Making the Mini Meatballs ...
C-Saw Hill Farm - grass fed, no hormones, no antibiotics - bright red color with very little fat - it was perfect for making little meatballs for this soup.
I crushed up some corn tortilla chips and sprinkled the beef with oregano and salt and pepper. I poured about 2 tablespoons of olive oil in a heavy-bottomed pan and let it heat up a bit. While it was heating, I quickly rolled about 2 to 3 dozen mini meatballs - about the size of marbles. I dropped them into the pan as soon as the oil was hot enough and then cooked them on medium high for about 5 to 10 minutes. (I was tossing in the meatballs as I rolled them so some were in there for about 5 minutes and others were in there for about 10.) After they finished cooking, I put the meatballs on a paper towel on a plate to absorb any excess oil - due to the meat I used, there really wasn't any excess grease but if you use less lean meat you might want to do this before adding the meatballs to the soup.
Making the Soup ...
|Spinach in our garden|
1 can (14 oz) diced tomatoes
1 carton (about 4 cups) chicken stock
1/2 to 3/4 cup mini pasta (I used gluten free corn pasta from DeBoles)
2 carrots, sliced into thin disks
1 can (14 oz.) cannellini beans
1/2 pound to 1 pound Mini Meatballs
|The final product|
To be honest, I made this soup at about 3pm in the afternoon, covered it and set it aside so I could take the kids to tennis. I just let it sit for the hour we were gone and then served it just slightly warm when we got home at 5. It was delicious. You can sprinkle some grated parmesan over the top or serve this with crusty bread. Enjoy!