Meatball Soup

I love a good spaghetti and meatballs, it reminds me so much of my parents house and it's one of the best recipes my nanny used to make, she would have no mercy over the meatballs, she fried them to crispy goodness and pair them with rich tomato sauce and always overcooked spaghetti, I loved this! 

So when I decided to make meatballs I though that a really good take on this traditional recipe would be to make it into a soup, since it was a cold day and was craving something hot and warming. 

This meatball recipe you can use it for whatever occasion, it is so full of flavor, and the meatballs end up so moist and delicious on the inside, you really cannot miss this. The recipe calls for the meatballs to first be seared and then finish cooking on the broth, the searing creates a crust that will allow the meatballs to keep their form when finish cooking in the broth.

The pasta I am using is cavatelli because I found it in the supermarket and fell in love with the shape, but if you cannot find it, any short grain pasta will do.

This is a great recipe for family cooking, my nieces love to help me in the kitchen and they are great at making the meatballs, so consider having your family help mixing the ground meat with all the ingredients, and then forming the perfect round meatballs, you will sure have a blast!

Yield: 2 servingsAuthor: danielafzPrint RecipePin it

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Meatball soup

prep time: 10 minscook time: 20 minstotal time: 30 mins

This twist on the traditional spaghetti and meatballs is the perfect way to warm up on a cold day.

ingredients:

• 250g ground beef
• 1/2 medium onion
• 2 garlic cloves
• 1 tablespoon fresh parsley
• 1/3 cup panko
• 2 tablespoon beaten egg
• 425g tomato puree
• 2 cups beef broth
• 1 bay leaf
• 1/2 cup cavatelli
• 1 cup of spinach

instructions:

1. Boil water, add salt and cook pasta until al dente. Strain pasta and pass through cold water to stop cooking process, reserve. 
2. Chop onion and garlic. In a pot over medium heat cook onions until translucent, add garlic and cook until aromatic (aprox 30 seconds). Remove from pot and reserve. 
3. In a bowl combine ground beef, parsley, panko, 2 tablespoons of egg, 1 1/2 tablespoons of the cooked onions and garlic, salt and pepper. Combine and make 1 tablespoon size meatballs. 
4. Reheat pot and sear meatballs with olive oil, 1-2 minutes on each side until golden brown (you don't have to cook them all the way through). Remove and reserve in paper towel to absorb fat.
5. Add tomato puree to pot, add onions and garlic mixture, cook for 5 minutes. Add beef broth and bay leaf and bring to a simmer, salt and pepper to taste. Add meatballs and pasta to finish cooking for 5  minutes, covered.
6. Cut spinach into thin strands, add to pot let cook until wilted. Remove from heat, divide soup in 2 plates, sprinkle with parmesan cheese and serve with bread (optional).

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Yield: 2 porcionesAutor: danielafzImprimir RecetaPin it

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Sopa Albondigas

preparación: 10 minscocción: 20 minstiempo total: 30 mins

Esta receta es un gran giro a una receta tradicional.

ingredientes:

• 250g carne molida
• 1/2 cebolla mediana
• 2 dientes de ajo
• 1 cucharada perejil fresco
• 1/3 taza panko
• 2 cucharadas huevo batido
• 425g puree de tomate
• 2 tazas de caldo de carne
• 1 hoja laurel
• 1/2 taza cavatelli
• 1 taza espinacas

instrucciones:

1. Hervir agua, agregar sal y cocinar pasta hasta al dente. Colar la pasta y pasar por agua fría para detener la cocción, reservar. 
2. Cortar cebolla y ajo. En una olla a fuego medio cocinar cebolla hasta traslúcida, agregar ajo y cocinar hasta aromático (aprox 30 segundos). Remover de la olla y reservar.
3. En un tazón combinar carne molida, panko, 2 cucharadas de huevo batido, 1 1/2 cucharadas de la cebolla y ajo cocido, sal y pimienta. Mezclar y formar albóndigas del tamaño de una cucharada.
4. En la misma olla con aceite de oliva sellar las albóndigas (no se tienen que cocinar completamente). Remover y reservar con servilletas para absorber aceite.
5. Agregar puree de tomate, cebolla y ajo cocido y cocinar y cocinar por 5 minutos. Agregar caldo de carne y hoja de laurel dejar  hervir a fuego lento, salpimentar. Agregar albóndigas y pasta para terminar de cocinar por 5 minutos, con tapa.
6. Cortar espinaca en tiras, agregar hasta que se suavice, remover del fuego, dividir en 2 platos, espolvorear parmesano y servir con pan (opcional).

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