Soup, Stew, and Meatballs

Today we have three recipes for you – a soup, a stew, and a meatball recipe.

Minestrone

Makes 8 servings

6 cups water
1 28 ounce can tomatoes, cut up
1 8 ounce can tomato sauce
1 large onion, chopped
1 cup chopped cabbage
1 medium carrot, chopped
1 stalk celery, chopped
4 teaspoon instant beef bouillon granules
1 tablespoon dried Italian seasoning, crushed
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
¼ teaspoon pepper
1 15 ounce can cannelloni or great northern beans
1 10 ounce package frozen lima beans, or 1 9 ounce package frozen Italian style green beans
4 ounces broken linguini or spaghetti
1 small zucchini, halved lengthwise and sliced
2 to 3 tablespoons purchased pesto (optional)
Grated Parmesan cheese

Ina 5 to 6 quart pot or Dutch oven, combine water, undrained tomatoes, tomato sauce, onion, cabbage, carrot, celery, bouillon granules, Italian seasoning, garlic, and pepper. Bring to a boil and reduce heat.

Cover and simmer for 10 minutes. Stir in undrained cannelloni or great northern beans, lima beans, linguini, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Serve in bowls with a tablespoon of pesto, if desired, and a sprinkle of Parmesan cheese.

Notes from the Hare

You can freeze this for up to 3 months at a time. After simmering, remove the soup from heat and allow it to cool. Transfer the soup to a pair of 2 quart freezer containers; seal, label, and freeze.

When ready to serve, transfer a portion of frozen soup to a large saucepan. Cover and cook over medium heat for 25 to 30 minutes or until heated through. Stir occasionally to break up the mixture.

Sweet and Sour Meatball Stew

Serves 4

1 20 ounce can pineapple chunks
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips
1 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon grated ginger, or ½ teaspoon ground ginger
½ teaspoon bottled minced garlic, or 1 clove garlic, minced
24 meatballs, thawed if frozen
2 tablespoons cornstarch
2 tablespoons water
2 cups fresh pea pods, or one 6 ounce package frozen peas
3 cups hot cooked rice

In a 12 inch skillet, combine undrained pineapple, red and green peppers, broth, vinegar, soy sauce, sherry, ginger, and garlic. Add meatballs. Bring to a boil, then reduce heat, cover, and simmer 10 to 15 minutes or until vegetables are crisp-tender and meatballs are heated through.

Combine cornstarch and water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Stir in pea pods; cook and stir 2 minutes more or until pods are heated through. Serve over hot rice.

Notes from the Hare

None for the stew

Marvelous Meatballs

Makes 48 meatballs

2 eggs, beaten
1 ½ cups soft bread crumbs (2 slices of bread)
1 cup finely chopped onion
½ cup snipped fresh parsley
½ cup milk, chicken broth, or chicken broth
1 teaspoon salt
½ teaspoon dried thyme, crushed
½ teaspoon pepper
2 pounds ground meat (beef, lamb, pork, chicken, or turkey)

In a large bowl combine eggs, bread crumbs, onion, parsley, milk or broth, salt, thyme, and pepper. Add ground meat and mix well. Form into balls (roughly 48 balls at 1 ¼ to 1 ½ inch). Place on a wire rack in a large baking pan, or on the unheated rack of a broiler pan. Bake in a 400 degree F oven for 20 to 25 minutes or until no longer pink in center. Drain on paper towels.

Divide into portions of 24 meatballs each and place in freezer containers; seal, label, and freeze. Use as needed, thawing first if frozen.

Notes from the Hare

To thaw, you can either let a portion stand in the fridge overnight, or spread them in a single layer in a 2 quart microwave safe dish. Cover and cook on 100% (high) power for 4 to 6 minutes or until thawed, stirring once.

Source for all of the recipes: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995