I wanna marry this Italian Wedding Soup.

THIS IS MY NEW FAVORITE THING. Seriously y’all this recipe could not be more simple OR more delicious. Had I know how little prep time or effort it took to make this soup I would have taken a whack at it years ago.  Italian Wedding Soup gets its name from the perfect marriage of flavors. And if I could, I’d marry it.  The meatballs freeze! So make a double batch and save them for next time.

Italian Wedding Soup


  1. 12 cups chicken stock (I’m not Ina, you can use store bought)
  2. 1 package of frozen spinach
  3. 1 cup acini de pepe (a tiny pasta, if you can’t find it orzo is an okay substitute.)
  4. 8oz ground beef
  5. 8oz proud pork
  6. 1 small onion grated
  7. 4 cloves garlic, minced
  8. 1/2 cup breadcrumbs
  9. 1/2 grated parm
  10. 1/3 cup cropped parsley
  11. 1 big egg
  12. 1 t salt
  13. 1/2 t pep

Mix ingredients 4-13 together! Use your hands, it makes you feel Italian. When you have a cohesive mixture begin to roll into little meatballs. I like to do little micro meatballs for this soup. Set them aside.

In a large pot, add stock and spinach. Bring to a boil. Once it’s boiling begin to add the meatballs. Be sure to give it a good stir so they don’t stick together. When the meatballs begin to cook and change color, pour in all the pasta.

Cook for about 20 minutes on medium high! Meatballs will be cooked through and the pasta will be perfect BBs of love. Top with a grate of parm and a sprinkle of parsley.

Holy yum.

IMG_2316xoxo•kwf

Basic & Epic.

I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!tumblr_nul0eykpRp1qhw15uo1_1280

Chipotle PUMPKIN SOUP


  • 2 Tbsp EVOO
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1-2 chipotle peppers chopped (canned in adobo)
  • 8 cups chopped, cooked pumpkin
  • 4 to 6 cups chicken stock
  • 1/2 half & half
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, more to taste
  • Pep
  • 2 Tbsp lime juice
  • Bacon, sour cream and avocado for topping!

In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.

Using an immersion blender or working in batches, blend the soup until its smooth and creamy.  Add half & half, lime, and salt and pep to taste.

Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.

Go on and be basic.

xoxo•Kyndle