It’s snowing again in Massachusetts. I’m excited about that because I’ve only run to the airport in the snow, and to me, snow means I do ALL the cooking. Of course, I’ve only been home for a day, so the cupboard is just a wee bit bare. I looked at what I had and what kind of cozy tasty goodness I could make.

Italian Wedding Soup

• 1 pound ground beef
• 1 small onion, chopped
• 1 egg
• 1 clove of garlic
• 1/2 head of escarole or Tuscan kale
• Vegetable Broth
• (2) 1 tablespoon Parsley 
• 3/4 teaspoon sage
• 1/2 teaspoon thyme
• Salt and pepper



We need to start off with making some mini meatballs. In a medium bowl, combine the ground beef, 1/2 of the chopped onion, 1 teaspoon parsley, a sprinkling of salt and pepper, and the egg. Using your hands, blend all of the ingredients together well. Coat the bottom of a skillet with olive oil and set it on the burner at a medium heat. Make small meatballs, no larger than a quarter, and toss them into the skillet. I like to skillet cook them first to put a little more flavor in the meat and also to keep it from falling to bits in the soup. 

In a separate saucepan, toss in the remainder of the onions with a dash of olive oil. Next, add in the escarole and meatballs. Give it a good stir and pour in the broth. Add all your herbs and set the pan to simmer. Give it about 30 minute to blend all the flavors, and you’re done!

Enjoy!