Italian Wedding Soup and a Blizzard?

It’s never a good sign when the news starts reminiscing about the Blizzard of 1967 when referring to our weather starting this afternoon into tomorrow.  Projections now say that our county will get up to 24 inches of snow, with 40 mph winds.  It’s February people!   I am so over winter.  I just want to be able to put our gazebo up, watch White Sox games and grill out. 😦

Okay, here is a breakfast you never would have thought I’d eat.  I saw it in our pantry and just had a taste for it:

I had frosted mini wheats with skim milk, and a cheese stick

I ended up doing 45 minutes on the treadmill, 3.8 mph walking with a 6 pound medicine ball tossing back and forth as I walked.  It is a surprisingly good work out!

Over the weekend I made another version of Italian Wedding Soup.  I had some ground beef and pancetta to use up, so I decided to make meatballs, which then turned into this soup.  While it seems like a lot of ingredients, it’s really pretty easy to make.

Italian Wedding Soup  (printer friendly version here)

Course: main meals

PointsPlus™ Value:    6

Servings:  10 (1.25 cups)

Preparation Time:  20 min

Cooking Time:  30 min

Level of Difficulty:  Moderate


  • 1/3 cup(s) Panko crispy bread crumbs – plain
  • 12 oz 85% lean/15% fat raw ground beef
  • 1 Tbsp dried parsley
  • 1 oz Parmesan cheese
  • 3 Tbsp fat-free skim milk
  • 1 item(s) egg
  • 1 oz crisp cooked bacon
  • 1 tsp olive oil
  • 1 tsp minced garlic
  • 1 cup(s) Carrots
  • 1 cup(s) celery
  • 8 cup(s) canned chicken broth
  • 2 cup(s) canned tomato sauce
  • 12 oz fresh spinach
  • 5 oz uncooked pasta
  • 1 Tbsp Italian seasoning


Place ground beef, panko bread crumbs, parsley, Parmesan cheese, milk, egg, and pancetta into food processor.

Mix until well combined, then roll into 40 marble sized meat balls.

Heat non-stick skillet over medium high heat. Spray with Pam and brown the meatballs, just until browned and half way cooked. Set aside.

In a stock pot, add olive oil and garlic. Cook for 2 minutes just until the garlic starts to brown.

Add chicken stock, tomato sauce and bring to a boil. Add pasta and cook for 7 minutes.

Reduce heat to simmer, add Italian seasoning, salt and pepper to taste and meatballs. Cook for 5 minutes to cook the meatballs.

Remove from heat, add baby spinach and serve immediately.

Garnish with shaved Parmesan cheese.

just pulse the meat ingredients together until combined - don't overmix though

I like smaller meatballs in this soup – about the size of a marble – it made 40 meatballs.

I used to buy baby carrots because they were already peeled, but now realize the carrots with the tops on them are not only way cheaper, they taste so much better.

Tubetti is the pasta I used, but any small pasta would work.

Not only is this soup delicious, it makes a lot - and freezes well

And you can’t have soup without a grilled cheese 😀  My lunch comes in at 12 points.

My store had really good meat prices over the weekend.  I got chicken drummets for .49 cents a pound.  This is actually a WW recipe, but I need to tweak this recipe before I post it – they were good but needed a bit more flavor – Hoisin marinated sesame wings.   Dinner was 10 points.

Stats for Monday

  • 30 points
  • 45 minute treadmill workout
  • average blood sugar 123

Good news – I was able to reschedule Tony’s CT scan for today instead of tomorrow.  Hopefully after this test we’ll get back with his surgeon by the end of the week with a game plan.  Thank you for your continued support and prayers for my Tony! 😀



I like pork chops, but I tend to like them boneless, while Tony likes them on the bone.  I was lucky because these were on sale!


  • 4 ounces pork chop
  • 3 ounces potatoes
  • 3 ounces green beans
  • 1 tablespoon blue cheese dressing mixed with 1 teaspoon balsamic vinegar
too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!

This morning before I left work, I baked a potato in the microwave and left it in there.  I diced it up and pan fried it in a little oil/pam mixture.  The green beans are from Trader Joe’s – I microwaved them and when the were done, I mixed them in with the potatoes for a quick pan fry.  I thought they might be dry, so I mixed 1 tablespoon blue cheese with 1 teaspoon balsamic vinegar – really turned out good!

And I made the Italian Wedding Soup for my lunches with the remaining ground beef purchase earlier this week.  I used 5 ounces of raw ground beef, 1 ounce of grated parmesan, Italian seasoning and garlic for the meatballs.  Where last nights meatballs were about golf ball size, these are marble size:


Italian Wedding Soup


Course: main meals
PointsPlus™ Value:    8
Servings:  2

Preparation Time:  10 min
Cooking Time:  20 min
Level of Difficulty:  Easy



  3 cup(s) canned chicken broth   
  5 oz cooked ground beef, 10% fat   
  1 Tbsp grated Parmesan cheese   
  3 cup(s) spinach   
  1 tsp minced garlic   
  1 tsp italian seasoning   
  1 cup(s) cooked egg noodles   


Mix together the ground beef, Parmesan cheese, minced garlic and Italian seasoning and salt and pepper to taste. The meatballs should be about the size of a marble.
Add chicken broth to pot, add meatballs, and bring to a boil, reduce and simmer for 15 minutes, or until meatballs are done.
Remove from heat, add pre-cooked egg noodles and baby spinach. Let sit for 5 minutes until noodles are warmed and spinach begins to wilt.

 Right now I have my Christmas Morning Biscotti in the oven, trying to redeem myself from the mishap of forgetting the baking powder earlier this week!

Keep your fingers crossed that the biscotti turns out!  I’ll post it at breakfast if it does!