Monday, July 15, 2013

Deceptively Delicious: Meatball Soup



My step-daughter, Kelly, was here for her 2-week summer visit recently, and I thought that would be a good time to test out a cookbook by Jerry Seinfeld's wife, Jessica, called Deceptively Delicious.

The reviews for this book on Amazon aren't great, but I must have just hit the jackpot with the recipes I chose.  They were all good!  Admittedly, I cheated a little on this first recipe and bought frozen meatballs instead of making my own, but instead of putting sweet potato puree in the meatballs, I just threw it in the soup itself.  Still got the vegetables eaten!

It wasn't until I started actively cooking this that it occurred to me I didn't know exactly what the author meant by "puree," and it wasn't until I started making this post that I bothered to check through the book and see if puree was clarified.  It was, and it looks to be super complicated and a lot of effort, so I'm going to just give you the steps to do what I did.  (Spoiler alert:  I put them in the blender.)

If you really want to include puree in your recipe, here is a great resource for making all sorts of veggie purees.

I do think, though, that anyone who has to hide all the vegetables they want their kids eat should probably have a conversation with my mother.  We had to taste everything.  Period.  Full stop.  It didn't stunt our growth, or our development, or our personalities, and I don't think I'm any worse for the wear.  Just have your kid try it.

This is not a parenting blog, though, so let's get on with the soup!

In the following video, I interviewed Kelly to see if she noticed anything off about her soup.  9-year-olds are pretty entertaining. . .  (It's about 3 minutes long.)




Meatball Soup

Serves 6-8 (or 3 with leftovers)


Ingredients


  • 3 oz. bowtie pasta
  • 1 Tbsp. olive oil, plus more to cook onion and garlic with
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 28-oz. can whole peeled tomatoes (with juice)
  • 1/4 cup carrots, put through the blender (to equal 1/4 cup, not 1/4 cup put in the blender)
  • 1 1/2 tsp. salt
  • 3 cups beef broth (chicken is OK, too)
  • 1/4 cup sweet potato, put through the blender (same method of measuring)
  • Two bags frozen meatballs
  • Parmesan cheese, if wanted

Cook the pasta in a large pot of salted boiling water until done, according to package directions.

Coat a large pot with olive oil and heat over medium-high heat.  When the oil is hot, add the Tbsp. oil, onion, and garlic.  Cook, stirring often, until the onion is softened (not browned), 3 to 4 minutes.

Puree the tomatoes and their juice with the carrot 'puree' in a food processor or blender, then add to the pot along with 1/2 tsp. salt.  Add the broth and meatballs, reduce the heat to low, and simmer, covered, for about 25 minutes.

Serve sprinkled with Parmesan.

One note, as I mentioned in the video, is that the consistency of the soup wasn't especially soup-like.  It could be because I didn't make a real puree.  I'm not sure.  It was still delicious, though!