with parsley.

What food did you or will you serve at your wedding?

Sign up for our email! http://feeds.feedburner.com/KeepYourDietReal