Fall Dinner. Italian Wedding Soup & No Knead Bread.

I feel like I've blogged over the years about the no knead bread at least a dozen times but it's that good!

Our nights are getting cooler and we had a rainy day and nothing is more perfect on that kind of day than the house filled with the scent of soup simmering and bread in the oven.

The wedding soup is easy and delicious and the little meatballs make it very satisfying.

For the Meatballs

1lb pd. ground turkey. (I use the darker one it's a bit less expensive)

Italian seasoned bread crumbs

1 egg

Parmesan or pecorino romano cheese

salt & pepper

2-3 cloves garlic (we love garlic so I use it generously)

Mix all ingredients gently and roll into small bite size meatballs. This time I cooked the meatballs in two batches in the pot in a bit of olive oil. I brown them and then take them out and set aside.

For the Soup

4 carrots (we all like carrots you can use less)

1 onion

2 cartons chicken stock or broth. 

Greens of your choice (I used Escarole blend) 

Ancini di Pepe (little bubble pasta)

Saute the onions and carrots in the same pot you did the meatballs, (add kosher salt) until tender, add garlic saute. I leave these quite awhile since I like the carrots soft but you can adjust as you like. Add the stock, the meatballs, and pasta. I cook mine for about an hour on low so all the flavors marry.

I added the Escarole just to the adults bowls and ladled the soup in after. 

Sprinkle with cheese & enjoy!!

I've adapted the no knead bread to a 5 hour version which comes in handy when you don't plan a day in advance for the original version.

For the Bread

1 package active dry yeast

3 cups flour

1 1/2 teaspoons kosher salt

1 1/2 cups water

Mix into a shaggy dough and cover with plastic. Let sit on the counter for 5 hours, turn out onto a well floured surface. Turn oven to 450 and place pot into stove while it's preheating. 

Be sure you use an oven proof pot, I use cast iron with a lid.

Flour the dough really well and place dough into hot pot and bake for 30 minutes with the lid on. Remove the lid after 30 thirty minutes and bake another 10-15. It should be golden brown.

Flip out onto a cooling rake and wait until it's completely cooled! Resist the urge to cut it while it's hot, I promise it's worth the wait!

What's your favorite Fall meal?

Until next time!

Susan