In our process towards downsizing and clutter clearing I spied this magazing in the spare room cupboard. I spent some time going through it, as you would if you were trying to decided to keep something or not. I just happened to have pretty much 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 I didn't want to spend a ton of time in the kitchen as I have tons of other things I need to be getting on with!
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. The shape 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
While the sauce is cooking add the pasta to the water and cook according to the package directions. Drain well, reserving some of the water. Remove the cover from the sauce and taste. Adjust seasoning as necessary with salt and pepper. Stir in the drained pasta and just enough of the pasta water to give you a nice consistency. You don't want it too thick but you don't want it thin either. Sprinkle with cheese and serve.
I think this is a recipe most people would enjoy. I hope you will try it out! Bon Appetit!