Last year when I was home in Canada helping to take care of my mom, I picked up a special edition magazine at the grocery store, the Taste of Home Italian Cookbook, new for 2013. I always pick up the odd cookery magazine when I am back visiting in Canada. I do love to read them, but I have learned in recent years that since my move over here to the UK, my tastes have changed somewhat . . . so I buy them less and less . . .
I spied this one in a pile of magazines I was going through in bed last night, and had another look at it. (I don't think I had looked at it since I returned here to the UK last May.) I just happened to have everything I needed to make this delicious looking recipe and the things I didn't have I thought I could substitute with what I did have and so today I decided to make it for us.
It was quick and easy to do and in all truth the day was so sunny and warm I didn't want to spend much time in the kitchen anyways, so it was the perfect recipe for a tasty Monday teatime supper.
The resident pasta hater even had two helpings. I think because I used a really good artisanal orecchiette pasta, it wasn't really that pasta-ee for him, if you know what I mean. Orecchiette is Italian for little ears . . . it was a good egg pasta and more like a dumpling than a noodle. Theshape cupped just the right way to hold that delicious sauce . . .
With lots of meaty chunks of chicken, nice crispy tender vegetables and oodles of colour and texture, not to mention those tasty meatballs, it went down a real for both of us. It did make rather a lot, but I have an idea that the leftovers will be just as delicious if not more so. I'll probably heat them up in a casserole in the oven, covered with lashings of cheese. Mmmm . . . sounds rather good if I don't say so myself.
*Italian Wedding Soup Supper Dish*
It's got all the flavours of the traditional Italian Wedding Soup, but it's not soup . . . it's a hearty skillet supper, and it's delicious!8 ounces orecchiette pasta (2 cups)
1 small clove of garlic, peeled and minceda package of frozen cooked Italian meatballs, thawed (12 ounces)
Bring a pot of lightly salted water to the boil