So I have been looking forward to making Italian Wedding Soup as soon at the calendar changed over to October, crisp cool weather was on its way and that meant soup season was upon us. Funny thing happened though, instead of getting colder, it got warmer. It was in the 80's this past weekend and I realized that my soup making days weren't quite as close as I thought and then I thought screw it, 80 degrees or not I'm making soup.
I've only made Italian Wedding Soup one time before and it was well over a year ago. I sort of winged it the first time and did the same thing this time around too. It's a fairly simple soup to make but does get a bit tedious when rolling out dozens upon dozen of mini meatballs. I actually didn't make my meatballs that mini because I like when there's a little bit of substance to them, but that's just my preference. I also browned my meatballs a bit before throwing them in the soup, I like the little bit of extra flavor it gives them.
To top it all off since this was a bit of an impromptu soup making experience I didn't have the right pasta on hand, orzo or ditalini pasta are good bets and usually I have them in my pantry but not tonight. No tonight I was limited to fettucine, spaghetti and farfalle. So what's a girl to do but improvise? I broke down the fettucine pasta into one inch pieces and made the best of it. After all, if there's anything at all to be learned about cooking it's that rules are meant to be broken.
