Sunday, March 04, 2018

Meatball Soup to Make Way for Friday's Fish Fry

I love Lent.  Fish on Fridays and weekdays dedicated to carnivoric catering at home. One of my favorite recipes for Lenten days-avant Friday is meatball soup.

I use Progresso Italian breadcrumbs and 1 pound of ground beef 90% lean and 1 pound of ground pork from Jack & Pat's Old Fashioned Butcher Shop in Chicago Ridge.  These guys are wizards with meats.

First I make the meatballs

1-pound ground beef 90% lean
1-pound of ground pork
2- large eggs
4-large cloves of garlic smashed and chopped
1 -cup of Progresso Italian Breadcrumbs
1-pinch of kosher sea salt
1-Vigorous round of black pepper mill twisting, choking and turning like it was the neck of an elected official on your front porch
1-pinch of red pepper flakes
1-pinch of Frigo Four Cheeses flakes
A handful of fresh basil chopped up fine.

In a clean bowl and with clean hands mix all of the above

Make meatballs the size of a Titleist Pro V1 about two dozen - place a dozen on each of two cookie sheets that have been cover with wax paper.  Freeze one for later.  Refrigerate the other cover with more waxed paper overnight.

In a two quart pot*add the following:
Hot Smoky
Make or purchase four cups of Beef Broth
Rough chop a large red, or white onion
Add one cup of fresh lime juice
1/2 cup of brown sugar
Three crushed and chopped garlic cloves
One cup of Lillies' Hot Smoky Barbecue Sauce
One 12 oz. can of chopped tomatoes
Chopped fresh basil

Bring to a gentle boil and add 12 meatballs.

Reduce heat to low and cook until meatballs are done. Usually on the stove top about twenty-five minutes.  I prefer to leave it on a very simmer for more than a bit longer.

Add a couple of handfuls of baby spinach a bit before serving and  cook until wilted.

Serves 4 people or four nice meals with three meatballs each and garnish with Frigo Four Cheeses flakes.

It is mighty fine.  Serve with real crusty Italian bread.

*You may also use a Hamilton Beach slow cooker set on low four hours. Do not set on high, unless you intend to keep a close eye on the soup. Here (above) is what it looks like getting underway.

No comments: