I have been cooking for the past 5 days for Thursday. Unfortunately, my children are still demanding to be fed each day and simply cannot stop eating until the feast that awaits us on Thanksgiving. Growing children require lots of watering and feeding. Their appetites must be appeased! Besides, nothing is worse than a child who is in desperate need of food, is there? How I wish they would be happy with pb&js for 5 days, for every meal.
It is for crazy days such as these that TJ 5 Ingredient meals are perfect. No cutting, chopping, and measuring. This recipe is about as simple and delicious as they come. Today’s pre-feast meal is Italian Wedding Soup. A warm, filling meal to be sure, but it will not stuff you. Add a nice green salad if the soup isn’t enough to satisfy or maybe a nice cibiatta roll. Perfecto!
The five ingredients that make up this meal are:
- Flamebroiled Meatballs
- Frozen Kale
- Mire Poix
- Organic Chicken Stock (3 boxes)
The pantry ingredients are easy too: bay leaf, olive oil, salt, pepper, and a bit of garlic.
In a large soup pot, place your olive oil,Mire Poix, salt, garlic, pepper and bay leaf over a medium-low flame. Give the Mire Poix a stir and cook until the onions are translucent but not brown at all.
Next, toss in everything but the orzo into the pot and let simmer until about 15 minutes prior to eating. Let it simmer for at least 30 minutes.
Add half of the orzo into the soup and cook until tender. Serve. Easy peasy, lemon squeezy.
Start to finish this soup will take no more than 5 minutes of actual work time on your part, including emptying out the grocery bags! This is also a great soup to eat for lunch on Thanksgiving, so don’t be afraid to make extra.
Usually, I make this with turkey meatballs, but given I’m going to be eating turkey and turkey leftovers for the next handful of days, I opted for the beef version. An Italian Chardonnay or Verdicchio would be a nice accompaniment to this soup. Most Pinot Grigios leave me feeling like I am drinking colored water. If you can find one with flavor, first email me the name of the producer- and second, drink it!
This Thanksgiving I’m grateful for so many things: great family and friends; a roof over my head; food on my table; electricity (appreciate this more after Sandy); my pooch Rufus; and the opportunity to help people make healthy, last minute meals. Thanks for reading and have a wonderful Thanksgiving.
By the way, if you are still scrambling for Thanksgiving meal ideas, check out our pals at Teeny Tiny Kitchen. We worked on a great Thanksgiving menu with wine pairings.
First pic via