minted meatball soup {mintball soup}!

the other day i made this soup on a whim~i was really craving my grandma’s goosh bareh, but did not have the time or patience to go through the process of making it. besides, i’m trying (not so successfully i might add) to be good and limit my carbs, so i decided to leave out the dumplings (as in, the dough). if you make this {mintball} soup and prefer not to be so good and have no issues (lucky you) with carbs, gluten, or white flour (all the things we have to worry about these days-it’s laughable) then go ahead and add noodles to your soup about 10-15 minutes prior to serving. i had posted a picture of this soup on my facebook page (www.facebook.com/cookingminette) last night, and my dear sister-friend who used to enjoy (understatement) my grandma’s goosh bareh with me back in the day (miss those days) had commented: “looks like simplified goosh bareh to me.” as you can imagine, this put a big smile {:-)} on my face. you know me (too) well, my friend! can’t wait to have a bowl of soup with you real soon. xx
ingredients for 6-8 servings:
  • (about) 1 pound (7% fat or less) ground organic grass fed beef
  • 1-2 tsp dry mint (or fresh, very finely minced)
  • 1 medium onion-cut in half: puree 1 half in processor (or with grater), finely mince (or cube) the other half
  • 4 stalks of organic celery, finely minced
  • 1 tbp olive oil
  • sea salt (to taste), freshly ground pepper (1-2 tsp)
  • 1 cup good quality stewed tomatoes (or fresh cubed)
  • 1.5 cups fresh baby spinach
  • 2-3 cups good home made broth (beef or vegetable)
  • 1 small bunch fresh mint leaves for garnish
  • 1-2 fresh limes

1. in a bowl combine: ground beef, sea salt (to taste), freshly ground pepper, grated (or pureed) onion, and 1-2 tsp mint. combine the mixture together (preferably by hand) until everything is evenly distributed, then start making little meatballs (the size of a small truffle-smaller than a ping pong ball).
2. in a heavy deep pot or dutch oven heat the oil and add the minced onion and celery. sautee until softened and just golden, then add the meatballs and allow them to cook/fry on one side before carefully turning them to cook on the other (about 3-5 minutes on each side on medium/high heat).
3. add the pureed (or fresh) tomatoes, 1/2 to 1 cup water, and the broth, and allow the soup to cook (simmer) for about 30-40 minutes. if you are adding noodles, add them now and adjust the liquid (little more broth or water) if necessary.

4. add the fresh spinach (i prefer not to cook it for too long) about 5 minutes prior to serving, stir well, and simmer until softened.
5. serve garnished with a few sprigs of mint and a lime wedge-or add a squeeze of fresh lime juice to the bowl. dig in!

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cooking minette’s italian wedding soup

how to make a delicious gluten free italian wedding soup {sort of} with lots of yummy meatballs and baby kale:

gluten free italian meatball soup with organic meatballs & baby kale

what do you do when you find yourself with a huge bag of beautiful organic baby kale you couldn’t resist buying at the store? you think about all sorts of ways you might use said kale in foods and salads before it goes bad (we’re talking a HUGE bag). if you’re me, for some odd reason, you think about a steaming hot bowl of italian wedding soup loaded with luscious meatballs. and then you go from there-starting the meatballs by combining a few simple ingredients in a bowl: organic (grass fed) ground beef, thinly sliced scallions, chopped italian parsley, sea salt, pepper, a touch of smoked paprika (just because), and just a hit of chick pea flour (or corn flour). once you’ve rolled the little meatballs and added them to a pot of sizzling minced onions in olive oil, you are almost there. it’s been cold out there this winter (in most areas of the world)-take heart: this soup truly warms you inside and out. better start rolling those meatballs!

ingredients for 4 servings of minette’s italian wedding soup:

  • cooking minette's meatballs for soup1 pound organic ground beef (or turkey)-preferably 7% fat only
  • 1 medium to large onion, finely chopped
  • a bunch of scallions (green onions) finely sliced (6-8)
  • a small bunch of flat leaf parsley, finely minced (about 1/2 cup)
  • sea salt & pepper to taste (for salt, per bon appetit: as a rule, about 1 tsp per pound will make for perfectly salted meatballs)
  • 2-3 tsp chickpea flour (or corn flour)-some might add breadcrumbs
  • 1 tsp smoked paprika (optional) or cayenne pepper for spicy
  • 2 medium ripe tomatoes (roma tomatoes are good) finely cubed
  • 1 lemon, freshly squeezed
  • 1.5-2 cups of organic baby kale (adjust amount to taste, or substitute with spinach if you prefer)
  • 1/2-1 cup italian gluten fee (or your choice) orzo
  • 3 cups preferably homemade beef or chicken broth
  • 1-2 tbs extra virgin olive oil
  • good freshly grated parmesan cheese
  1. cooking minette's gluten free italian wedding soupmake the meatballs by combining meat, scallions, 2/3rds of the parsley, sea salt & freshly ground pepper, smoked paprika, and chick pea flour in a bowl and mixing by hand (use gloves)-the light touch of your hands incorporates all the ingredients without crushing the meat. don’t over-mix into a paste–full pieces of ground meat should still be visible. add a few teaspoons of water if necessary. gluten free orzo for souproll little balls (bite size is best for soup) out of the mixture and set aside on a plate.
  2. heat the oil in a dutch oven, add onions and fry on medium high heat for 2-3 minutes before adding the meatballs carefully and allowing them to brown on one side (medium heat) before turning them carefully to brown the other.baby kale in soup
  3. when the meatballs and onions are browned, add 3-4 cups of water and three cups of broth, bring to a boil, then reduce heat and allow the meatballs to cook for about 15-20 minutes.
  4. add cubed tomatoes (or stewed tomatoes from a jar) and simmer for another 15 minutes.
  5. add the orzo and allow it to cook until they plump up and become tender, then add the remaining parsley and the kale. add a little more broth to the pot if necessary, then cook for another 15 minutes. add the lemon juice (to taste) before serving. taste and adjust seasoning.
  6. sprinkle with freshly grated parmesan cheese.
  7. buon appetito!cooking minette's italian wedding soup

 

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