Meatball Soup
Meatball Soup
You will need the meatballs from the recipe below. Make sure to make them into bit-sized balls.
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
8 cups chicken stock or broth
2 cups water
1 & ½ cup cups dried pasta (something small)
1-pound washed fresh spinach, coarsely chopped
Bring chicken stock to a boil, and then add the meatballs. Bring back to a boil, and then turn down to a simmer adding the remainder of the ingredients, excluding the spinach. Let cook for about 30 to 45 minutes or until the veggies are tender, and then add the spinach and pasta. Cook until the pasta in al dente, which is about 7-10 minutes. Serve with crusty bread.
January 18, 2009 1 Comment
Hearty White Bean Soup
1 pound dried white beans
½ pound bacon cut into small pieces
1 medium sized yellow onion, diced
2 celery stalks, diced
1 carrot, diced or shredded
3 cloves garlic, minced
1 bay leaf
1 sprig of fresh thyme
1-quart chicken stock
1-teaspoon salt
½ teaspoon pepper
Soak beans in hot water while preparing your ingredients.
In a large pot over medium-high heat, add bacon to the pot. Cook until bacon just starts to brown, and then add the aromatics (garlic, onion, carrots, celery, bay leaf & thyme) to the pot, including salt and pepper. Once translucent, add the beans and continuously stir for about 2 minutes. Add the chicken stock. Bring to a boil, then turn heat down to low and simmer for about 2-3 hours or until desired consistency.
***This can be a vegetarian dish by leaving out the bacon and substituting 2-3 tablespoons of olive oil, then adding the aromatics. Vegetable stock can be used in place of chicken stock.
October 23, 2008 No Comments