This a fun and incredibly tasty soup to make year round. It's similar to a wedding soup but with more layers of flavor. The core ingredients are veal meatballs, cheese tortellini, kale, arugula and mire poix. It pairs great with a crisp chilled white wine!
Here is the Recipe: Meatballs- 1 pound Veal, one egg, two garlic cloves minced, 1/8 cup panko, salt and pepper to taste. After I roll the meatballs I pan cook them in EVOO then ad in 1 cup white wine to finish them of. Soup- Add the meatballs in crook pot or soup pot with 8 cups chicken stock. *Stir in the mire poix blend of 1/2 cup sauteed carrots, celery and sweet onion. *Add 2 cups each of kale, arugula and spinach leaves. *Combine these spices: 2TBS basil, 1TBS truffle salt, 2TBS Oregano, 1TBS cracked pepper, 5 garlic cloves minced and one full fresh sprig of rosemary. Cook about 1 hour reduce to simmer, add the Tortellini then simmer another 10 minutes.
0 Comments
|
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
September 2020
Categories
All
Like us here |