Mama's Italian Wedding Soup
Ingredients
• 1 pound extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed and thinly sliced
• 1 cup seashell pasta or orzo pasta
• 3/4 cup diced carrots
Directions
1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
Hearty Meatball Soup
Ingredients
• 1 (1 ounce) envelope dry onion soup mix
• 2 cups chopped carrot
• 4 cups water
• 1 (14.5 ounce) can stewed tomatoes, with juice
• 1 (14.5 ounce) can green beans, drained
• 3 (14.5 ounce) cans chicken broth
• 1 (16 ounce) package frozen mixed vegetables
• 1 pound ground beef
• 1 egg
• 1 cup dry bread crumbs
• 1 cup grated Parmesan cheese
• 1 pinch ground black pepper
• 1 cup uncooked alphabet pasta
Directions
1. In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
2. Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
3. Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
Mama's Old-Fashioned Albondigas (Meatball Soup)
Ingredients
• Stock:
• 1 gallon water
• 3 cups tomato sauce
• 1 yellow onion, quartered
• 4 tablespoons chicken bouillon powder
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
Meatballs:
• 3 pounds lean ground beef
• 3 eggs
• 1/2 cup tomato sauce
• 1/4 cup uncooked white rice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon seasoned salt
• 1 tablespoon dried oregano leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 10 small baby potatoes
• 5 large carrots, sliced diagonally
• 5 stalks celery, sliced diagonally
• 2 zucchini, chopped
• 2 cups thickly shredded green cabbage
• 1 lemon, sliced into wedges (optional)
• 2 avocados, chopped (optional)
• 1/4 cup chopped fresh cilantro (optional)
Directions
1. Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
2. Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
3. Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
4. Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
5. Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Courtesy allrecipes.com
NAN Dining Guide Spotlight on 10/13/2019