Jun 28, 2010

{vegetable + meatball soup}

This is my second attempt at a vegetable soup and I think I finally got it right. This soup was absolutely delicious and I think one of the best things I've ever made. Since I had ground beef I decided to add a few meatballs to the mix but you could easily leave them out and sub a vegetable stock for the chicken stock to make this vegan. You could really put any veggies you have on hand into this and it will come out good.

Recipe and pics after the jump

vegetable + meatball soup

serves: 4 - 5


for the soup

1/3 cup red wine
3 cups chicken stock
2 cups water
10 small - medium carrots
1 medium onion
4 garlic cloves
4 - 5 small - medium potatoes, in 1 inch cubes
1 cup beet greens (could use kale, spinach or other green)
handful of parsley plus some for garnish
1 tablespoon basil (can add more to taste)
1 tablespoon oregano (can add more to taste)
salt + pepper to taste
4 - 5 medium tomatoes, diced
corn from 2 cobs (easily could do more!)

for the meatballs (makes about 20 small meatballs)

1/2 lb ground beef
salt + pepper to taste
2 tsp basil
2 tsp oregano
1 tsp all spice
1/4 cup red wine to cook with

time: Should take about 15- 20 minutes of prep work and 30 - 40 minutes to cook.

to make the meatballs

In a bowl, mix the meat with all of the spices and a few dashes of salt + pepper. Form into 20 small balls.

On medium heat add the red wine to a pan. Once heated up, add in the meatballs and cook until done. Might need a little more wine depending on size of your balls.

to make the soup

Chop the carrots, onions and garlic. Place into a large pan and cook with a little olive oil on medium heat until carrots get more translucent.

In a large pot, place the chicken stock, water, few dashes of salt and cubed potatoes. Bring to a boil.

In a bowl, place the chopped greens, spices, tomatoes and corn. Once the water has come to a boil, add in the rest of the ingredients (including the wine) and stir bringing it to a simmer. After a few minutes, taste it to see if it needs anymore of the seasoning. I kinda added in more salt, basil and oregano as I felt it was needed so you'll want to do the same to your tastes.

The soup is ready once the potatoes are fork soft. Add in your meatballs, give it a stir and serve. Garnish with some parsley and enjoy!

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