Tuesday, January 4, 2011

Tasty Tuesday!

Somehow, we seem to be busier than ever - especially over the holidays. I have been focusing on meals that are both quick and won't have a ton of leftovers since we have been running everywhere and haven't had as many meals at home as we normally do (generally all but one or two).

Of course that also means what I make needs to be something that the wee ones will eat or that's pretty much negated my goal. Fortunately, soups tend to be something that the wee ones really enjoy - and it even gets Mister Man to eat things he's not quite sure he really likes, such as tomatoes and celery. Win win for everyone!

Meatball Soup

Ingredients:
3 oz whole wheat pasta
1 T olive oil
1/2 c onion, chopped
2 cloves garlic, minced (don't use the jarred stuff!)
2 14 oz cans diced tomatoes (go for the ones with no added salt)
1 t salt
3 c chicken stock (again, look for the low sodium ones)
1/2 lb ground beef or turkey (we use turkey for this - since it's in a soup, it stays really moist)
1 egg, beaten
1/3 c bread crumbs
1/4 c milk
1/4 c Parmesan cheese
pepper, to taste

Directions:
Heat a heavy soup pot on the stove on medium. When it is heated, add the olive oil then the onion and garlic. Cook until the onion is softened and translucent, generally about three or four minutes.

Add 1/2 t salt, the tomatoes and chicken stock to the soup pot. Reduce heat to low and simmer for fifteen minutes with the lid on.

While the tomatoes and stock are simmering, make your meatballs. Place the ground beef or turkey, egg, milk, bread crumbs, 1/2 t salt, and pepper. Use your hands to mix it together until it is uniform. Form into mini meatballs, and put in the fridge to chill until the broth is ready.

Cook the pasta according to the package directions once you've made the meatballs while the broth is simmering, cooking the pasta a minute or two less than the directions say to ensure it's al dente. Drain and set aside.

Using an immersion blender, puree the tomato broth (with the wee ones, we need to ensure they don't have the texture of the onion or tomato). Add the chilled meatballs to the broth and simmer for another fifteen minutes - ensuring that the meatballs are cooked through.

Serve the soup immediately, topping with pasta and some extra pepper, if desired. If you (like me) need more cheese, add some more Parmesan, too. Yum!


Enjoy this and more at Tempt My Tummy Tuesday with Blessed With Grace!

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6 comments:

Tara R. January 4, 2011 at 11:36 AM  

Sounds wonderful!

septembermom January 4, 2011 at 11:51 AM  

My son is a huge meatball fan! This may work well with him to diversify his menu. Thanks Michelle!

Miz Helen January 4, 2011 at 1:00 PM  

Hi Michelle,
Your Meatball Soup looks really good. Thank you for sharing your recipe and you have a great week!

firebear January 4, 2011 at 3:15 PM  

looks great...I have some leftover meatballs that may need to become soup!

WordsPoeticallyWorth January 4, 2011 at 4:07 PM  

It's nice to eat well, and I am glad you are serving up dishes for others to appreciate!

Hank you. Love Love, Andflew. SKY>

Michelle January 4, 2011 at 10:35 PM  

Tara - Ohhh but it is. Great for this time of year but fortunately not super heavy, either, like some winter soups.

Kelly - Try it out and see what he thinks. I'm amazed by what Mister Man is starting to decide he likes.

Miz Helen - It is, and I hope you try and enjoy it!

firebear - Even better - taking the leftovers to remove a step or two. I love it!

WordsPoeticallyWorth - Ummm thanks, I think.

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