In praise of soup

This is what Pennsylvania looks like this week:

That’s Fahrenheit folks, not Celsius. So what’s the cure for all this cold and snow? A plane ticket to Trinidad? Probably, but soup is cheaper.

There is nothing on earth that warms you up like soup, so to all you prospective visitors from the Caribbean be warned. I’m a soup nut.

Luckily Karen had suggested Italian wedding soup this past weekend and we had all the ingredients on hand. That way I didn’t have to leave the house and go to the store. Lots of accidents out there. In the past we’ve built a Frankenstein soup using these two recipes:

Wedding soup from Food Network Kitchens
Wedding soup from Giada

This time I used Giada’s recipe straight up. Except for one thing. She said to grate the onion. Onions are wet and slippery and I like my fingers thank you. I diced it as small as my knife would make it. Wedding soup is pretty easy once the meatballs are made. I made them kind of big this time, it was tough to judge at the beginning how big they would turn out. And some of them fell apart in the soup. Who knows, maybe that’s supposed to happen. I’ll keep thinking that way.

Neither recipe called for acine de pepe, but we put some in anyway. We like it. Karen dumped in about a cup. And it turns out that a cup of acine de pepe is approximately 12 billion little pasta balls.

Soup was good and Karen was pleasantly surprised to see it already making when she came home.