Before we get to this amazing Italian Wedding Soup, allow me to rave for a little bit about the book it came from: Meals Made Simple by Danielle Walker. After struggling for many years with autoimmune disease, Danielle took her health into her own hands and took up a Paleo lifestyle. For years, her blog has illustrated that healthy grain-free living doesn’t have to be complicated or lacking in flavor with simple, creative recipes. Her gorgeous photos and accessible writing make her blog one of the best in the Paleo community. And her books showcase her talents beautifully!
In the spirit of easy weeknight cooking, Meals Made Simple features an 8-week dinner meal plan with shopping lists, quick meals, and make-ahead meals or meals utilizing leftovers to save you time and energy. The introductory material includes tips for budgeting, stocking the pantry, suggestions for using leftovers. The best part? The cookbook boasts over 100 recipes (with nutrition facts!) that offer a wide variety of cuisines and flavors, from gourmet greats to comforting classics. There are also many delectable treats for even last-minute celebrations. And Danielle’s photos are absolutely mouthwatering. This book is pure eye candy.
You’ll also get recipes like:
- Barbecue Salmon with Peach Salsa
- Chicken and Rice Casserole
- Breakfast Burritos
- Roasted Chicken with Thyme Gravy
- Balsamic Steak Pizza
Danielle’s recipes are simply fantastic. You just can’t go wrong, and her emphasis on effortless (or at least, near-effortless) dishes that pack both a lot of flavor and a lot of nutrition makes Meals Made Simple an excellent resource for anyone who wants to eat well but just doesn’t have the time or energy for anything elaborate. And with so many kid-friendly options, it’s the perfect book for busy moms! To get a taste, try this simple, flavorful, and (best of all) healthy Italian Wedding Soup. If you like it, pick up a copy of Meals Made Simple. You’ll cherish it as much as I do!
- Run the onion through the grating attachment of a food processor or grate with a box grater. Combine it with the remaining meatball ingredients.
- Form the meat into bite- sized meatballs and place on a rimmed baking sheet. Cover and refrigerate until ready to use.
- Heat the olive oil in a large stockpot over medium-high heat. Sauté the carrots and celery for 5 minutes.
- Pour in the chicken stock, 2 teaspoons of the salt and pepper and bring to a boil.
- Reduce the heat to medium and add the meatballs.
- Cover and cook for 8 minutes, until the meatballs are cooked through and begin floating to the top.
- Stir in the spinach and cook for an additional 5 minutes, until wilted.
- Season to taste, adding up to an additional teaspoon of salt.