Monday, May 7, 2012

I'm backkkk... with a new favorite soup!

I'm starting to feel like I can't keep up with all of the different types of social media, and I LOVE social media. I think I need to go somewhere with no Internet, electricity, phone service. For two days, at least? Instagram, Facebook, Tumblr, Twitter, and this lapsed blog. Ugh. How can a girl keep up?

Anyway, I was feeling overwhelmed by life yesterday, which I solved by staying in bed reading until 10, then going for a 6-mile walk that involved drinking beer along the way, and then by having a meltdown at my local understaffed, poorly organized, overcrowded Safeway. Then I yelled at a guy who had been power-washing his sidewalk for four hours (seriously, they are FLOWER PETALS - relax, buddy). So, a hot bowl of soup was just what I needed to comfort me on a... balmy spring day. Whatever. It was delicious.

I have a soup secret, and I'm going to share it since no one reads this. If you want to add depth of flavor and richness to your soup, all you have to do is add a piece of Parmesan rind. Just a couple of inches long will make a big difference in a short time. You can usually buy the rinds at any decent deli counter, pretty cheap. I know I'm spoiled by the availability of food in Portland, but this should be an easy find.

I adapted this recipe from one of my new favorite blogs, Eggton, and she adapted it from Bon Appetit. Of course I couldn't follow the recipe exactly! I increased the volume for leftovers, used more turkey than it called for, and I left out the greens. Mostly, because I forgot spinach and didn't feel like chopping any kale. Lazy! I don't think it needed it. Here's my take.

Spring Turkey Meatball Soup

16 oz. ground turkey
1/2 c. grated Parmesan
1/2 c. Italian seasoned bread crumbs
2 eggs, beaten
5 large cloves of garlic, 3 minced and 2 sliced and set aside
3/4 tsp. salt
1/2 tsp. pepper
1 T. olive oil
8 c. chicken broth (heated in stock pot)
2 leeks, white and pale green parts only, halved and in 1/4 inch slices
3 large carrots, peeled and in 1/2 inch rounds
1 c. celery, chopped
2 14.5 or 1 large can of diced tomatoes
1 piece of Parmesan rind (I used this in lieu of the added Parmesan in the original recipe)
1 c. small pasta (I used ditalini)
1 c. spinach, packed (I forgot!)
1/4 c. basil, chopped

Combine turkey, Parmesan, bread crumbs, eggs, garlic, salt & pepper. Form into 1/2 inch meatballs. Heat olive oil in a large saute pan and brown (in batches if necessary) all over. The meatballs will finish cooking in the broth if not quite finished. 

Transfer to a plate as browned and add leek when finished. Saute until leek starts to soften and add garlic, stirring for 1 minute. Add leeks and garlic to the heated pot, along with the tomatoes, carrots, celery, and Parmesan rind. Bring to a boil and add pasta. Cook 8 minutes, then add meatballs and simmer another 5-10 minutes. You would probably add the spinach now. Add basil to finish and serve. Don't forget to watch out for the Parmesan rind!