![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/photo21.gif\" "\\"photo2\\"")
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This is a great meal in itself.\u00a0 I serve it with chopped cilantro, homemade tortilla strips, and a good Mexican beer. \u00a0The recipe is from “The Family Chef”<\/em> by Jewels & Jill Elmore.<\/p>\n <\/p>\n Serves 6-8<\/p>\n MEATBALL MIXTURE INGREDIENTS: SOUP INGREDIENTS <\/p>\n DIRECTIONS: \u2022\u00a0Add the garlic and parsley.\u00a0 Remove from heat and let cool.<\/p>\n \u2022\u00a0Add all the saut\u00e9ed ingredients to the meat, season again generously with salt and pepper and mix together lightly by hand.\u00a0 Be careful not to over mix, which can toughen the meat.<\/p>\n \u2022\u00a0If you have time, let the meat rest for a few minutes before forming into 1\u201d meatballs.<\/p>\n \u2022\u00a0In a large-bottomed pot, brown the meatballs in olive oil, turning frequently.\u00a0 Set aside.<\/p>\n \u2022\u00a0Prepare the soup: In the pan you used to brown the meatballs, add a touch more oil and saut\u00e9 the chopped onion and celery until soft and translucent, scraping the bits from the pan to incorporate the flavors.<\/p>\n \u2022\u00a0Add the fresh tomatoes and the chicken stock, oregano, and cilantro to pot.\u00a0 Bring to a boil.<\/p>\n \u2022\u00a0Turn down the heat to medium and simmer for at least 15 minutes or so.<\/p>\n \u2022\u00a0Add the meatballs to the pot.\u00a0 Simmer until meatballs are cooked through (about 10 more minutes).<\/p>\n \u2022\u00a0Add salt to taste.<\/p>\n This soup gets even better the next day!<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" This is a great meal in itself.\u00a0 I serve it with chopped cilantro, homemade tortilla strips, and a good Mexican beer. \u00a0The recipe is from “The Family Chef” by Jewels & Jill Elmore. Serves 6-8 MEATBALL MIXTURE INGREDIENTS: \u2022\u00a0A few glugs of olive oil \u2022\u00a0\u00bd large sweet onion, finely diced \u2022\u00a01 large shallot, finely …
\n\u2022\u00a0A few glugs of olive oil
\n\u2022\u00a0\u00bd large sweet onion, finely diced
\n\u2022\u00a01 large shallot, finely diced
\n\u2022\u00a02 handfuls shitake or crimini mushrooms, finely diced
\n\u2022\u00a0\u00bd handful fresh thyme leaves
\n\u2022\u00a0Salt & pepper to taste
\n\u2022\u00a01 clove garlic, finely diced
\n\u2022\u00a0\u00bd bunch parsley (flat-leaf or regular), finely chopped
\n\u2022\u00a02 pounds ground dark meat turkey (I also like to use 1 \u00bd pounds ground dark meat turkey and \u00bd pound ground pork)<\/p>\n
\n\u2022\u00a0\u00bd large sweet onion, diced
\n\u2022\u00a02 stalks celery, diced
\n\u2022\u00a01 large tomato, diced, or a small can of crushed tomatoes
\n\u2022\u00a08 cups chicken stock or broth
\n\u2022\u00a02 pinches Mexican oregano and\/or dried cilantro
\n\u2022\u00a0Salt to taste<\/p>\n
\n\u2022\u00a0Prepare the meatball mixture: In a hot skillet add the oil and then saut\u00e9 the onions, shallot, mushrooms, thyme, salt, and pepper until mushrooms are cooked through and liquid is absorbed.<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/Soup.gif\" "\\"Soup\\"")
<\/p>\n![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/TortillaStripsforSoup.gif\" "\\"TortillaStripsforSoup\\"")
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