I woke up this morning to cold air! It is only the first of October and the chill is already on in Oklahoma. 55 degrees! It truly feels like Fall now and with the cold, rainy and overcast days, I feel like soup, soup, soup. I love Fall and Winter because the cold always offers an excuse for a big bowl of soup. Homemade soup is special because it is filling but doesn’t have to be loaded with calories and it offers a wide range of veggies that I don’t always eat by themselves.
When I go into the kitchen to make soups, I rarely stick to a recipe. I might use one as a base, but I always wind up adding my own twists along with the kitchen sink! I have gotten into the habit of writing down every step I take and every ingredient I toss in or out because, invariably, the hubby will say weeks later, “Let’s have that soup you made a few weeks ago.” All I can do is look at him sheepishly and admit that I have no clue how I made it. Hence, the notes now.
Since it is flu season and since all good mothers know that chicken broth is the quintessential cure for what ails you, I have included below, the steps, recipe and instructions for my own version of Italian Meatball Soup with chicken broth as its base. It uses pork for the tiny meatballs, but ground turkey works just as well. Leftovers freeze very well. I apologize that the photos are a bit dark from using incandescent light, but the wonderfully overcast skies offered little natural light through the windows.
MB’s Italian Meatball Soup
1/2 lb ground pork or ground turkey
1/2 tsp salt
1 tsp fennel seed
4 cups chicken broth
4 cups water
3 russet potatoes (new potatoes work fine as well)
1 large Onion
1/2 cup Hormel Picnic Bacon Bits
4 cloves garlic
2 cups fresh spinach or 1 3/4 cups frozen spinach
1/2 tsp black pepper
1 can whole or skim condensed milk or 1 cup heavy whipping cream (depends on how much you care about fat content)
In a food processor or blender, add ground pork or ground turkey, salt and fennel seed. Process until meat is finely mixed. (and of course, use the top which is off for photo purposes!!)
Make 1/2″ meatballs by taking a pinch of meat and rolling it in your hands.
Spray large skillet with olive oil spray and brown meatballs. Set aside.
Cut potatoes into large, bite-size pieces.
Dice Onion
Press or dice garlic
Add 1 tbsp olive oil into stock pot and saute onions and garlic until just clear. Do not brown. Add 4 cups chicken stock and bring to a boil.
Add potatoes and water. Return to a boil and allow to simmer until potatoes are tender.
When potatoes are tender, add meatballs.
Add bacon bits. I like to use the Hormel Picnic bits because they are lower in fat. Stir and return to simmering.
Add milk or cream and pepper and stir
Add spinach and allow to simmer for 10-15 minutes longer.
Serve with garlic bread spread with pesto and toasted. There will be no chill on a cold day in your home!!
And the Sourdough French Bread shown here is an original recipe for another post soon. Enjoy!
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