Week 286: Italian Wedding Soup

It's the fourth week in my new kitchen space and I feel like we're really getting into a good groove. However, one thing is bothering me ... Pick up customers are waiting too long for me to bring down their orders. A new process will begin this week to speed up deliveries but another important step is also pushing back the pick up time window to 3:00 - 5:30 PM. This will allow me to finish with up delivery orders so I can bring down pickup orders faster.

Construction is also beginning on the dining room of Varsity Sports, they have assured me I will be able to safely continue to cook in the back kitchen but it's going to make things interesting for sure!!

On the menu for TUESDAY, OCTOBER 28th is ITALIAN WEDDING SOUP & ROSEMARY FOCACCIA. My Italian Wedding soup is a rich chicken soup filled with lots of good things - fresh spinach, creamy pasta and plenty of delicious meatballs!

The soup begins with browning the meatballs in the oven to intensify their flavor. The meatballs are made with ground turkey, Italian sausage, breadcrumbs, garlic, fresh parsley, milk, and egg.

Meanwhile, onions, carrots and celery are sautéed in the pot. Once the veggies are soft, homemade chicken stock, white wine and orzo pasta are dropped in. After the pasta is cooked, fresh spinach, dill and lemon zest are dropped in to finish off the soup.

The bread companion this week is my ROSEMARY FOCACCIA. It's crisp on the outside yet soft and chewy on the inside. Extra-virgin olive oil gives the bread texture and flavor while fresh rosemary and flaked sea salt add the finishing touches to make this bread unbelievably delicious. This bread is a perfect choice for this Italian soup!