For my entire life my grandmother hated my name. That’s right. The presumed sweetest + most loving person on the plant dispised the fact that my name is Molly.
It’s no surprise I come from an entirely Italian heritage, but nonetheless I was given perhaps the most Irish name there is.
So to counteract such an upsetting misnomer, my beautiful grandmother did everything up until whiting out my birth certificate to insure I appreciated our Italian heritage.
Summers always ended with weekends picking tomatos + making sauce. And Novembers always began with shaping + freezing three kinds of ravioli for a traditional Tavoletti Thanksgiving.
And although I lost my grandmother last year, her cooking and headstrong attitude most certainly lives on through me. And with the start of the eleventh month came nostalgia for those childhood days spent stiring what seemed a giant culdron of fall soup on a given Sunday with my grandmother.
So to celebrate the best way I know how, I warmed up the afternoon a nonna favorite: turkey meatball + kale italian wedding soup.
WHAT YOU NEED:
- 1/4 lb. ground turkey
- 1/3 cup bread crumbs
- italian seasoning
- garlic powder
- 2 egg whites
- 8 cups low sodium chicken broth
- fresh parsley
- 3/.4 cup whole grain orzo
MAKE IT DELICIOUS:
- In a large bowl combine egg whites + breadcrumbs + turkey + garic powder + italian seasoning + parsley.
- Form meatballs + chill for 20 minutes
- In a large pot bring broth to a boil
- Add carrots + orzo — simmer for 10 minutes.
- Add kale + simmer for 15 more minutes.
Add some deep red pinot + toasted tuscan olive oil bread and forget about it. And in keeping with my grandmothers tradition, I couldn’t make such a meal and not force it into the mouth of my friends. Hey, they weren’t complaining.
My grandmother always used to say “sempre bella my darling” — always beautiful.
An adage I vow to live by. And if I do say so myself, sempre bella, italian wedding soup. Sempre bella.
Happy Sunday, kids.
Run far, eat well, drink better.