Italian Wedding Soup
No matter what anyone says, don't let them berate you for not making a "traditional" Italian Wedding Soup, because there is no tradition, it really isn't Italian, and it has nothing to do with weddings. It is, however, a deliciously quick soup.
Start with two quarts or liters of chicken stock—if you don't have any homemade stock handy, use a low sodium chicken broth. Bring the stock to a simmer and add some meatballs made by making little balls of Italian sausage, or if you prefer a more complicated and time-consuming soup, make mini-meatballs using onions and breadcrumbs and ground meat and eggs and, well, you get the point. Toss in a couple of handfuls of cavatelli or some other small and interesting pasta; leave it out if you wish. Add some leafy green vegetables like kale, escarole, or spinach torn or cut into small pieces; more is better. You might choose to add some beans for additional protein and fiber—I opened and drained a can of cannellini beans. I like tomatoes in soup, so I added some chopped tomatoes. Once the pasta was cooked through, about 15 minutes, the soup was done and ready to serve. My batch produced six meal-size portions of about a pint each.
No, I didn't leave out seasonings. Between the flavorful stock and the Italian sausage I found that additional seasoning was unnecessary. You might disagree, but it's your soup, so you do what you wish. I served mine with a generous sprinkling of grated Parmigiano-Reggiano and a nice glass of Chianti.
I tend to make soups in fairly large batches, because I like to portion it out into pint-size containers for easy lunches and dinners. The freezer often has three or more types of soup, so there's a readily available variety of grab-and-go lunches that microwave well and provide rich and tasty nourishment.