Post by marlaoh on May 16, 2003 6:17:26 GMT -6
Meatball Soup
This is another cold weather meal. We need to be warmed up especially for the children when they come in from Snowboarding or sledding and need a quick warm up.
6 cups beef stock
1/2 cup sliced carrots
1/2 cup thinly sliced green onions
1/2 cup sliced turnip
1/2 cup finely chopped celery
12 oz. can whole kernel corn
28 oz. can tomatoes
1/4 tsp. sweet basil
salt and pepper
2 slices day old bread
1 lb. ground beef
1 egg slightly beaten
pinch thyme
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
Grated parmesan cheese
Combine beef stock, carrots, green onions, celery, turnip, corn, tomatoes and sweet basil in a large saucepan, bring to boil, turn down heat, cover and simmer until vegetables are just beginning to get tender, about 15 minutes. Taste and add salt and pepper if necessary. Moisten bread with cold water then squeeze out all excess water and break bread into small pieces. Combine with meat, egg, thyme, 1 1/2 tsp. salt and 1/2 tsp. pepper. Shape into tiny (1/2 inch) meatballs. Heat butter in large heavy skillet and add meatballs. Brown lightly on all sides. Lift out as they brown and add to soup. Simmer soup covered 30 minutes more when all meatballs have been added. Ladle into soup bowls and pass the parmesan cheese to sprinkle over.(serves 8).
This is another cold weather meal. We need to be warmed up especially for the children when they come in from Snowboarding or sledding and need a quick warm up.
6 cups beef stock
1/2 cup sliced carrots
1/2 cup thinly sliced green onions
1/2 cup sliced turnip
1/2 cup finely chopped celery
12 oz. can whole kernel corn
28 oz. can tomatoes
1/4 tsp. sweet basil
salt and pepper
2 slices day old bread
1 lb. ground beef
1 egg slightly beaten
pinch thyme
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
Grated parmesan cheese
Combine beef stock, carrots, green onions, celery, turnip, corn, tomatoes and sweet basil in a large saucepan, bring to boil, turn down heat, cover and simmer until vegetables are just beginning to get tender, about 15 minutes. Taste and add salt and pepper if necessary. Moisten bread with cold water then squeeze out all excess water and break bread into small pieces. Combine with meat, egg, thyme, 1 1/2 tsp. salt and 1/2 tsp. pepper. Shape into tiny (1/2 inch) meatballs. Heat butter in large heavy skillet and add meatballs. Brown lightly on all sides. Lift out as they brown and add to soup. Simmer soup covered 30 minutes more when all meatballs have been added. Ladle into soup bowls and pass the parmesan cheese to sprinkle over.(serves 8).