Matrimony and Meatballs (The Macaroni Chronicles Book 2)

Even better if you can do it outside! As usual, this is a recipe from my grandmother! She uses real bread with the crusts removed instead of store brought dry breadcrumbs.

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She also uses good quality meat from a good butcher. Start by soaking the bread in milk for at least 5 minutes. Then proceed to mixing everything together in a bowl, with your hands. Let the meat mixture rest for 10 minutes before making the meatballs. In that same pot, add some more olive oil and add the garlic.

Once the onions are translucent, add the tomatoes and cook for a few minutes, scraping all the brown bits from the bottom. Finally, add the crushed tomatoes, the bouquet garni that is a bundle of whatever herbs you have at home, tied together with a string or band , the sugar, the salt and the pepper. I use lean beef and the fat that comes off of it is minimal, yet necessary and taaaasty!

I would definitely recommend serving the soup fresh — not reheated. Of course, I do reheat portions for the family, but I actually try to only make what we will eat when preparing it. The meatballs are in the freezer, and it is, oh, so easy to prepare this soup, that it makes no sense to even make enough for leftovers. I realized today that I never posted back, but wanted to let you know I have made this soup many times now, and it is delicious.

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I try to have some meatballs in my freezer so I can whip it up any time. Thank you for the recipe! I do exactly the same thing, Barb! Thank you so much for posting back, it means a great deal and offers other readers greater confidence in the recipe. Valerie-I made this last March and thought that I lost this recipe when I started looking today.

I panicked thinking I lost it. I am so glad I found it. It was delicious to the last drop. Thinking of making it for Christmas! Carol, Thank you for chiming in!

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This recipe is a hit with everyone who tries it, thankfully! And, I am just rolling up a kilogram of little balls for the freezer so we can enjoy the soup on a blustery day with the twinkly lights on, too! I plan on doubling the recipe for Christmas and making the meatballs early to freeze. Thanks so much again! I had 35 family members over who absolutely loved this soup. I made enough which allowed everyone to bring a container home for later—they were all very very happy.

My dad loved loved it-which pleased me! So, I just wanted to tell you how grateful I am for your helpful directions and wonderful foodie blog. Looking forward to many more recipes! HI Andrea Really, I have no idea. After surfing the intermit, I chose your recipe. I have just finished making it.

The smell is so tempting that I helped myself to a bowl. I would not change a thing. What a lovely comment to wake up to this morning! Thrilled to hear you love this recipe and I hope your hubby did as well. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! Cooking in the Kitchen With…. Completed Project Posts: Cooking in the Kitchen with…. Mini Meatballs in your Vegetable Soup! Italian Wedding Soup is a misnomer. This is not the soup served at traditional Italian weddings.

Research on the origin of the name indicate the elements of the soup complement each other, or create the perfect marriage of flavour. Prep Time 30 minutes. Cook Time 1 hour. Total Time 1 hour 30 minutes. Instructions Instructions for Meatballs: In a large bowl, mix together beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined. Refrigerating is important as it will keep them from falling apart. In a large stock pot, melt butter; add onion, carrots, and garlic.

Add spinach and cover; simmer for 30 minutes to meld flavours, adding more broth, if needed. Recipe Notes Freezing Meatballs Place on parchment covered cookie sheets and fast freeze overnight Package in well designed environmentally friendly freezer containers I package 12 in each as I estimate meatballs per serving depending upon starter or luncheon size Remove from freezer and place in fridge overnight If plopping into the broth frozen, the 7 minute cooking time must be increased by minutes!

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You might also enjoy Lettuce Soup or Potage de Laitue Verte. Comments I love this soup and make it often. Probably the same thing that held me back… read the recipe and go for it! This soup is comfort food at its best!

Cannot get this soup outta my head! Thrilled to hear this, Mirella! Let the meat mixture rest for 10 minutes before making the meatballs. In that same pot, add some more olive oil and add the garlic. Once the onions are translucent, add the tomatoes and cook for a few minutes, scraping all the brown bits from the bottom. Finally, add the crushed tomatoes, the bouquet garni that is a bundle of whatever herbs you have at home, tied together with a string or band , the sugar, the salt and the pepper. Cook for 15 minutes on low heat, covered.

After that, add the meatballs and simmer them on the lowest heat for about 20 more minutes or until they are cooked through. Remove the bouquet garni before serving!

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Serve the meatballs hot over cooked spaghetti, with lots of grated Parmigiano Reggiano! Your email address will not be published. Notify me of follow-up comments via e-mail.