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Meatball soup


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#1 MaryFanPhilly

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Posted 08 January 2009 - 03:09 PM

Heya Gang,
During one of our chats we had a discussion about soups. Many of us have trouble eating and swallowing, and on top of that I am diabetic so am very careful about what I eat (ok, we won't talk about all those cookies over the holidays!.) So soups can be a true lifesaver.
Anyhow this is a soup I make all the time, my sons adore it. It's a whole meal in itself and a huge pot will last us a week, including my son taking it to work for lunch! You can always mix and match the ingredients, I often do.

Meatball soup

Mix the following for the meatballs:
1 lb ground veal (they come nice and light, but if you feel guilty you can use beef!)
1/2 cup bread crumbs
1 egg
1/4 cup grated parmesan cheese
salt, pepper, parsley flakes as desired

For the soup:
2-3 carrots, sliced or diced as you like
2-3 celery stalks, sliced
1 med. onion chopped
canola or olive oil, just a tablespoon should do
chopped garlic if desired
chicken, beef or vegetable stock, as you like- or a combination- 6-8 cups depending on how 'soupy' you like it
1 can white cannelini beans
large bunch greens, whatever you like- kale, broccoli rabe, escarole are all great
1/2 cup (or more) pasta of your choice. I like to use egg noodles or small shells or orzo
2-3 bay leaves (remember to remove before serving)
salt and pepper as desired

Heat oil in stock pot over medium heat. Add carrots, celery and onion and 'sweat' over low-medium heat just til they are a little soft. Add the bay leaf, garlic if you want it, and the salt and pepper.

Pour in the stock. Add the beans and the greens. Bring to a boil.

Once it is gently boiling, roll tiny meatballs and drop into the soup. They will cook in a very short time. by the time you've finished the rolling and dropping, they will be done. At this point add the pasta, lower to simmer and cook for a half hour or til you remember to turn it off. Keep in mind that the pasta will absorb a whole lot of the stock so you may want to add more if the soup is too thick for you.

And there you have your protein, your veggies, some carbs and lots of vitamins and it's tasty!

This can sit on the stove all day and feed everyone in shifts. Freezes well too.

Enjoy!
Mary
Diffuse sclero; diabetes; hypertension; GERD with Barrett's

#2 jefa

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Posted 08 January 2009 - 07:38 PM

This looks very much like a soup an old friend of the family calls Italian Wedding Soup. She always used spinach with the baby shells. Delish.
Warm wishes,
Jefa

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#3 MaryFanPhilly

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Posted 09 January 2009 - 02:32 PM

Yes, I guess it is a variation though I never thought about it. My version has chicken in it, and escarole but no beans, and it isn't so thick and hearty. Any soup with little meatballs has to be good! mmmm!
Diffuse sclero; diabetes; hypertension; GERD with Barrett's