November 18, 2020

Meatball Soup

When the weather turns chilly and there is less sunlight, I always turn to make soup. It's always so comforting on cold evenings. This meatball soup recipe has always alluded me because I thought it would be so hard to make, but in actuality, when I tested the recipe in my kitchen, it was easier than I thought. 

Through the internet, I found it is commonly believed meatballs originated in Persia where the leftover meat was used to make Kofta. The meatball is supposed to have spread from Persia throughout the Middle East to China. Then the Venetian traders took the meatball to Europe through their trade routes! Hence the famous "polpette" tradition in Italy.

My soup is very plain as I follow a strict auto-immune/low inflammation diet, but to really warm your bones, I suggest you add hot sauce to the soup when serving it! My husband likes to add Sriracha- a chili sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt.

This recipe makes 24 meatballs and will allow you to have leftover meatballs for making other dishes, such a spaghetti & meatballs (American style), meatball sandwiches, and meatball tacos.

Meatballs Ingredients:

1 pound of organic ground pork

1 pound of organic, pasture-raised, ground beef, or ground bison (leanest meat)

1/2 cup of Paleo flour (flour of your choice)

1/4 cup of grated parmesan cheese

1 egg

2 cloves chopped fine

1 shallot chopped fine

1 tablespoon of blended Italian spices

1/2 tablespoon coriander

1/2 tablespoon of cumin

1/2 tablespoon of salt

1/2 tablespoon of pepper


Soup Ingredients:

4 cups of chicken broth

2 cups of bone broth

5 potatoes peeled and cubed

2 carrots cubed

1 shallot chopped

1 garlic clove chopped

Salt and Pepper to taste

pinch of turmeric

pinch of granulated garlic

a few sprigs of cilantro for garnishing the soup


Instructions:

Preheat oven to 375 degrees.

Prepare a baking tray with foil, and place a rack to set the meatballs on when ready. I use my bacon oven crips rack to let the grease drip out.

Place the 6 cups of your preferred broth into a large pot and simmer while you mix and mold the meatballs. I say preferred broth because you can always choose to make soup with all beef broth, or all chicken broth.

Begin prepping the meatballs, by placing all ingredients into a large bowl and mixing. It's easier to mix with your hands, but a large spoon will work just as well.

Take a tablespoon or an ice-cream scooper to help you make ping-pong size meatballs. This process is also better when you mold them by hand. Place each one on the baking tray.

*Set aside 8 of these meatballs to be placed in boiling broth to cook.*

Now, place the tray of meatballs in the heated oven for 35-40 minutes till the tops of the meatballs are browned slightly.

Now turning to complete the soup: If the broth is not boiling, turn the heat up in order for the liquid to boil.

At this point, I prepare soup ingredients to be added to the soup: potatoes, carrots, garlic, and shallot.

Now place meatballs in boiling broth, gently turning over meatballs every few minutes in order that they cook evenly. This should only take about 5 minutes. Next, add the remaining ingredients and seasoning to the soup. Lower heat, so soup simmers with all ingredients for 20 minutes.

Serve hot to your favorite people! Add spicy sauce, avocado, lemon, and a sprinkle of cilantro. Now your heart will be warmed!

The soup pot serves 4 people.

Stay healthy during these pandemic days!

💗

~Tarabud

January 31, 2020

Heaven's Bistro Bakery Interview

Heaven's Bistro Bakery

2205 W. PARMER LN. AUSTIN, TX 78727 Ste. 100 (512)-351-8044


  • Tarabud interviews owner and pastry chef, Gufrana in a revival Austin Food podcast!









    September 18, 2019

    Cheese Bread Rolls with Sheep Cheese (Gluten Free)




    These gluten-free cheese bread rolls will make your family or your housemates very happy!
    They have a wonderful doughy, chewy consistency with the perfect amount of cheese flavor thanks to the Sheep Cheese! There are other cheese options as I listed below, but for those that are cow dairy intolerant, sheep cheese is a great option if you can find it.






    In my home country of Colombia, these are called Pan de Bono, but in Brazil, they are called Pão de Queijo. Whatever the name they are dearly loved for breakfast or an afternoon snack!





    Preheat oven to 400 degrees Fahrenheit.


    Ingredients:

    ¼ cup of precooked cornmeal or masarepa
    2/3 cup cassava flour or yucca flour
    1 large egg
    ½ cup of sheep cheese or standard feta or Mexican queso fresco
    1 pinch of salt
    ¼ cup of warm water

    First, measure the cornmeal, and add a dash of warm water to make it a paste. Next, add egg and cheese and mix well. Add dash of salt. Finally, add the cassava flour with remaining water until mixed thoroughly. On a cookie tray, place a sheet of parchment paper. Using a large spoon scoop onto tray. This recipe will make approximately 12 rolls.

    Bake on the higher tray for 25 minutes or until golden brown on top. 

    Enjoy while hot!