Meatball Soup

Meatball soup it is such a comfort food.
 Well this is a soup I have wanted to cook for a long time. Every time I go to our local restaurant I get the Albondigas soup. I had some leftover wild rice and tomato paste in the freezer. I made beef stock the day prior to the actual soup. Pa said it was the best soup I ever made. Doesn't that just seems to always happen. The things we do not plan and just throw together seem to be the best.

 

Most of my soups come from standing in front of the refrigerator and or freezer looking in blindly for leftovers to add to beef or chicken stock. And I always have some sort of stock Pressure canned waiting to be opened to create yet another delicious meal.

Ingredients

8 to 10 cups of beef broth
1 bay leaf
1 bag of frozen spinach or fresh 2 cups chopped or not
1 small can of tomato paste
salt and pepper to taste
1 large onion chopped
1/2 cup of any tiny pasta
1/4 cup parsley chopped

Meatball ingredients and info below  -

Parmesan cheese to top it when you serve it

 

Ok let us get our stock started actually you should start this first. Take your beef broth and add one small can of tomato paste, 1 chopped onion , 1 bay leaf and your bag of frozen spinach. Let this simmer for at least one hour. 

 

Mine sits on the stove all day. I start it in the morning and it gets tested at lunch and served for dinner. Once all these ingredients are together the tomato paste is broken down and the onions are beginning to soften add your little meatballs. Let this all simmer for enough time that it taste the way you want it.

Meatballs

2 cups of wild rice cooled
1 pound of ground beef
1 pound of ground turkey
1/2 cup of panko bread crumbs
1 egg
some of that parsley , salt and pepper




I like to prep stuff prior to cooking. The more you can have ready the easier it is to cook. And god knows we all want to enjoy the kitchen. I made my meatball's with some of the ground beef I had left from grinding my own. I added some ground turkey.




 I also put in the mix one egg, 1/2 cup of panko bread crumbs, 2 cups of wild rice (cooked) , some  parsley and a little salt and pepper to taste. I combined all the ingredients together and made little meatballs they are about 1" round.




I like to bake them in the oven. I come out with about 25 little balls and I use half for my soup and freeze the others for another experiment day. Bake the little balls in a 375 degree oven for about 30 minutes they will be tender delicious.








The little trick I learned from my Grama is that if you put rice in your meatball's for soup the rice will soak up the flavor of the broth and make the meatballs juicy delicious. Cool Grammz
 





 There you go now top with Parmesan Cheese and dig in it is a meal in it's self. xoxo

Now I added the baby pasta to my soup about 20 minutes prior to serving it. See the little o'z.

Note to self if you plan on freezing the soup make the pasta separate or add it when you plan on eating it all. Pasta is a bitch to freeze it comes out mushy and make the soup to thick.