Description
Serves 6 to 8 as a soup course OR 3 to 4 as a main coure. The iloustration shows all the vegetables cut into rounds of equal size - - the same size as the meatballs ad the radiatore. This recipe yields 4 servings.
Ingredients
- MEATBALLS :::
- 1 tbl Vegetable oil
- 1/4 cup Onion, finely chopped
- 1/2 tsp Garlic, minced
- 1/2 lb Lean ground beef
- 1 x Egg, lightly beaten
- 1/4 cup Tomato, finely chopped
- 1 tbl Fresh mint, minced
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 cup Fresh bread crumbs
- SOUP :::
- 3 qt Beef stock
- 2 cup Carrot, sliced
- 1 lb Summer squash, sliced
- 1/2 lb Potato, peeled, sliced
- 5 sprg fresh mint
- 1 cup Radiatorre, or small shells, stars, etc.
- Salt
- Fresh ground black pepper
- Fresh mint or oregano, garnish
Directions
- To make the meatballs, heat the oil in a small skillet over medium-high heat.
- Add the onion and saute until soft, about 5 minutes.
- Add the garlic and saute 1 minute longer.
- Transfer to a bowl and stir in the remianing ingredients.
- Working with abut 1 tsp. of the mixture at a time, roll it btween the palms of your hnds to form balls.
- Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
- In a aucepan, bring 4 cups of the stock to a boil over medium-high heat.
- Add as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
- Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
- Strain and reserve the coking liquid for another use.
- In a soup pot or large saucepan, combine he remaining 2 qts.
- stock, carrot, chayote, potatoes, and mint.
- Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes.
- Meanwhile, cook the pasta in a lrge pot of boiling water until al dente.
- Drain and setaside.
- About 5 minutes before the vegetables are done, dd the meatballs and pasta to heat through.
- Season to taste with salt and pepper.
- Ladle into preheat bowls and garnish with herb sprigs.
- Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days.
- Slowly reheat before garnishing and serving.