Rainy California Style Italian Wedding Soup

Despite the famous song,"It Never Rains in Southern California" it's honest to God actually raining in Southern California. Having spent about 95% of my life in the finicky weather of the Midwest, I never thought I'd get caught up in the hysteria of a pending storm. I mean, its just rain, right?! Well, I suppose not really as the flooding roads are clearly ill equipped to handle rain and so are the drivers!


After driving through rivers that were once roads and barely escaping panicked drivers, I returned home to the realization that I had never anticipated the difficulty of taking care of a dog when it rains. If you live in Seattle or some other rainy clime, please do enlighten me! A simple walk around the block turned into a muddy adventure and a smelly wet dog, followed by some fun wrestling as I tried in vain to clean up said odorous dog.


Well after getting myself slimed by my once cute, but now stinky mutt, I settled in for some nice warm and cozy leftover soup last night. I spotted this recipe on Allrecipes.com and doctored it up with some garlic, veggies and spices and used ground turkey instead of beef. This is even tastier the next day as the flavors have a chance to meld. While I loved the combo of orzo, meatballs and veggies, I may experiment with adding some lemon juice for a little extra flavor in the broth.

Hope you had a good weekend and stay warm out there!

California Italian Wedding Soup

1/2 pound lean ground turkey (or beef)
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley
2 green onions, sliced
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

1 tablespoon olive oil
2 cloves garlic, diced
2 large carrots, sliced
1 large celery stalk, diced
6 cups chicken broth
1 lemon, zested
1/2 cup orzo, uncooked
salt & pepper to taste
1/2 teaspoon oregano
2 cups finely sliced spinach
grated Parmesan cheese for topping

1.In a large bowl, mix together the meat, egg, bread crumbs, cheese, basil, parsley, green onions, salt & pepper; shape into 3/4 inch balls.

2.In a large stockpot, heat olive oil over medium high heat. Add in carrots and garlic. Stir for about 2 minutes and add celery. Cook for another 1-2 minutes.

3. Add in broth and increase heat to high. When boiling, drop in meatballs. Stir lemon zest and orzo. Season with a dash of salt and pepper, and the oregano. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Add spinach and stir until wilted. Serve sprinkled with cheese.