Part of the beauty of being a grantee through People’s Liberty is the great meeting opportunities it provides. Kate Zaidan is a young woman in my 8 member class that shares my love for cooking, teaching and connecting people. She took over her dad’s store, Dean’s Mediterranean Imports in Findlay market and is quite the go-getter.
A true foodie, Kate is hosting a soup swap today at People’s Liberty. The point of the swap is to share stories of where your recipe came from, as well as soup! Each participant brings 6 quarts of soup to share in addition to the recipe. Brilliant idea Kate!
I was worried about having to make (and eat) soup when this week’s February weather felt more like May. But alas, the stars have aligned and we’ve got a cool 40 degree day ahead to chat and enjoy soup! Below is a spoiler- my mom’s famous Italian wedding soup. Mine is a bit simpler. You can add more greens as desired.
To read more about Kate’s mission, check out the link: http://www.soapboxmedia.com/devnews/021417-soup-swap-kate-zaidan.aspx
One, 3 # chicken ¾ cup rice or tiny pasta
½ yellow onion, diced
4 large carrots, peeled & cut into coins
4 stalks celery, chopped
1 clove garlic, minced
10 frozen meatballs, quartered
1 box frozen spinach
8 cups water, 1-2 tsp. salt to taste
Boil whole chicken. Remove from pot & skim fat from broth. Cut off visible fat from chicken & return meat to the pot. Add chopped onions, carrots, celery, garlic, & spinach and simmer until vegetables are soft. Add meatballs & rice and cook for another 10 minutes until rice is cooked. Serve with shredded Parmesan cheese.
Makes 8 servings. Per serving: 216 calories, 8 gm fat, 21.5 gm carb, 1.9 gm fiber, 15 gm protein, 35 mg cholesterol, 400 mg sodium