Barefoot Blogging, Kinda

As I write this I can't even keep the edge of my laptop stabilized on my stomach because I am way way way too full and might barf if any more pressure is applied to that area. But I was inspired by my Facebook quiz result for "Which Food Network Personality Are You?" and decided I wanted to make something that Ina would give her stamp of approval. It's a little out of season but tonight I went for...

Italian Wedding Soup - serves probably 8 people

For the meatballs:
1 lb ground turkey
1/2 lb mild Italian sausage (chicken, turkey, or pork)
3/4 cup bread crumbs
1 egg
2 tsp minced garlic
3 tbsp finely chopped parsley
generous pinch nutmeg
1 tsp salt
1 tsp white pepper

For the soup:
1 tbsp olive oil
1 whole chopped yellow or white onion
3 chopped carrots
2 stalks chopped celery
About 6 cups chicken stock
About 1 cup small shaped pasta or rice (I used orzo)
Few springs fresh thyme
Several leaves of fresh basil
1 small bunch fresh spinach
Salt and pepper to taste
Squeeze of fresh lemon juice

To make the meatballs, mix all ingredients until incorporated. Dip your hands in cold water and make a million bite sized meatballs. Brown the meatballs over medium heat but don't completely cook through since the meatballs will finish cooking in the boiling broth in the fashion of a dumpling.

Meanwhile chop onion, carrots, and celery and cook in olive oil until soft. Season with salt and pepper and then pour in three cups of broth and bring to a boil. Then add uncooked pasta or rice and all the meatballs. Cover with the remaining three cups of broth and add herbs and roughly chopped spinach. Cook until spinach is wilted and finish with a big squeeze of lemon or splash of white wine.