Wednesday, February 01, 2006
I'm easily confused
My Mother’s Tuesday Night Meatball Soup
Primi Piatti Italian First Courses That Make A Meal Copyright 1989
½ pound lean ground beef
¼ cup (loosely packed) finely chopped Italian parsley leaves
2 tablespoons grated Romano cheese
½ teaspoon kosher salt
Freshly ground black pepper
3 cups chicken broth
3 cups water
3 large carrots, peeled and trimmed
3 celery ribs, trimmed and sliced
Half a 3-pound frying chicken, cut into 4 pieces
1 cup alphabet pasta
1 cup diced fresh or canned Italian tomatoes
Grated Romano cheese
Combine all the meatball ingredients in a large bowl. Beat vigorously with a wooden spoon until thoroughly blended. Chill the mixture up to 4 hours.
Heat the broth, water, carrots and celery in a 5-quart pot over high heat to boiling. Add the chicken, reduce the heat to a simmer and simmer, skimming the surface occasionally, until the chicken is cooked through, about 40 minutes.
Remove the chicken pieces from the broth to a plate. Cool to room temperature.
For m the meat mixture into ¾-inch meatballs, rolling them smooth between your palms. Refrigerate until needed, up to 3 hours.
Pick the meat from the chicken bones. Shred as much as you would like to add to the soup. Reserve the remaining meat for another use. (The cookbook author said that his mom would sauté the extra chicken with potatoes and serve it along with this soup.)
Add the pasta to the soup. Heat to a gentle boil, stirring constantly. Stir in the tomatoes, meatballs and shredded chicken. Cook until the pasta is tender and the meatballs are cooked through, about 6 minutes. Ladle into soup bowls, passing cheese separately.
One simple thing threw me off in this recipe. He didn't say to slice the carrots. Were the carrots supposed to be removed from the broth or sliced in the soup? I ended up cooking some carrots and celery with the chicken, then discarding those and adding more chopped carrots and celery to the broth before completing the soup.
This was good soup. Very filling. I love the flavor from the Romano cheese.
This recipe is from one of my older cookbooks, from my book warehouse days, and this is the first I've ever cooked from it. The recipes aren't bad, however, with no pictures I've just never gotten very excited about this book. And to be honest, when I first acquired this book, a lot of the recipes probably seemed more exotic to me than they do now.
On the bread front, I baked two more loaves last night. Randi asked which bread machine I'm using. It's the Breadman TR2828 but I didn't pay $99.99. I actually didn't pay for it at all - it was a gift from my husband but I picked it out at Ollie's Bargain Outlet so I know it was only $39.99. It wasn't reconditioned either, like many of the appliances they sell there. It was an impulse buy and I'm still not sure how I feel about it making the two smaller loaves, instead of one larger loaf. My plan is to eventually mainly use it to do all the work and then bake things off in the oven. I've never baked bread before so I've taking things slowly.
So far I've only made plain white bread, since this was emergency bread for my husband and I don't have any whole wheat flour on hand. It's quite a treat for us since I never buy white sandwich bread.
Okay, here's a new feature at the Cookbook Junkie - the Question of the Day. Just my way of trying to encourage more comments. Okay, today's question is:
What kind of soup reminds you of your childhood?