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Thyme for Cooking, the Blog

Tomato Meatball Soup Parmesan Popovers

Cooking time:  50 minutes for menu Cooking schedule: see below for "menu" instructions

Tomato Meatball Soup                                                  Time: 50 minutes

12 - 16 oz ground beef (350 - 500 gr mince)
1 egg
1/4 cup bread crumbs
1 tsp oregano
1 tsp basil
1 tsp Worcestershire sauce
4 cups beef stock (32 oz / 900 ml)
2 cups tomato juice (16 oz / 450ml)
2 15 oz cans whole tomatoes (450 gr jar)
1 tbs soy sauce
1 bay leaf
1 tbs basil
1 tsp chili powder
1 onion
3 carrots
3 stalks celery
2 cups shredded cabbage
1/2 cup vermicelli or other small pasta optional - if you like thick soup add it

In large Dutch Oven (soup kettle) heat the beef stock and tomato juice over medium-high heat.  Mix egg, breadcrumbs and next 3 ingredients.  Add ground beef and mix well.  Form into small meatballs, 1" (2.5cm) in diameter.  When stock/juice is boiling slowly add meatballs, keeping them separate until they start to cook.  Thinly slice carrots into rounds.  Slice celery.  Chop onion.  Shred cabbage: cutting a thick slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8" (.6cm) thick.  Do not use the core of the cabbage - you'll recognize it when you see, it appears solid.  Save the rest of the head and any un-shredded cabbage, wrapped in film in the fridge.  Chop the tomatoes, reserving the liquid.  When soup is boiling again (after addition of meatballs you can start adding the rest of the ingredients as they are ready.  Add remaining ingredients, (except pasta) stir well, cover and bring to a boil.  Reduce heat and simmer 30 minutes until all vegetables are done.   If using pasta, add after 15 minutes, and stir every 5 minutes until done. 

Parmesan Popovers                                                      Time: 45 minutes

1 1/4 cups flour
3 tbs Parmesan cheese
1 cup milk
1 egg
3 egg whites
butter - for pan

Butter muffin pan - even if it is nonstick, it's easier.  Lightly beat eggs (see techniques for egg separation) with fork or hand whisk.  Add remaining ingredients and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers.  Ladle into muffin pan - cups should be 1/2 - 2/3 full.  Put into preheated 450F (230C) oven for 10 minutes.  Turn temperature down to 350F (180C) and continue baking 25 minutes longer, until nicely browned.  Remove and serve. 
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Cooking Schedule: 50 minutes Assemble all ingredients and utensils Turn oven on Butter the muffin pan Heat the stock and juice Make the meatballs and start to cook Whisk the eggs Chop onion and add to soup Slice carrot and add to soup Slice celery and add to soup Shred cabbage and add to soup

Finish the popovers and start to bake Chop tomatoes and add to soup Add rest of ingredients to soup Cover, reduce heat but keep at a low boil Turn the oven down Check the telly, e-mail, whatever Daydream, plan your next vacation Stir the soup Add the pasta if using When it's all done, pop the popovers out Serve the soup and enjoy

 

 

 

 

 

 

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