It was also the first time I knew changing from my chicken stock to bone broth was going to be a real option for my family. After dear husband tried just the broth of the soup, he thought it was good. Luckily, he liked the rest as well.
This does seem like it would be an applicable freezer meal. With all soups with pasta, when freezing, I prefer to freeze just the broth, cook the pasta as you are ready to eat it.
The inspiration for my recipe comes from the great Barefoot Contessa, Ina Garten. Here is a link to her recipe. Her recipe is a bit more high-brow than mine.
Italian Wedding Soup
1lb ground meat (I used ground venison)
2/3 cup panko bread crumbs
2 teaspoons minced garlic
1 Tablespoon dried parsley
1/2 cup grated parmesan
3 Tablespoons milk
1 egg, beaten
2 Tablespoons olive oil
1 yellow onion, chopped
3 carrots, chopped
2 celery sticks, chopped
10.5 cups bone broth
1 cup small pasta
12 ounces fresh spinach
1. Preheat the oven to 350 degrees F.
2. Prepare the meatballs: Combine ground meat, bread crumbs, garlic, parsley, cheese, milk and egg in a bowl with a fork. Using a teaspoon, drop 1 to 1/4-inch meatballs onto a non-stick cookie sheet (about 40 meatballs).
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside. Try not to munch on them.
4. Prepare the soup: Heat the olive oil over medium-low heat in a large stock-pot. Add the onion, carrots and celery and sauté until softened, about 5-6 minutes. Add the bone broth and bring to a boil. Add the meatballs. If freezing, freeze at this point.
5. Add the pasta to the simmering broth and cook for 6-8 minutes, until tender.
6. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with grated parmesan.
Serves about 8. Tastes delicious and hearty!