Pocketbooks feeling the pinch are looking at ways to save money, and cooking at home is one of the most effective. It's also something trend spotters say is gaining popularity, especially with millennials.
Coupons are another great money-saver. I clip them from inserts found in the Sunday newspaper and anywhere else I come across them. Grocery store loyalty programs send coupons in the mail that I use often.
Items that are inherently low-cost also help you save. A 10-pound bag of potatoes is a couple of bucks. Eggs are usually $1 a dozen. Heads of lettuce are far less costly than bagged salads. Unless you find chicken broth or stock on sale, use bouillon because it's a better value. With poultry, chicken thighs are often under a buck a pound. They're meaty and more flavorful than boneless, skinless chicken breasts, which cost more.
When thinking about dishes that stretch my food dollar and fill me up, I look to casseroles, stews, chili and pasta dishes, but soup is No. 1 in my book. Paired with some crusty bread, it makes a fully satisfying meal.
January is National Soup Month, and I came across today's recipe for Italian Wedding Soup in the January/February issue of Eating Well magazine, which now features the best of Cooking Light magazine within its pages. (If you're not aware, Cooking Light ceased publishing in December.)
This recipe got my attention because it uses chicken meatballs. You can make your own meatballs using spicy Italian chicken sausage, but I found some reasonably priced frozen chicken meatballs at my local Kroger. A highlight of Italian Wedding Soup, of course, is those tiny, tiny meatballs, which can be labor-intensive to make. This version calls for larger meatballs, which makes the soup heartier and more filling.
This is a pretty basic recipe that calls for inexpensive celery, carrots and onions that add layers of flavor when sauteed. Another super addition is the kale or spinach. (A bunch of kale costs about 89 cents.) We made the Parmesan cheese optional, but if you decide to use it, buy a wedge of Parmesan and grate it yourself. It's less expensive than pre-grated cheese. When you're done grating, be sure to save the rind. You can drop it in the soup to give it extra flavor.
