We had a baby!

Greta Joy arrived 12/19/19, a week early and first thing in the morning, with a full head of hair. So there’s a little of both of us in there. Oh and she’ll be swaddled in these Harry Potter blankets until she goes to college.

No, she’s not named after Greta Thunberg or Greta Gerwig, though both are badass women who I hope she will emulate. Joy is the GS’ grandmother who married us!

We didn’t know the gender but I didn’t realize how much I thought I was having a boy until they announced she was a girl. I would have been happy with either but it’s fun that she’s a girl- she and Alice will be BFFs for sure.

We’re adjusting to parenthood, and Louise is adjusting to her loss of only child status. Some of us are working through this more quickly than others.

This is a soup that I made before Greta was born, but it’s one I’ll probably make again soon because it’s super fast to throw together and was good leftover, too!

Chicken Meatball Soup

adapted from NYT Cooking

1 lb ground chicken

2 inch piece of ginger, peeled and chopped/grated

6 cloves garlic, minced

1 jalapeno, diced

large bunch cilantro, chopped

2 cups chicken stock

1 can coconut milk

2 tbs fish sauce

1/2 tsp sugar

8 oz baby spinach

lime juice

rice, for serving

Combine the ginger, garlic, and jalapeno.

Add half of it to the ground chicken with two tablespoons of fish sauce and a bunch of chopped cilantro. Season with salt and pepper. Combine until the seasonings are spread throughout but don’t overmix- I usually use my hands. Form into small meatballs (1 1/2 ” or so) and sear on all sides in batches. I used coconut oil but canola would also work.

If the bottom of your pot gets pretty brown like mine did you can quickly wipe it out and add more oil. Add the rest of the ginger/garlic/jalapeno and saute for a few minutes. Add the chicken stock, coconut milk, 1 tablespoon of fish sauce, and teaspoon of sugar and bring to a simmer. Stir in the spinach- it should wilt down pretty quickly- and then add your meatballs.

At the end, squeeze in some lime juice and add more cilantro for serving. We ate this two nights in a row, and it’s definitely better and more filling served over rice. I recommend jasmine rice but anything you have will work!

All in all: about 30 minutes from start to finish, super flavorful, and on the healthier side.

We’ve been spoiled with a lot of meals from friends and family but I do plan to start cooking more soon. Greta sleeps like a champ in the Moby wrap so she’s already well on her way to being a good sous chef!