I spent the better part of my shift at work the other day trying to come up with a meal for dinner. My day was completely misspent, however, as I based my ideas on what I thought I had in the pantry. Even though all my ideas were completely scotched, the soup that happened was so yummy.
I don’t know what my deal is lately with my refusal to run to the store for ingredients! If I don’t have something for the recipe, I will substitute or scratch the recipe completely and do something else. It’s a combination of stubbornness and laziness. Mostly stubbornness.
So I did it! I made the whole thing, tasting every step of the way to see what needed to be added, digging deep for spices way in the back of the cupboard….
….and then sent my lovely, obliging husband to the store for bread.
Oh well, you can’t win ’em all. 😉
*Spicy* Mini Meatball Soup with Rosemary
4 cups water to two parts each of chicken and beef bouillon (I ran out of chicken, so I used some beef and it changed the flavor. In a really good way)
2 Tablespoons minced garlic
1 whole green bell pepper, minced
1 whole white or yellow onion,minced
2 Tablespoons Olive Oil
Beer, about 6 ounces
3 Bay leaves
3 sprigs rosemary leaves (I cut it directly off the stem into teeny pieces)
1 can diced tomatoes (the Italian seasoned ones) with juice
salt and pepper, to taste
*If you like it a little thicker*
2 Tablespoons butter
2 Tablespoons flour
For the mini meatballs:
( I only had 1/2 a pound of ground beef, use more if you have the stuff!)
*** I did not measure at all here, totally judged by when the meatballs held a shape well and weren’t too sticky***
1/2 lb ground beef
salt and pepper
Mix the ingredients for the meatballs in a bowl with your hands, shaping them into the size balls you want. In the soup pot you’ll be using, brown the meatballs in some olive oil until browned on all sides. Take them out and set aside. Do not rinse the pot.
Add the garlic, bell pepper, and onion to the pot and saute. Then add the beef/chicken broth, tomatoes, rosemary, and bay leaves. Bring to a boil, then add meatballs, Worcestershire sauce, and beer. Let simmer.
***At this point, I added the roux to thicken it. This is optional!***
In a saute pan, heat the butter until it’s frothy and bubbly. Then add the flour and, using a whisk, beat over heat until combined. Then add to soup.
—Taste this often so you can add more seasoning if you need to! I added a lot of pepper, because I like spicy, so don’t be afraid to add as it simmers. I did end up adding a little more beef bouillon near the end to amp up the savory-ness of it.—
Oh! And don’t forget the bread 😉