Meatball-Tortellini Soup

 

Wow, I can’t believe it’s been over a month since my last post. I hope everyone had a wonderful holiday. We have been extremely busy. I loved all the time we spent with family and friends. And I traveled for work twice (once in -20 degree weather!). Finally the craziness of the holidays seems to be over. This was the first weekend of too many to count where I actually had no plans. My house desperately needed a cleaning. And it was only 18 degrees outside and we accumulated 2 extra inches of snow on Saturday. Following a pretty heavy lunch of hamburgers with tots, this soup was a nice, warming dinner for the family who had spent most of their day outside.

My recommendation for this recipe is to make extra meatballs to either freeze or use with spaghetti later in the week. The meatballs make this dish and are REALLY good!

YOU’LL NEED:

8 ounces ground beef chuck  (to make extra meatballs, use 1.5 lbs ground beef chuck)
1/4 cup grated parmesan cheese, plus more for topping (for extra: 3/4 c. parm cheese)
1/4 cup chopped fresh parsley (for extra: 1/2 c. parsley)
1 large egg, lightly beaten (for extra: 2 eggs)
2 clove garlic, minced (for extra: 4 cloves)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9 -ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Combine ground chuck, parmesan cheese, parsley, egg, garlic, salt and pepper in a medium bowl. Mix with your hands until just combined.

 

Form 1 inch meatballs.

 

Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the meatballs and cook, turning until golden, about 5-7 minutes. Since I was making double the recipe, I used a skillet for the second batch of meatballs. 

While the meatballs are cooking, chop up your carrots and celery.

 

Remove the meatballs to a plate.

 

Add carrots and celery to the pot, stirring until just softened (about 5-7 minutes).

Add the broth and 3 cups of water to the pot. Bring to a boil.

 

Return the meatballs (if you made extra, return only half the meatballs) along with 2 tbsp fresh parsley and 1/2 tsp of salt. Turn to simmer.

Add the tortellini and cook until they float to the top (about 4 minutes). Add the spinach and stir, until wilted (about 2 minutes). Season with salt and pepper. Top with more parmesan.

 

 

Coming soon to momworkcook – Meal Planning! Save extra money on your grocery bill by planning your week’s meals in advance. For my family of 4, I usually spend $400/month on groceries (the average grocery spend is $940 month for a family our size). We always have enough food/snacks/drinks for breakfast, lunch, dinner and dessert. You’ll learn more about how I do it, and we can shop/cook together!

 

Recipe adapted from: foodnetwork.com

 

 

Shrimp and Corn Chowder

Here in PA it’s been getting pretty cold at night lately – tonight’s low is below freezing. The best way to warm up on a cold, late Fall night is with a bowl of hot soup. This recipe combines two of my favorites – shrimp and corn, into an appetizing chowder. This soup will definitely be on our regular rotation, at least for the colder months. My husband loved it, even saying that it tasted like a soup one would get at a high-end restaurant.

Chop up the vegetables – celery and scallions. While you’re chopping, heat the butter in a dutch oven or large pot over medium-high heat.

Stir in the celery, scallions, potatoes, and corn. Add the thyme, bay leaves, 3/4 tsp salt and a few grinds of pepper and cook, stirring, for about 5 minutes.

Stir in the flour until incorporated, about 3 minutes.

Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low, and gently simmer until the vegetables are tender, about 7 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.

Transfer 1/3 of the mixture to the blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. Serve with paprika sprinkled over the top.

 

YOU’LL NEED:
3 teaspoons unsalted butter
4 stalks celery, thinly sliced
3 bunches scallions, chopped
5 cups frozen diced potatoes
4 cups frozen corn
4 sprigs thyme
3 bay leaves
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
1.5 quart low-fat milk
1.5 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Melt the butter in a Dutch oven or large pot over medium-high heat.
Stir in the celery, scallions, potatoes and corn.
Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes.
Stir in the flour until incorporated, about 2 minutes.
Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.
Remove from the heat. Discard the thyme sprigs and bay leaves.
Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot.
Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes.
Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

Adapted from http://www.foodnetwork.com