Wednesday, January 26, 2011

Little Meatball Soup

A few weeks ago, our friend Linda made a visit to our cabin.  It was a cold and snowy weekend, so I thought soup was in order.  Nothing better up at the cabin that a fire going in the stove, snow falling outside and a pot of soup simmering on the stove.

This recipe for Little Meatball Soup was my grandmothers.  The soup is very similar to Italian Wedding Soup but without the addition of greens.  

The meatballs in this soup are quite different than most.  These do not include bread or breadcrumbs, flour is the binder and gives it a distinct texture.  The first time I made these meatballs, after rolling them, I fried them in butter and olive oil.  This time, I tried something different.  I simmered them just until cooked through, then fried them.  They were extremely moist using the simmering method.

Little Meatball Soup
1        pound ground beef
1        large egg
¼       cup flour
1        clove garlic
2        tablespoons finely chopped parsley
¼       cup grated Parmesan cheese
1 ½    teaspoon salt

1.  Combine all ingredients and mix thoroughly.  Shape meatballs about 1 teaspoon each. You can either simmer these in about 1-inch of water and then sauté in olive oil and butter or simply sauté in the oil and butter.

8        cups water
2        tablespoons beef bouillon
½       cup chopped celery
½       cup  sliced carrots
¼       cup parsley
1        medium onion, chopped
1        bay leaf
16      ounce can chopped tomatoes & juice
          Salt and pepper to taste
1        small zucchini; sliced
1        cup fresh green beans
½       cup dried pasta, small sized (shells, etc)

1.  Pour meatballs and drippings into a large soup pot.  Add water and bouillon and simmer for about ½ hour covered.  If you want the soup thicker, uncover pan slightly.

2.  Add the rest of the ingredients, except zucchini, and simmer uncovered for about 20 minutes, until pasta is cooked and vegetables are tender.  Add the zucchini and simmer for 10 minutes more.  Serve with grated cheese on top.

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