I am 16 weeks along with our 4th baby. I am so grateful that we've made it this far. I am still nervous about having another miscarriage so I've had ultrasounds every week the first few weeks and now every 2 weeks until I can start feeling the baby move more consistently.
We got to see him again this morning (Azure and Zeke came along) and hear his heartbeat. Azure loved seeing his little feet move. Such a relief! I'm pretty much out of the woods now, yet I am still anxious having had 4 miscarriages.
I'm still processing my feelings of losing our twins in our last pregnancy this past August. I had a feeling it was one girl and one boy. And, because I have felt the presence of our unborn daughter since April 2010, I figured it was Azalea who was coming, but it's a boy. And, it's been hard to understand since I am 99% sure this will be our last child. I don't feel like I could handle 5. I'm not sure how I'll handle 4!! And, 5 kids is a lot. I've learned since having children that I'm not a "kid person". I highly value my alone time and lots of kids underfoot needing things from me is not good for my mental health. So, I'm left pondering- do we just wait until the millennium to have Azalea? Is it some kind of test of faith to see if we should indeed have 5? I'm not even completely sure it would be her next time. What if it were another boy? I feel like God values my agency and allows me to make a choice. So, what do I choose? Sigh. Kinda heavy topics...
I already found a doula! For so long, not having viable pregnancies, I haven't even thought about birth, but as soon as we had our ultrasound at 14 weeks and things looked good, I let myself go there and it felt good. Some of you may remember long ago, I used to really love all things birth related. But, I must say that I became disillusioned with birth fanatics especially those from the "natural" birth camp. I know that birth is an important and sacred event, but they put so much pressure and value on it as if everything about your relationship with that child depends on your birth experience with them. B.S. I just couldn't stand their extremity or their narrow-minded view anymore. But, I still love doulas and definitely need the emotional and physical support during labor, so I am happy to have found one. There are so many more options here in Boise than there were in Savannah which is so nice.
I am looking forward to giving birth to this baby boy. Birth has been difficult for me and it brings up abandonment issues and PTSD, but it is also so exhilarating and awe-inspiring. I am so grateful that I get to do it again.

Total time: 1 hr 15 minPrep: 30 min
Cook: 45 min
Cook: 45 min
Yield: 8 servings
Level: Easy
Level: Easy
Ingredients
For the meatballs:
1 1/2 pounds of ground meat (turkey/beef/chicken)
2/3 cup fresh bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh basil leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 egg, lightly beaten
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 pounds of ground meat (turkey/beef/chicken)
2/3 cup fresh bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh basil leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 egg, lightly beaten
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken broth
1/2 cup balsamic vinegar
1/2 cup red quinoa
12 ounces baby spinach, washed and trimmed
1 lemon
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken broth
1/2 cup balsamic vinegar
1/2 cup red quinoa
12 ounces baby spinach, washed and trimmed
1 lemon
Instructions:
Preheat the oven to 350 degrees F.
For the meatballs, place the ground meat, bread crumbs, garlic, basil, Pecorino, Parmesan, milk, egg, dash of salt, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and bring to a boil. Add the quinoa to the simmering broth and cook for 10 minutes, until the quinoa spiralizes. Add 1/2 cup of balsamic vinegar and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan and a squirt of lemon juice.
Recipe adapted from Ina Garten.
















