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Friday, February 20, 2009

Meatball Soup with Dumplings

Nearly every recipe on my blog is my true creation; but once in a while I do find inspiration from someone else's recipe. I saw a version of this soup on a show...honestly I'm not sure which one. So this is an adaptation of that - if anyone has seen which show this is, do let me know and I'll credit it!

The mustard in the dumplings of this soup carry over and flavor the rest of the soup- it's hearty, tasty and an unexpected flavor. The hint of horseradish gives a zip as well.

My meatballs are wonderfully tasty and could be used in other recipes as well. It does take some time to roll out and brown them, but it's worth the time. This a manly soup- make it for your men today and watch them be fat and happy!

Meatball Soup with Mustard Dumplings

Sautee in olive oil:
1/2 cup chopped Onions
1/2 cup chopped Carrots
1/2 cup chopped Fennel

add stock (about 2 quarts)

add 1/2 cup red lentil beans (dried)
1/3 cup barley
cook about 10 minutes (or until your meatballs are ready)
In the meantime- turn your attention to making the meatballs. (see below)

add browned meatballs

let that simmer while you make the dumplings.

Turkey Meatballs

sautee until soft, then cool:
1/4 cup finely diced onions
1 clove garlic (pushed through a garlic press)

Mix in a bowl, using your hands:
the sauteed onions and garlic
1 pound of ground turkey meat
1/4 cup parsley
1 egg
1 tsp tomato paste
2 Tbls fresh chopped oregano
1/4 cup toasted pine nuts
1/4 cup shredded asiago cheese
1/4 cup Panko bread crumbs
salt and pepper to taste

Use a small cookie scoop, roll into tiny balls (try not to pack these too tight, you want to keep them somewhat loose so they don't get hard.)

Lightly spread flour on a large, flat plate. Roll the meatballs lightly in the flour and then lightly brown. Don't cook all the way through, because these will finish cooking in the soup.

Mustard Dumplings
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 Tbls stone ground mustard
1 tsp creamy horseradish
3/4 cup water

Stir to incorporate all ingredients; drop teaspoons full into the simmering pot. You'll just need to push the dumplings down into the broth, they will reduce in size as they cook. Cover and let simmer for about 1/2 hour. Serve.

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