We may have seen the last of the cool weather in Northern California, so I wanted to close the season with one more gathering around soup bowls.
In the valley where we live, summer temps can reach 102ºC…HOT. Today it was in the high 80’s, still tolerable, but around 3pm I had to get the a/c going.
I realized that it has been forever since I made Mom’s meatball soup. Rolling the tiny meatballs was an activity I liked participating in. Mom taught me how to roll two at a time, since we’d make about 150 of them sitting on the pink vinyl couch in our spacious kitchen, with a low table in front of us.
There was al,ways something going on in the kitchen. We had two live-ins since our house was a two-story with 6 bedrooms, 6 bathrooms, 3 living rooms, a formal dining room a laundry room and kitchen. (Makes me pant to think about it).
My 4 aunts and uncle lived just 4 miles away and dropped by often.
So deciding to make this soup today was a trip down memory lane. I seem to be doing that often these days.
You will need:
- 1 1/2 lbs ground lean Grass-fed Beef (or Lamb)
- 2 tsp. Wheat germ or Oat Bran
- 1/2 c. organic Parsley, chopped fine
- 1 tsp. cinnamon
- 2 tsp. Sea Salt
- 1 tsp. black pepper
- 1 c. chopped organic Tomatoes
- 1/2 c. Tomato sauce
- 1/2 c. chopped organic Onion
- 1 organic Carrot, shredded
- 1 large organic Carrot, sliced into thin rounds
- 1/3 c. Brown Rice
- 2 Tbs. Parsley, chopped (as topping)
Mix meat, seasoning, wheat germ, parsley, onion and shredded carrot well.
Form into tiny meatballs, a little larger than a hazelnut.
Heat 6 cups of water in a large pot, and drop meatballs in a few at a time.
As it starts to boil, turn down heat and skim surface until clear.
Add tomato sauce, rice and round carrots, cover, and cook until rice is done, about 35 minutes, depending on rice you use.
Season with salt and pepper and a generous dash of cinnamon.
Cook 5 minutes longer, and add some chopped parsley.
Enjoy with a side salad and roasted sweet potatoes.
~ Sahtein (double health!) ♥