>>note: It's soup, everything is approximate<p>I wrote this recipe out because a friend asked how I made it and then converted it to CookLang format so it's all past tense, not imperative.
>>course: Soup
>>title: Italian Wedding Soup
>>photo: italian-wedding-soup.jpg
>>tags: 2024-09, Greg Hamilton

Roasted @old freezer burnt skin-on chicken breasts{a couple} at 300°F for ~{an hour} yesterday evening. Put them, @carrots{2, whole, unpeeled}, @onions{2, whole, unpeeled}, @bay leafs{2}, @peppecorns{10}, and @lovage stalk{one foot} into the #Instant Pot{}, added water to the 4L mark, and set it for ~{an hour} before I went to bed so it got an hour of pressure and then ~{6 hours} of simmering.

This morning I put the shrivelled chicken breasts in the fridge for some later use, strained the stock and threw away everything else.
I put 1cm of stock and the @carrots{4, peeled and diced} back in the Instant Pot, set it for ~{1 minute} and let depressurize by itself.

I put the @EVOO{2 tbl} in the #air fryer{}, thawed and quartered the @IKEA meatballs{10} and roasted them for ~{15 minutes} until the edges were just turning crispy.

I put the rest of the stock back in the Instant Pot and added @Knorr liquid chicken stock concentrate{6 tbl} and @frozen spinach{12oz? package}, @dried basil{1 tbl}, @dried thyme and oregano{1 tsp each} and @dried espelette flakes{maybe 1/8 tsp}.

I had fresh basil and parsley in my kitchen garden, made a note to use them, and still forgot :-(

Drained the oil off the meatballs and added them and the @dry rotini{2 c} to the pot. I know you’re supposed to use teensy tiny pasta but I hate that.

Brought the pot to the boil and poured it into the preheated #70-year-old 1-gallon Thermos{} that my buddy Greg Hamilton&dagger; used to own.
The pasta cooked between then and when I got to the venue.