home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
soups
/
sunday
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
4KB
From: dmferrell@happy.uccs.edu
Newsgroups: rec.food.recipes
Subject: Sunday Soup
Date: 14 Sep 1994 21:21:47 -0400
Organization: University of Colorado at Boulder
Message-ID: <3587jb$2ep@junior.wariat.org>
Sunday Soup
This is a soup we make for Easter Sunday - but, as with anything, it is great
anytime. I usually make this recipe for 22-25 people, but have cut it down for
6-8 servings (at least two bowls for everyone).
Prepare the croutons, meatballs and cheese the day before you need them.
French Toast Croutons
6 slices of sandwich bread
2-3 eggs
1/2 cup milk
1/2 cup grated Parmesan or Romano cheese
salt and pepper to taste
Meatballs
1/2 lb ground beef - preferably 84% lean
1 egg
1/2 (or a little more) grated Italian cheese--Parmesan is okay
3/4 cup grated dry bread crumbs
1 scant tbsp crushed dried basil
1 scant tbsp crushed dried marjoram
Cheese cubes
Buy about 1 to 1 1/4 lbs of provolone cheese at the deli and have the deli
slice it into 1/2" thick slices. Then cut the slices into 1/2" cubes. Place
in a plastic bag and refrigerate.
To prepare the croutons - mix together the eggs, milk, cheese, salt and pepper.
Dig the bread into the egg mixture and either grill until golden brown on both
sides or pan fry with just a dot of butter until golden brown on both side.
When the bread has cooled, cut into 3/4" square pieces. Place in plastic bag
and refrigerate.
To prepare the meatballs - mix everything together. These should taste and
have the texture of regular meatballs used with spaghetti. However, make very
small meatballs--even smaller than would be made for Swedish meatballs. They
should be about large marble size when cooked. We like to broil them to remove
most of the grease, but they can be pan fried. Cool and refrigerate..
Soup recipe
1 good soup bone - or use a little less than 1 lb of chuck roast or two to
three short ribs
3-4 pieces of chicken--breast, wing, and back or any parts of the chicken you
like for soup stock
1 large onion
2 carrots
3 stalks celery, leaves included
1 to 2 pints of canned whole tomatoes - crushed
1 clove garlic, minced
salt and pepper to taste
In a large pot - at least 8 quarts - place the beef and chicken. Cover with
water and bring to a boil. When scum forms, remove from the heat and throw out
the water. Rinse the pot and the meat well. Place the meat back into the pot.
Add the tomatoes. Wash the celery and chop. Add to the pot. Wash and peel
the carrots. Cut the carrots in half then slice and add to the pot. Peel the
onion and grate on the large hole of the grater--you can also chop the onion if
you like but grating it really releases the flavor. Add the onion to the pot.
Add salt and pepper to
taste. You will probably have to add more as the soup cooks. Then cover all
with water up to an inch of the rim of the pot. Place on medium high heat and
simmer for at least 2-3 hours. About 1 hour before you will be serving the
soup, remove the soup meat and chicken - being careful to remove any bones from
the soup. Add the meatballs to the soup and continue simmering for another
hour.
TO SERVE: Place two to three tbsp of the cheese cubes in each bowl. Also,
place a handful of the French Toast Crouton in each bowl. Ladle the hot soup
over all being sure to include a few of the meatballs into each bowl. Enjoy.
This recipe sounds longer than it actually takes to prepare. Making the
meatballs and the croutons the day ahead takes about 1 hour - if that. And
preparing the soup takes about 1/2 hour to 45 minutes.
Enjoy.
Diane
dmferrell@happy.ucce.edu