The weekend of the wedding, because of other commitments, we could not leave home until quite late, meaning we did not reach our destination outside of Atlanta until somewhere around 3:00 in the morning. That was a lot of time spent on dark roads bordered by woods on both sides. Deer live in those woods; we could not help but hope that none of them were related to the guy who plowed into us last November.
Thankfully, this trip was deer-free. I was looking forward to this wedding for quite a while, and on the trip back, we had stops planned at the peach farm and the sausage place and maybe the nut place. I had my knitting and my iPad and I was going to relax if it killed me.
Eating on the way up the interstate, dinner was a chicken salad sandwich for Rob, and a cup of seafood chowder for me, straight from Wawa. That reminded me that I haven't made soup in a couple of weeks. I like to keep soup in the fridge the way my grandmother liked to keep a container of tuna fish salad. Nobody was ever going to go hungry in her house, no matter what the hour or the circumstances. There is no better snack, in my opinion, than solid albacore tuna mixed with a lot of Hellman's mayonnaise piled on a piece of matzo. Unfortunately, unlike my grandma I'm not real diligent about the tuna (or the soup, for that matter) and in lieu of tuna, I've been known to turn to chocolate for my 3 AM snacks.
This wasn't a cooking weekend for me, which didn't stop me from planning what I was going to cook when I get back. Like chicken soup, with tiny chicken (or turkey) meatballs. With a decidedly Mexican flavor, offering a good excuse to eat more sour cream.
Mexican Chicken Meatball Enchilada Soup
1 pound ground chicken (not all white meat)
1/2 cup seasoned bread crumbs
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon McCormick's Montreal Chicken Seasoning
1/2 teaspoon cumin
1 tablespoon dried cilantro leaves
2 tablespoons grated Pecorino Romano cheese
1-32 oz. carton chicken broth
1-32 oz. carton chicken stock
2-10 oz. cans mild green chile enchilada sauce
1 cup diced fresh tomato
1 large onion, diced
1 large carrot, chopped
1 celery stalk, with leaves, chopped