In addition to testing out our fireplace for the first time, last weekend was also a great one for making soup. I decided to give this recipe from Rachael Ray a try: Italian egg drop soup with meatballs. I remember as a little a girl I was totally grossed out by the idea of “egg drop” soup. It was a popular thing in all those bad MSG-filled Chinese restaurants of my youth. But honestly, there’s nothing gross about it… and it’s a great way to get the egg-phobic to consume them, pain free. (You stir in slightly beaten eggs right before serving. They cook in the broth as small strands.) This recipe combined the egg drop soup theory with another of my favorites, Italian wedding or meatball soup. This one had meatballs made with turkey meat — and honestly, taking the time to form little inch-sized meatballs was the only tedious thing about this meal (have a co-roller handy to speed things up). Ray’s soup called for escarole, a staple in this kind of dish, but our local supermarket was out. Instead I opted for a red Swiss chard and didn’t miss the escarole at all. I think spinach would work fine as well, if you’re really stumped. I have two suggestions on how to improve: Add a little more broth. It’s so yummy and good-for-you, it can’t hurt. And have some red pepper flakes handy on the table to sprinkle on. It gives it a nice little kick. We served with garlic bread and a salad. Perfection! Click here to see the whole recipe. — Angela M.

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