Okay, so I’m not Italian, but I really LOVE Italian food! Rich pasta sauces, fresh ingredients, fabulous herbs and of course lots of garlic! These are all the makings of great recipes. So, today I wanted to make a soup, reminiscent of “Italian Wedding Soup” but in my own style. I made beautiful little meatballs, perfectly seasoned with herbs from my own garden (have I mentioned I love summer too?) and a simple broth with rotini pasta. The entire family loved the soup and are asking me to make it again already!

Italian Wedding Soup

1/2 pound extra lean ground beef
1/3 cup cracker or bread crumbs
1 egg
2 TBSP basil, chopped fine
2 TBSP parsley, chopped fine
1 tsp thyme, chopped fine
3 cloves garlic, minced
1 TBSP dehydrated vegetable flakes (no MSG!)
1 onion, grated
salt and pepper to taste

Mix all together very well in a large mixing bowl. Form meat into small balls by hand, and set aside.

4-5 cups chicken broth (either store bought, homemade or made with water and bouillon cubes)
1/4 cup olive oil
1/2 cup dry rotini pasta
1 carrot, grated
1 TBSP basil, chopped
1 TBSP parsley, chopped
3 cloves garlic, chopped
1/2 cup tomato sauce
* I also wanted to add fresh spinach, but didn’t have any on hand, but it would be a wonderful addition to this soup!

Bring the broth to a low boil, and add in pasta and vegetables and herbs. Next add the meatballs slowly one at a time, and cover the pot. Boil for about 15 minutes, and serve hot with garlic toast.