• 1 lb ground buffalo
  • 1 lb ground white meat chicken
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 c fresh parsley
  • 1/4 c fresh basil
  • 2 tbs oregano
  • 2 tbs onion powder
  • 1 egg
  • 3 egg whites
  • 1/2 c whole wheat panko breadcrumbs
  • 1/4 c shredded parmesan cheese
  • 1 pound farro spaghetti
  • 1 jar tomato sauce
  • 1 cup small farro pasta
  • 4 quarts + 1 cup reduced sodium chicken broth
  • 1 can salt free cannelli beans
  • 1 bag fresh baby spinach
  • 1 bag baby kale
  • 1 red bell pepper
  • 1/4 chopped white onion

Happy Monday!  I hope everyone had a great weekend.  I did, I got to see some old friends of Saturday night…shout out to the Iko crew


This was the first weekend in a very long time that I had a whole day off, thanks in part to my poor car affectionately known as “crunchy.”  The long and the short of that story is that she was hauled away on a flatbed Friday after my attempts to add oil went straight though the engine all over my garage floor :(





Onto Sunday, my day of grocery shopping and weekly planning.  Not this weekend.  No car, no Mark.  So I raid my fridge and freezer to see what I can make for dinner.  In the freezer I find a loaf of  kalamata olive ciabatta bread, ground buffalo and ground chicken, sounds like meatballs to me!  In the fridge, fresh parm, a bag of kale, a bag of spinach, a red bell pepper and some onions.  I always have a jar of Rao’s marinara sauce in the cabinet and boxes of farro pasta, the ultimate comfort food.

The plan is to add the ground buffalo to my usual ground chicken, the chicken tastes great, but doesn’t bind well. Realizing I’m going to have extra, I figure I’ll double my batch and the freeze half for another pasta night.  I pull the spinach thinking I might sneak it into the meatballs.  I put all my necessary ingredients on the counter.  I decide to sauté the kale, red pepper and onion as a side dish to my pasta instead of a salad.  Now I think I’m going to use the extra meatballs and spinach to make Italian Wedding soup.  This will give me dinner for Monday night as well, genius!

Larger meatballs in the oven, I move to the soup.  Always trying to think of ways to add nutrition to food, I’m going to add a can of cannelli beans and kale.  Okay, so it’s no longer Italian Wedding soup, but it’s sure going to be good.

Dinner was a hit, Chloe’ actually had the soup for breakfast and commented that to her surprise it didn’t need anything i.e. salt and pepper –  yeah me











I hope you enjoy these recipes as much as we do.  If you have clean soup recipes, I’d love for you to share, it’s one of my favorite foods. 



preheat oven to 325*  whisk together egg and egg white, oregano, onion powder, basil, parsley, salt, pepper and parmesan.  Add panko and meat, hand mix until combined.  Form into 2 bite meatballs.  You should get at least 20.  Hint, I like my meat to be a little cooler than room temperature, this way I don’t get the freeze that runs up my arm when mixing.  I hate that.

bake meatballs for approximately 30 minutes or  until no longer pink

meanwhile cook pasta according to directions and heat sauce.  I always add some fresh basil, salt, pepper & crushed red pepper to my sauce.

while pasta cooks, sauté kale, red peppers & onions, adding 1 cup chicken stock.  cover and cook for 12 minutes

combine pasta, sauce and meatballs.  serve everything family style

Meatballs/Italian Wedding Soup

form one bite meatballs.  Not sure of the count, whatever is leftover from pasta.  Heat 4 quarts chicken stock.  When chicken begins to boil add meatballs.  Cook for 20 minutes or until meat is no longer pink.  Add pasta, beans, spinach & kale, cook for 3 more minutes.  Hint, if you don’t want your noodles to soak up all juice in the leftovers, cook them separately, toss with olive oil to prevent sticking and add when you’re ready to serve.  If you cook them together, you may have to add more stock the next day

Both recipes leave leftovers