Meatball Soup

Ok  Salvo-lution fans....This is big....I have never....ever.....given away my meatball recipe!! I eyeball everything when I cook so, I'm using my best judgement here. It also depends on my mood & what I want. Sometimes fresh garlic & onions, sometimes not. Sometimes I'll use fresh basil, sometimes parsley. You can use just Beef, or a blend of Beef, Veal & Pork. I myself? I like Turkey meatballs.

For the meatballs:

1 Pound Ground Lean White Turkey
1 Large Egg
1/2 Cup Locatelli Pecorino Romano Cheese
1/4 Cup Day old Italian bread, lightly toasted, crumbled finely
1 Tablespoon of milk
1/4 Cup Parsley, chopped
S/P to taste
2 Cloves Garlic, minced

In a large mixing bowl add the turkey, then s/p, garlic, cheese, parsley, egg, breadcrumbs, then milk on top.  Mix real well with your hands. Don't over mix, just enough until it's all incorporated. Roll into small balls and set aside.

Ok onto the soup!

2 large Carrots, chopped
1 stalks Celery, leaves included, chopped
4-6 cloves Garlic, minced
1 large Onion, chopped
2/3 cup little macaroni such as: stars, ditalini, pastina etc. (optional)
1 bag fresh Spinach
6 cups water
1/2 cup Fresh Basil/or parsley
s/p to taste

In a large stock pot heat up good olive oil. Saute' the onions, garlic, celery and carrots for about 8 to 10 minutes or until soft.  Add in the water, meatballs, & spinach. Bring to a boil, then reduce heat to a simmer for at least half an hour. You can either cook the macaroni separately if using or in at the end of the soup. If you cook it in the soup, pop the spinach in last, serve once wilted.




Copyright © 2012 Salvo-lutions by, Dana Salvo