by Megan Winfrey

Even if it is still in the 90s here, it's fall damnit, and I'm making soup. I prefer hearty stews over pureed soups (Chicken n' Dumplings are my FAVE), and I'm always looking for new ways to spice up a broth or incorporate unusual ingredients into my soup dishes. After checking out the Italian Meatball Soup recipe that CSA manager Ada recommended in this month's First Friday Staff Picks, I knew I wanted to make it for y'all (and myself, duh). The broth is simple but has an awesome depth of flavor, and the meatballs are bright and tender. The only thing I changed about the original recipe was adding 2 cups of roasted butternut squash at the end. Like Ada said, you can add almost any vegetable, which is a great way to empty the fridge. I also got a pro-tip from my real Italian friend's real Italian grandmother - lightly roll your meatballs, don't overwork them. And like all soups, this one is even better the next day.