Italian wedding soup and Artisan bread!!

So yesterday was a very cold, gray and rainy day here so I thought it would be a perfect day to make homemade soup and artisan bread. The bread is from this amazingly simple recipe that works perfectly for our busy family. It gives you a delicious tasting hearth baked bread with VERY little work. Now I really like to make bread but I usually think of it around 4:00 when I am getting hungry and there is no way to make it then. This concept is take about 2 minutes and stir together water, salt, yeast and flour and let it sit in a bowl/bucket for about 2 hours. Then put it in the refrigerator! Yes I said that right. You leave it in there until you are ready to cut a hunk off and bake it! No kneading at all and no mess(which I love). It is almost too easy and too good because we can't stop eating it!

If you want the recipe I got it here. There is also a fool proof you tube video here that you can watch if you still have questions. TRY IT!! You won't be sorry you did. :D

I wanted some yummy soup to go with this bread so I decided on Italian wedding. My kids love it and I know they are getting a good meal. I start by making 1 inch meatballs

then brown them on all sides and remove from the pan.

Add in your carrots, onion and celery, cover and cook until softened.

Then add in your meatballs and a good quality chicken stock. I usually add in the large 32oz carton and then make about 2 cups of additional broth with water and chicken base because we like our with a bit more liquid. Then bring that to a boil and reduce the heat and simmer for about 5-10 minutes. Add in a bunch of escarole and return it to a simmer. Then add in your pasta and cook until it's tender. Add salt and pepper to taste and we always top it with some grated Parmesan cheese.

If you want the official recipe here it is:

Italian Wedding Soup

1 large egg

1/3 cup chopped parsley

1 lb. ground beef

2-3 Tbsp. seasoned bread crumbs

2 Tbsp. oil ( I use Wegmans basting oil)

finely chopped carrots, celery and onion or 1-2 8oz. bags of a Mirepoix mix

480z. chicken stock ( I don't recommend using thin chicken broth here, go for the quality tasting stock)

about 8oz. of chopped escarole

3/4 -1 cup of Acini Di Pepe pasta

salt & pepper

grated Parmesan cheese