Thursday, September 18, 2014


We have been enjoying warm sunny days but the evenings tend to
get cooler so soup is what I like to make for harvest meals.
Flavorful and filling, this soup lends itself to lots of variation 
and personal preference.  Here is my version.


For the meatballs:
1½ lbs. lean ground beef
1 cup dry bread crumbs
¼ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
¼ tsp. pepper
2 eggs

In a mixing bowl, whisk eggs; stir in bread crumbs, Parmesan cheese
and spices.  Crumble beef over mixture and mix well.  Shape into small meatballs.
Place on a foil or parchment-lined rimmed baking sheet.  Bake in 350 degree oven
for 15 to 20 minutes; discard drippings and set aside.

2 tbsp. olive oil
2 cups diced carrots
1 cup diced onion
2 garlic cloves, minced

Heat oil in large saucepan or Dutch oven; add carrots, onion and garlic.
Cook and stir over medium heat for 5 to 7 minutes until vegetables are fragrant.

8 cups beef broth
1 can (28 oz.) diced tomatoes
1 can (5 oz.) tomato sauce
1 tsp. dry parsley flakes (or 1 tbsp. chopped fresh parsley)
1 tsp. dry basil flakes (or 1 tbsp. chopped fresh basil
1 tsp. salt
Add broth, tomatoes, sauce, seasonings and meatballs to saucepan.
Bring to a boil; reduce heat and simmer over low heat until vegetables
are tender and meatballs are heated through, about 20 minutes.

Cook ½ lb. pasta, fucilli or macaroni according to directions.
Drain and stir into to soup. 
Serve with a dollop of sour cream and a sprinkle of Parmesan cheese.
Yield: 8 to 10 servings

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