As we continue to embrace the cold weather, we may find ourselves craving heavier and grounding foods as we retreat into hibernation. This change in appetite reflects our body’s desire to align with the cycles of nature. Moving into the New Year, it can be common to place more discipline or restrictions on our eating habits. But what if instead of dieting, we nourished ourselves by choosing to support the ebb and flow of our body’s seasons? What if we chose connection — cooking seasonal meals and allowing ourselves to pause to truly enjoy our food? Maybe cheesy bread could be served without the side of guilt.
This Italian wedding soup recipe is simple in its approach, but the result is a hearty and brothy dish. Chunky meats and vegetables add texture to the rich, savory broth making it the ideal meal to help you retreat from the cold temperatures. The Hasselback bread loaf is a straightforward, melty wonder and the perfect vessel for sopping up any leftover broth and goodies in your soup bowl. Together, the soup and cheesy bread make for a well-rounded meal to ground you this season, with a little indulgence.
Hasselback Mozzarella Bread Loaf
Ingredients
1 Italian bread loaf
1 cup butter
4-5 garlic cloves, minced
1 tsp kosher salt
2 tsp dried oregano
8 oz. bag of shredded mozzarella cheese
Instructions
1. Preheat oven to 350 F.
2. Cut foil that is 3 times the length of the bread loaf and lay flat on countertop.
3. Place bread loaf parallel to the length of the foil.
4. With a serrated knife, cut bread in ¾ in. slices, making not to cut all the way through.
5. Melt butter in a bowl. Add garlic and seasonings. Stir to incorporate.
6. With a pastry brush, coat the slices of bread with butter mixture. Be generous with your butter! If you have leftover butter, pour the rest over the entire loaf.
7. Grab handfuls of mozzarella cheese and stuff in between each slice.
8. Cover the bread loaf with foil and place in oven. Bake for 20 minutes, uncovering the foil for the last 5 minutes until the top of the bread is golden brown.
Italian Wedding Soup Recipe
4 Servings
Ingredients
1 lb. Fresh or frozen pre-made meatballs
½ cup carrots, diced small
½ cup celery, diced small
1 cup onions, diced small
3 garlic cloves, minced
1 bay leaf
2 tbsp butter
2 tbsp cooking oil
48 oz low sodium chicken broth
½ cup orzo pasta (or any small, short noodle)
1 tbsp kosher salt
1 tsp fresh ground black pepper
1 tbsp fresh oregano, chopped roughly
1 tbsp fresh flat-leaf parsley
Instructions
1. Whether freshly baked or cooked from frozen, prepare your meatballs and set aside. Meatballs can be prepared ahead of time and kept in the fridge.
2. Bring a medium-sized pot to medium heat. Add oil and butter.
3. Add vegetables to the pot and sweat until onions are translucent (about 5 minutes). Stir occasionally.
4. Add the bay leaf, chicken broth, salt, and pepper to vegetables. Turn heat to medium-high.
5. Bring broth mixture to a rolling boil for five minutes. With tongs, add meatballs to the boiling broth.
6. Add orzo to the broth, stirring continuously to make sure the pasta doesn’t stick to the bottom of the pan.
7. Continue to cook the pasta for 6-7 minutes. Taste test to make sure pasta is al dente.
8. Throw the fresh herbs into the soup and add salt and pepper to taste.
9. Serve immediately.