Meatball soup from a cookbook called "The Home Cook", by Alex Guarneschelli. Tiny meatballs poached in the soup broth, seasoned with paprika and cayenne, plus Israeli couscous. Of course I made some changes: I had twice as much ground beef on hand so I doubled everything; skipped the thyme because I don't like it, and left out celery because I didn't feel like buying any for one little soup.
This was so good! I think that toasting the bread crumbs for the meatballs added a lot of flavor, especially because you don't cook them beforehand (a lot of parmesan probably also helped). I also happened to have some really good chicken stock in the back of the fridge. The ultimate compliment is that Jason ate it as leftovers....twice. He is normally not enthusiastic about eating leftover soup, so this recipe is a keeper.
We also had the remains of a loaf of bread Jason made earlier in the week.
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