A month or two ago, I was flipping through a magazine and I literally squealed when I saw an ad for Michelob ULTRA light cider. I like hard cider a lot, but I don’t drink it often because it’s pretty high in calories; the idea of a light cider really excited me. A few days later, I received an email from BlogHer asking me if I’d like to review it. Of course I said yes!
I’m alive! January has been an insane month, and I’ve been running around like crazy doing what feels like twenty million things at a time. Because of that, dinners have not been very exciting lately. I do have fun recipes planned though and will post them as soon as I have the time to work out a few last details and type them up. Think soba noodles with sautéed chicken and roast mushrooms, cornmeal crusted tofu with quick ratatouille, and a buffalo chicken chili that I’ll try my hardest share before the game this weekend.
In the meantime, how do sauerbraten meatballs sound? Sauerbraten is a great dish – a little bit sweet, a little bit spicy, and extremely rich – but it takes days to make. I’ve figured out a way to replicate the flavors in a quick stovetop sauce that’s delicious served over meatballs for a delicious and easy twist on the original.
Shawn said that I should call this chicken and spaetzle soup “awesome soup.” That pretty much sums up everything I have to say about it.
If you could turn the perfect spring rainshower into a meal, this soup would be it — it’s calm, restorative, and in a weird way, beautiful. Loaded up with extra celery, peppery watercress and fresh dill, it’s the perfect soup to curl up with on a chilly, damp spring night. The flavors are familiar, but chewy spaetzle and bright citrus notes from fresh lemon juice make it something special and keep you coming back for more. I typically prefer vegetable-based soups, but when it comes to nursing a spring cold or allergies, it really doesn’t get any better than this.
Click to get the recipe for Springtime Chicken & Spaetzle Soup –>