Howdy everyone, hope you had a nice weekend!
Ben and I kicked ours off with breakfast at HyVee on Saturday morning. I’m thinking this needs to become a weekly tradition, uh, ASAP. My parents used to occasionally take my brothers and me to HyVee for brunch after church on Sunday mornings when I was growing up, and it was the best thing ever. Call me crazy, but I still get giddy going out to breakfast/brunch to this day!
Especially because HyVee’s hash browns are so perfect. Hot and crunchy on the outside, creamy and smooth on the inside. Mm, mmm, mmmmm.
We spent the rest of the day running here, there, and everywhere. Ben headed up to Ames to watch the Iowa State basketball game with some buddies while I ran errands with my Mom then watched the entire first season of Girls while organizing taxes. Raunch as all get out, but absolutely brilliant writing. I’m so glad I was finally able to see what all the fuss is about, but now I wish the show was in its 4th or 5th season so I had more to watch!
Today I kicked the day off with a trip to the gym, followed by a nice juicing sesh. This combo was bliss – not too veggie-heavy, but not too fruity either (trust me, I’d load all kinds of fruit in my fresh juices, but that amount of sugar concentrated into juice form just isn’t great for your body):
- 3 hunks organic spinach
- 1 small beet
- 1 organic Granny Smith apple
- 1/4 peeled lemon
- 2 organic carrots
I just love the way fresh juice really sets the tone for a healthful day. Here’s the juicer I’ve had it for years and years!
One shower later and Ben and I headed over to my parent’s house for Sunday lunch. Looks whose hair is long enough for a pony!! Ahh!!
Finn has become a bonafide ittle boy, tearing around the house playing here there and everywhere…
He did manage to stick some Minnie Mouse ears on his sister before tearing off into the distance though. CAN YOU EVEN?!
Evie’s non-walking days are numbered, but for now she’ll sit stand there and let me capture her pretty in pink.
My Mom totally outdid herself with lunch today.
The star was Pistachio-Crusted Quick Greek Chicken with roasted tomatoes drizzled on top.
The chicken was butterflied then stuffed with spinach, feta cheese, and spices, then crusted in chopped pistachios and baked.
AMAZE! We all loved it.
On the side was a nice salad, and sweet potato fries. Yum, yum.
Now, snomageddan is apparently coming to the Midwest later this week, but for today the sun was shining and the temperatures were mild. Ben and I took a quick zip around the neighborhood this afternoon before I simmered up some Italian Wedding Soup to have in the fridge for when the flurries start flyin’!
I actually posted this recipe for Italian Wedding Soup on the blog about three years ago, but I thought it deserved to be bumped to the top. This recipe is my Mom’s and is one of my very favorite soups ever, ever, ever. It’s so easy to make and tastes absolutely incredible. Plus, while it’s definitely not winning any beauty awards, it’s pretty healthy!
Start by sauteing 1/4 small onion and 2 garlic cloves in 2 teaspoons extra virgin olive oil until translucent. Next add 1-10oz package frozen –> thawed –> squeezed dry chopped spinach.
Pour in 8 cups (64oz) chicken broth then bring to a boil.
Next add 1/2lb pre-cooked mini meatballs. My grocery store carries these by the ground beef, but you might look for them in the frozen foods section too. If you can’t find mini meatballs, I’d chop regular meatballs into quarters OR make your own. Psst - I also use these mini meatballs in my Spaghetti & Meatball Soup!
Also add 1/2 cup ancini di pepe. This is a small, bead-like pasta. You could really use any small pasta if you can’t find this exact kind for some reason!
Boil until the pasta is cooked then, in a small bowl, whisk together 2 eggs + 2 Tablespoons grated parmesan cheese. Slowly drizzle the mixture into the hot soup then cook for one more minute.
Top bowls with a bit more grated parmesan cheese, then serve!
Italian Wedding Soup
2 teaspoons extra virgin olive oil
1/4 small onion, chopped
2 garlic cloves, minced
salt & pepper
10oz frozen spinach, thawed & squeezed dry of excess moisture
64oz chicken broth
1/2 cup ancini di pepe (or other small pasta)
1/2lb fully-cooked mini meatballs
2 Tablespoons grated parmesan cheese
- Heat olive oil in a large soup pot over medium heat. Add onions, season with salt and pepper, then saute for 3-4 minutes or until translucent Add garlic then saute for 30 more seconds.
- Add frozen spinach then stir to break up. Add chicken broth then bring to a boil. Once boiling add pasta and meatballs then cook until pasta is al dente, about 8-9 minutes. In a separate bowl, whisk together eggs and parmesan cheese. Drizzle into soup while stirring constantly then cook for 1 more minute before serving.
Kind of like a mix between egg drop soup, minestrone, and chicken soup – this Italian Wedding Soup will knock your socks off by how easy it is to make, yet how sublime it tastes. YUM!
Well guys, time to kick back and relax for the evening. Have a great rest of your day – and awesome start to your week. See ya’!