ehh.. dia nak suruh masak ke ni..
Sent to you by Faizal via Google Reader:
This 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.
After 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.
Or is it wiggle room? I always get that confused.
That and 87,674,000 other things.
*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.*
I was chasing daylight here. A little dark. Sorry.
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.
How do you make the little Frenchie sign above vowels in Frenchie words? I missed the day of school where they taught those keystrokes.
So, so wonderful.
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|
- 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
- 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
- TIED IN A CHEESECLOTH BUNDLE
- 4 Tablespoons Fresh Parsley, Minced
- 2 whole Bay Leaves
- 1 teaspoon Peppercorns
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.
Things you can do from here: