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Ingredients
Italian Meat Balls
2 Tablespoons extra virgin olive oil
2 Eggs, beaten
1/2 Cup grated Italian Romano cheese
1/4 Cup Italian Parmigiano cheese
1/2 Cup homemade Italian bread crumbs
3 - 4 Tablespoons fresh Italian parsley, chopped
3 Garlic cloves, minced
1 Tablespoon Worcestershire sauce
1/4 Cup half & half
1/2 Pound lean ground beef
1/2 Pound ground lamb or pork
Spice Mix
(If you have these in non processed form, grind them in a coffee grinder)
1 Tablespoon freshly ground black pepper
1 Tablespoon ground allspice
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Tablespoon sea salt
Instructions
Meatballs
Mix everything in a bowl just like you would with meat loaf. Roll into 1" - 1 1/2" balls, should make 25-30. Saut� in olive oil until just brown on the outside. Remove form heat and set aside.
Ingredients for the soup
1 - 2 Tablespoons extra virgin olive oil
3/4 Cup carrots, chopped
3/4 Cup onion, diced
1/2 Cup celery
2 Garlic cloves, sliced thinly
1 Tablespoon balsamic vinegar
2 Tablespoons dry sherry, Madeira, or Marsala wine
1 Cup diced, smoked ham or Canadian Bacon, or 10 oz. of canned ham, broken up with a fork
5-6 cups chicken stock
More Soup Ingredients
1 Cup round pasta, such as shell.
1 Tablespoon dried oregano
5 - 6 Large fresh basil leaves, chopped
3 Cups arugula or baby spinach
3 - 4 Tablespoons chopped Italian parsley (for final garnish)
1/2 Cup shredded Italian Parmigiano-reggiano (sprinkle before serving)
Soup Preparation
Saut� onions, celery and carrots in olive oil over medium heat for 3-4 minutes. Add garlic and saut� 2 more minutes. Add the ham, then the balsamic vinegar and let it be absorbed. Add sherry and let it reduce. When sherry is almost evaporated, add the chicken stock, pasta, meat balls and oregano. Simmer for about 15 minutes, or until the pasta is soft. Add the chopped basil and the whole arugula leaves, and simmer 1 more minute and remove from heat. Add Italian parsley and Parmigiano-reggiano to complete this wonderful.