There’s nothing more ME than a recipe title with a spoiler alert. I’m going to let my geek flag fly just a little in this post, but first, in all seriousness, if you’re a watcher and you’re NOT caught up on Game of Thrones, SAVE THIS POST FOR LATER.
Ah, the rich, slightly pungent taste of betrayal. As both an avid reader and watcher of the Game of Thrones/A Song of Ice and Fire series, I knew what was about to go down on Sunday’s episode. And the hype leading up to it was nothing compared to the hysteria from unspoiled viewers that followed for the next 24 hours – even if you’ve never seen a minute of the show and have no interest whatsoever, you probably noticed that there was a bit of a kerfuffle. The dreaded Red Wedding.
Though I don’t get to do it nearly as often as I used to in my pre-child, more carefree life, I still get major kicks from thinking up and executing (COUGH) theme foods. Since I usually watch the show with a friend, I HAD to bring something special for this one. Red Velvet Wedding cupcakes were a thought, but then I thought of the great old classic Italian Wedding Soup, with meatballs and escarole. I just needed to bloody it up a little.
Traditionally, you usually stir an egg into the hot soup shortly before serving, like egg drop soup, but in my first batch (good thing it was delicious enough to eat 2 huge pots of it this week), I didn’t love the visual effect, nor did I think it added much to the flavor. Round two I added more tomato paste and omitted the egg: perfect. As-is, it’s totally paleo, ’cause that’s just how I roll these days, but feel free to add breadcrumbs or Parmesan if you prefer.
Bring this to the season finale next week and curse the Freys, Lannisters (save for Tyrion) and the Boltons as you savor the savory. Take heart, gentle viewers: The North Remembers*. …