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What’s For Dinner Tonight? Meatball & Pasta Soup

Hey KS fans

So the weather outside is sort of frightFALL, as we are slowly easing back into the NEW School Year Routine.

SO What else would be perfect to serve for Dinner than A HOT Steaming bowl filled will the most delicious meatballs  & noodles that is also a SOUP?

This is by far my favorite thing to have on a cold rainy day like today – warms me in from the inside out!

I love it so much I made this picture the FRONT COVER of my New cookbook THE AT-HOME GOURMET!

for all those who have been asking - you can order here! thanks :)

Make a big batch – it freezes beautifully!

TIP: portion out in ziplock bags and just boil in water to heat up for lunch or a different night’s dinner.

Hoping your kids had a great first day – & NO HOMEWORK!

Sarah

MEATBALL & PASTA SOUP

(my version of the ITALIAN WEDDING SOUP)

Ingredients:

1 large onion, diced

1½ tsp. cumin

1 tsp. curry powder

2 tsp. fresh basil

2 cloves garlic, minced

½ tsp. ginger

1 tsp. oregano

2 tsp. kosher salt

A pinch of black pepper

2 carrots, sliced

1 stalk celery, sliced

4 cups chicken or vegetable stock (or water)

2 cans whole roasted tomatoes

½ lb pasta (small shells or spirals)

1 tbsp. sugar

For the Meatballs

1lb ground meat (I use a combo of beef and turkey for less fat)

¼ bread crumbs (you can use ½ cup cooked brown rice for a healthier twist)

1 egg

1 tsp. cumin

½ tsp. Jamaican all spice

½ tsp. curry powder

1 tsp. oregano

1 tsp. parsley

1 tsp. basil

1 tsp. garlic powder

1 tsp. kosher salt

1 tsp. black pepper

In a large soup pot, sauté the onions in olive oil for about 3 minutes. Add all the spices and mix well; sauté for another minute. Add the carrots and celery to the onion mixture and mix well again; let the carrots and celery cook for about 4-5 minutes while stirring occasionally and then add the chicken stock. With your wooden spoon, make sure to scrape the bottom of the pot mixing the onion mixture with the stock. Add the whole tomatoes and with the wooden spoon or a fork, roughly break up the whole tomatoes into smaller pieces in the soup. Bring the soup to a low simmer (about 7-8 minutes on med.-low heat) and then add water to make the soup fill the pot about ¾ ways high. While the soup is cooking, make the meatballs.

In a large mixing bowl, combine all the meatball ingredients. Using a spoon or with your gloved hands, combine the ingredients and then start to roll small (a little bigger than bite size) meatballs. Drop the meatballs into the cooking soup and then the pasta. Cover the soup and let cook on medium heat for about 25-30 minutes.  When meatballs are floating to the top and fully cooked, your soup is ready to serve hot right off the stove.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. Rivki Locker says:

    Don’t you wish there was NEVER any homework?
    This looks lovely and I love the idea of freezing it in individual ziplocs. It would make a great take-along school lunch for my daughter who LOVES meatballs. Bookmarking this to try soon.

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