italian wedding alphabet soup

Sopa de letras, Italian-style.

I didn’t grow up knowing much about alphabet soup. I’m pretty sure I’ve never had it. I do know, through my recent searches, that sopa de letras is a fairly common Mexican soup, and folks of various persuasions have adapted the little noodles to suit their tastebuds as they will.

I really have no idea why I thought about alphabet soup. A couple weeks ago it just occurred to me – actually, I may have seen those big fat letter pastas at Target and somehow that warped, through conversation with my mom somehow, into a concept for a cozy bowl. Because we need cozy bowls right now.

It’s fucken cold here, people. Below freezing temps two nights in a row, and yes, that is highly unusual for Central Florida and even more bone-soaking due to your continual humidity. I’m allowed to note that as exceptional, even if some of ya’ll are used to sub-10 degree temperatures on the reg.

So, if you need a big comforting pot of goodness, whimsy, and fun, Italian Wedding Alphabet Soup seals the deal for your Tuesday supper. My famous (ha) chickpea meatballs swim in a rich, cozy broth with plenty of veggies and alphabet pasta. Find some letters and spell out a message to your sweetheart, PG or not.

In fact, if you do, please tag me on Instagram. I want to crack your secret codes.

Scorched Balls

So fun story. I think I discovered a fault in one of my burners during this recipe because my pan got so hot, on the setting I typically utilize for any sort of dish, that my balls started to blacken and the kitchen smoked up something fierce.

I do not recommend making that kind of discovery while you yourself make dinner.

Anyway. Stovetop drama aside, we’re gonna fondle some balls. Chickpea meatballs, to be precise. I’ve made these 1000 times in the past and it’s a ride-or-die recipe for me when I’m craving meatballs. I’d compare them most accurately to chicken or turkey meatballs, though no, they don’t taste like meat, so calm your ass down before you claim that I led you false.

In a food processor, blitz up your batter: chickpeas, onion, garlic, walnuts (or another nut/seed. If you’re using seeds, halve the amount in the recipe card), plain breadcrumbs, an egg, Italian seasoning, and fresh grated parmesan, as well as some salt and pepper. Pulse only until the batter is crumbly and cohesive, do not blend until totally smooth. The texture is imperative for mimicking a true meatball and they cook up much more nicely with some knobs and bobs.

Usually we roll our balls pretty big, but this time, make them pretty small, scant tablespoon-sized. Oil your hands every few meatballs to prevent excessive stickage, and set your bounty onto a large plate.

Here Comes the Bride

And she’s hungry so get the fuck out of her way.

Now, to the soup. You can push off the hot saute pan and use the same burner for the soup pot if it wasn’t initially trying to burn down your whole house.

In your pot, melt some butter, then stir in onion, carrot, and celery, our esteemed mirepoix. Once the veggies are nice and soft, stir in some garlic and Italian seasoning.

Pour in lots of broth, a couple parmesan rinds, and your alphabet pasta. This is the brand I bought. Bring to a simmer and cook 10-12 minutes until the pasta is tender, agitating the broth every so often with your ladle.

Dump in some chopped kale or spinach, lemon juice, and the meatballs. Heat until the kale wilts and the meatballs are warmed through. Taste for salt and pepper and, when you’re happy, scoop into bowls and top with lots of fresh parmesan.

As always, crusty bread is a must for dunking.

Leftover broth will be soaked up by the alphabet pasta, so if you need to write a loud message for someone out of durum wheat, do so when the letters are fattened up from the liquid. Otherwise, the soup will taste wonderful for up to 5 days.

If you do plan for leftovers, I suggest keeping the meatballs separate and adding them to each individual bowl upon serving. Because they’re plant based, they are more malleable than meat and will crumble when hanging in the broth for too long. Still tasty but not as cohesive.

Bring out the kid in you this week. A little simple, silly joy keeps you sane during these difficult, uncertain days.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Meat on your bones, but none in your balls:

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Chickpea Meatballs Au Vin