It's winter, and winter calls for soup. One of my favorites, since I discovered its existence some 20 years ago, is Italian wedding soup with meatballs. Now, the original calls for some sort of pasta (I have seen it made with both farfalle and orzo), but pasta is not included within the limited parameters of the kitchen haiku phase.
Makes 4 servings.
400g lean ground beef
4 5-gram grissino breadsticks or Melba toasts, crumbled
No-sugar dry rub to taste
1 quart no-sugar chicken stock or broth
4-6 large garlic cloves, sliced thin or crushed
1 pound frozen spinach
Salt and pepper to taste
Combine the beef, crumbled breadsticks, and dry rub, and form into mini-meatballs. I say the smaller, the better, although making 5-gram meatballs turns out to be quite time-consuming. In a nonstick skillet over medium high heat, toss the meatballs and brown the outside.
In a medium sized stockpot, bring the chicken stock and garlic to a boil, and simmer for 2-3 minutes until garlic is cooked. Add the spinach and the meatballs, bring back to a boil, and simmer for 5 minutes. Season with salt and pepper to taste, and serve.
This recipe turned out to be quite hearty, savory in a comfortingly uncomplicated way, and perfect for a winter day.