Meatball Soup
Yield: 6 servings
2 onions, halved and sliced
1 TBS butter
1 lb pork sausage
1/3 cup minced onion
1 tsp minced parsley (fresh or dried)
1/4 cup plain bread crumbs
1 egg
1/4 tsp pepper
1/4 tsp salt
6 cups chicken broth
2 TBS Madeira
2 cups loosely packed, chopped fresh spinach
Heat a skillet over medium-high to high heat. Melt the butter and add the sliced onions. Toss onions to coat with butter and then cook, stirring occasionally until they just start to brown. Reduce heat to medium-low and continue cooking, stirring from time to time, until the onions are caramelized and show a nice, rich, brown color. It should take about 3o minutes.
While the onions are cooking, mix the meatball ingredients together and form into one-inch balls. Set aside completed meatballs on a tray or plate.
When the onions are done, add the broth and bring to a boil. Add the meatballs gently to the broth and cook for 10 minutes. Reduce heat as necessary to maintain a gentle boil. Once the meatballs are cooked through, add the Madeira and the spinach. Serve immediately.
Yield: 6 servings
2 onions, halved and sliced
1 TBS butter
1 lb pork sausage
1/3 cup minced onion
1 tsp minced parsley (fresh or dried)
1/4 cup plain bread crumbs
1 egg
1/4 tsp pepper
1/4 tsp salt
6 cups chicken broth
2 TBS Madeira
2 cups loosely packed, chopped fresh spinach
Heat a skillet over medium-high to high heat. Melt the butter and add the sliced onions. Toss onions to coat with butter and then cook, stirring occasionally until they just start to brown. Reduce heat to medium-low and continue cooking, stirring from time to time, until the onions are caramelized and show a nice, rich, brown color. It should take about 3o minutes.
While the onions are cooking, mix the meatball ingredients together and form into one-inch balls. Set aside completed meatballs on a tray or plate.
When the onions are done, add the broth and bring to a boil. Add the meatballs gently to the broth and cook for 10 minutes. Reduce heat as necessary to maintain a gentle boil. Once the meatballs are cooked through, add the Madeira and the spinach. Serve immediately.
SOURCE:http: //cooking-from-scratch.blogspot.com/search?updated-min=2010-01-01T00%3A00%3A00-06%3A00&updated-max=2011-01-01T00%3A00%3A00-06%3A00&max-results=29
That sounds lovely. I will being making this one.
ReplyDeleteOh, myyyyyyyyy! That looks and sounds so good on this cold, brisk day.
ReplyDeleteThank you for sharing!
Blessings~
Laura