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Recipe of the Week: Meatball Minestrone Soup

by Leigh Sackett

It would be so great to get at least a little snow! My children keep waiting and waiting . . .

Remember two years ago when we had not one, but three huge snow falls? During one of those big snows I told my kids, “stay out in this snow, don’t waste the opportunity, it may not come again for a long time.” That turned out to be some sage advice! For my children may have another big snow to play in soon, but there will never be three big snows again when they are ages seven and eight. That is a beautiful part of their history, never to occur again.

I have lived before in anticipation of tomorrow. I have also, at times, lived in fear of tomorrow. It has taken God some time and work to change this in me but I finally have learned to live for the day. Living for the day – knowing that it is precious and holds beauty and answers in it that I will miss if I am overly looking out for tomorrow. Sure we still must plan and prepare for the days ahead, but we should never forget where we are – today.

I hope my kids always remember the year of the three big snows. If I could go back in time I would have stopped and grabbed their hands in the deep snow and said, “Let’s look around for a quiet moment and take note of this miracle of a day so we will not forget it.” But I cannot go back in time and God has taught me not to worry for yesterday either. What I can do is be thankful for an awareness of the present day and grab their hands today and say those words!

Winter has so many wondrous gifts to it. One being warm soup for dinner on a cold winters day.  Serve up this delicious, hearty soup for your family this February. Maybe this cold month to come will bring another great winter gift – SNOW!!! Whatever happens I will be glad for the day!

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

2 carrots, thinly sliced

4 cups chicken broth

14-1/2-ounce can diced tomatoes in their juice

15-1/2-ounce can beans, rinsed and drained

2 teaspoons Italian seasoning

1 cup orzo pasta

2 cups meatballs

Grated Parmesan

-In a large pot, warm the olive oil over medium-high heat, then sauté the onion and garlic until softened, about 2 minutes.

-Add the carrots, chicken broth, diced tomatoes in their juice, beans, Italian seasoning, and pasta. Bring the soup to a boil.

-Reduce the heat and add the meatballs. Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender. Serve topped with grated Parmesan.

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