Our neighborhood fire department held its annual open house yesterday, and C and A had a blast running around to the various events, climbing in and out of a number of different fire and rescue trucks, and enjoying the free hot dogs and stickers. However, fall is definitely on its way. The temperature never rose above 55 degrees, and with a light drizzle in the air on occasion, we were cold and damp when we got home. I wanted to make something quick but warming from the inside out. This recipe, from Wegmans' monthly Menu magazine, gave us a delicious soup in about half an hour. And with meatballs as the main ingredient, the kids were thrilled and gobbled it up!
You need:
1 large egg
1/2 lb. ground beef
1/4 c. chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. olive oil
1 c. mirepoix (1/3 c. chopped - each - carrots, celery, onions)
32 oz. chicken stock
3 c. fresh chopped escarole, cleaned well
1/2 c. acini di pepe pasta
salt and pepper to taste
Parmesan cheese for serving
In a small bowl, beat an egg slightly. Add ground beef, parsley, and bread crumbs. Mix well with hands. Form into small meatballs, using about 1 tsp. beef mixture per ball. Brown on all sides in the oil in a medium-sized dutch oven on medium heat. Remove and set aside. Drain off all but 1 tbsp. drippings. Add to the pot the mirepoix and reduce heat to medium-low and cook, covered, for 6-8 minutes. Return meatballs to the pan and add the stock. Bring to a boil on high heat. Reduce to medium and cook for 5 minutes. Add escarole and return to a simmer. Add pasta and simmer for an additional 5 minutes until tender. Season to taste with salt and pepper and garnish each serving with grated Parmesan.
Inspired from Menu magazine
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