Sabtu, 13 Mac 2010

Kiriman khas..

Sedang aku berbengkel di Hydro Hotel Penang... sambil2 mengecheck email...tiba-tiba terpandang satu email dari hubbyku...
ehh.. dia nak suruh masak ke ni..


Sent to you by Faizal via Google Reader:


TPW_3768This is a hearty, delicious, make-you-feel-good soup that's equally suited for a weeknight meal or a casual supper with friends. Bite-sized meatballs, made extra delicious with freshly grated Parmesan and minced garlic, are added to a flavorful broth that's stock (pun intended) full of vegetables. Serve it with a big loaf of crusty Italian bread and plenty of extra Parmesan and the world will immediately feel like a warmer, kinder, gentler place.

I love that quality in a soup.

TPW_3548The Cast of Characters – Meatballs Edition.

TPW_3550Ground beef. Not too lean, but not too fatty.

TPW_3551Fresh parsley. And yes, this is the curly stuff. It's all I have in my neck of the woods this time of year, and it works just fine.


TPW_3554Garlic. Look—it's sprouting. IT WANTS TO LIVE!

TPW_3558Freshly grated Parmesan. Makes the meatballs extra scrumptious.

TPW_3553Salt and pepper…

TPW_3552Ground oregano.

TPW_3556And lemon juice!

TPW_3559Throw all the meatball ingredients into a mixing bowl.

TPW_3561Mix it all together. Now, normal people with no hangups might be inclined to execute this step with their bare (clean, please) hands. But I don't like meat under my fingernails. Call me crazy.

TPW_3564Now chill this mixture for 30 minutes to combine all the flavors. Glorious things will happen.

TPW_3586After 30 minutes, roll them into relatively small balls; it'll make about 24 or so. And you can make the meatballs ahead of time and store them, covered with plastic wrap, in the fridge until you need 'em.

Or you can just keep moving forward from this point, which is the road I have chosen to take.

TPW_3570The Cast of Characters – Soup Edition.

TPW_3582Beef stock. If you use storebought, go for the lower sodium stuff. Leaves more wriggle room.

Or is it wiggle room? I always get that confused.

That and 87,674,000 other things.

TPW_3577Tomato paste.

TPW_3573A little more salt.


TPW_3578Carrots and celery…


TPW_3572And cabbage.

TPW_3576Then you need to grab some cheesecloth and make a bouquet garni—or, quite simply, a little bundle of herbs tied with a little twine. In this herb bundle, we'll use parsley…


TPW_3574And bay leaves.

TPW_3594Cut a square of a couple of layers of cheesecloth, and place the herbs in the middle.

*Now pretend I'm showing a photo of me gathering and tying the little herb bundle*

*Now pretend I'm organized and on top of things*

*Now pretend I'm petite and tan*

*Thank you for your cooperation.*

TPW_3605Next, chop up the onions…

TPW_3588The carrots…

TPW_3587The celery…

TPW_3604The potatoes. Leave the peel on!

TPW_3591And the cabbage.

I was chasing daylight here. A little dark. Sorry.

TPW_3598Heat a heavy pot over medium-low heat and add 3 tablespoons olive oil. When it's hot, throw in half the meatballs.

TPW_3603Gently turn as they brown. You don't want to cook them through; just get them a little brown on the outside. Total cooking time: 2 minutes for each batch, tops.

TPW_3629Repeat with the rest of the meatballs, then put 'em all on a plate.

TPW_3606Now pour the stock into the pot with all the yummy, juicy bits.


TPW_3608Add a little bit of salt. (Go easy; you can always add a little more later.)

TPW_3613Add the tomato paste, too, and stir it around to combine.

TPW_3615Then drop in the herb bundle.


TPW_3620Now, bring the sucker to a boil.

Then reduce the heat to low and simmer for 30 minutes. The flavors from the herb bundle will seep into the brothy mixture and very, very special things will go on.

TPW_3635After 30 minutes, dump in the onions, carrots, celery, and potatoes.

TPW_3639Stir in the veggies, then continue to simmer for 15 minutes.

TPW_3642Even without the meatballs, this is tres, tres yum.

How do you make the little Frenchie sign above vowels in Frenchie words? I missed the day of school where they taught those keystrokes.

TPW_3671Finally, throw in the cabbage…

TPW_3672And the meat-a-balls!

TPW_3681Quickly bring this to a boil, then reduce heat and cook for a short time—8 to 10 minutes at the most. You don't want the meat-a-balls to become too dry.

TPW_3724And that's EET! I can't tell you how wonderful this smells. So aromatic, so heavenly…

So, so wonderful.

TPW_3736Serve it in a pretty bowl, and make sure everyone gets his fair share of the veggies and the meat-a-balls.

TPW_3755And the final nail in the coffin: sprinkle on plenty of Parmesan cheese. Oh, yum.

TPW_3764You just can't know. You can't know till you experience it.

TPW_3768Experience it! You'll absolutely love it.

And don't forget the crusty bread.

Enjoy! Here's the printable recipe:


Italian Meatball Soup

3"x5" Cards   |   4"x6" Cards   |   Full Page   |   Print  

Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8
  • Meatballs:
  • ¾ pounds Ground Beef
  • ½ cups Freshly Grated Parmesan Cheese
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Garlic
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Ground Oregano
  • 2 teaspoons Lemon Juice
  • SOUP
  • 3 Tablespoons Olive Oil
  • 7 cups Low Sodium Beef Stock
  • 2 cups Water
  • ½ teaspoons Salt
  • 2 Tablespoons Tomato Paste
  • ¾ cups Onion, Chopped
  • ¾ cups Carrots, Chopped
  • ¾ cups Celery, Chopped
  • 1 cup Russet Potato, Chopped (do Not Peel)
  • ½ pounds Cabbage Chopped
  • Grated Parmesan Cheese To Serve
  • 4 Tablespoons Fresh Parsley, Minced
  • 2 whole Bay Leaves
  • 1 teaspoon Peppercorns
Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.



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