Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, April 01, 2006

Meatball Soup


Meatballs (from 0.5 lbs. Ground beef)

Garbanzo Beans -1 can

Beef Broth - 2 cans

Spinach - 3 cups

Stewed Tomatoes - 1 can

Teeny tiny pasta - about 1/4 - 3/4 cups

Water - 1.5 cups


This is really simple to make – especially if you’ve got leftover meatballs. You can cut them into smaller sizes, but if you are starting from scratch, then make teeny soup sized meatballs.

Drain the beans and rinse them off under cold water.

Put the beans, broth, water, and tomatoes in a pot and when it's boiling add the pasta and boil for about 8 minutes, or until whenever the pasta is done. You might want to chop up the tomatoes a bit – in most recipes they are cooked long enough to fall apart, but since this is so quick – they tend to stay whole.

While the stuff is cooking – tear up the spinach into small pieces.

When the pasta is done, throw in the spinach and meatballs and heat for 1 or 2 minutes, until the spinach just wilts.

And you are done! That was almost too easy …

But it goes well with Sourdough bread, which is not easy.


Update: Using frozen meatballs is ok, not the best - but ok, if you are being lazy! Also - if you are making the soup for only one person - you might want to cook the pasta separately and add a bit each time you serve it - otherwise the pasta soaks up the broth and you'll have to add more broth - and by the way, don't use frozen spinach, it's too cooked for this ... Posted by Picasa

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Friday, March 31, 2006

Dedication

Dedicated to:


Liz, just in case she doesn’t marry someone who cooks;

Especially Chris, to cut down on the cost of long distance collect calls;

Michael, so some day he can stir-it-up on his own;

And to James, so soon he can be bigger than Chris.


December, 1992


And last, but not least, Madeline, with great expectations she will appreciate vegetables more than her father ever has ...

November 2006

Forward

Forward to the Second Edition

For those of you who are uninformed this will be a new, improved and revised edition of a cookbook I wrote in 1992 when I was bored at work and needed to thing of something unusual as a Christmas Present.

I’m not quite sure why I’m doing a second edition, except that it’s been 14 years since I wrote the first. Everyone is older, and I hope wiser (this means that hopefully they will entertain the possibility of being more adventurous in the culinary arena. After all, hope springs eternal!).

Firstly, I don’t have my copy of the original any longer and I wanted to have one. Secondly, I have devised some new recipes and stuff in the past 14 years and I might as well keep a record of them somewhere, here being as good as any other.

I attempted to keep this edition as close to the original as possible, both in content and style. However, time and technology don’t stand still so some things may appear different (meaning I didn’t have to spend hours drawing freaking onions with Paint – I can find a picture and past it in!).


At any rate, here it is – use it, enjoy it, revise it, toss it in the trash – I have no idea if this will be the last edition, or the best, but it’s done and it was fun!