Soup

Beefy Shirataki Soup with Pork Meatballs

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I created this soup because I actually had  all these interesting ingredients in the house and my daughter Em and I wanted dinner! It’s a rich beefy soup flavored with pork meatballs accented with scallions. This soup has some unique ingredients and I have Delish tips for you at the end… Enjoy!!

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This recipe has Two parts to it.  One for the Meatballs and One for the Broth.

Meatball ingredients:

  • 1 lb of ground lean pork
  • 1/4 minced onion
  • 1/4 cup of breadcrumbs
  • 2 TBS of milk
  • 2 TBS of olive oil
  • 1 tsp of Garlic powder
  • 1 tsp of S & P

Put milk and breadcrumbs in a large bowl and let soak for a few minutes. Add meat and the rest of the ingredients EXCEPT  the olive oil,  and form into the same sized balls.  I like “one bite” size but you can make them whatever size you like.

Brown the meat in the olive oil. Once mostly browned remove from pan to a plate. Deglaze -pour the wine into the pan) the pan with the wine and scrape off the brown bits on the bottom. Those are flavor!! Add the tomato paste and stir that around also.  In a large stockpot start sautéing the carrots and onions in a  TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the

Deglaze -pour the wine into the pan with the wine and scrape off the brown bits on the bottom. Those are flavor!! Add the tomato paste and stir that around also.  In a large stockpot start sautéing the carrots and onions in a  TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the

In a large stockpot start sautéing the carrots and onions in a  TBS of olive oil for 4-5 minutes until softened. Add the meatballs, and the wine, tomato paste mixture as well as all the broth. Simmer covered for 30 minutes. Rinse the Shirataki noodles and cut with scissors into manageable pieces. Add to the broth and warm through. Serve and garnish with Scallions.

Simmer covered for 30 minutes. Rinse the Shirataki noodles and cut with scissors into manageable pieces. Add to the broth and warm through. Serve and garnish with Scallions.

For the Broth:

  • 1/2 cup of diced carrot
  • 1/2 cup of diced onion
  • 1/4 cup of dry white wine
  • 3 cups of Beef Broth
  • 3 cups of Bison Broth (amazing!)
  • 2 TBS of Tomato paste
  • 8 oz of angel hair Shirataki noodles
  • 3 scallions chopped
  • Tbs olive oil
  • S&P to taste

Delish tips:

  1. Use whatever ground meat you like, but I’d keep it on the lean side to keep your soup light and NOT greasy.
  2. Once you place your meatballs in your pan LEAVE them be for a few minutes or else they might stick and break apart.
  3. I used Shirataki noodles which are a low carb noodle. You can find it in the refrigerated area near the tofu. But ramen, angel hair, orzo or another noodle would be fun to use.
  4. Cook the noodles separately and pour broth into your bowl to serve. If you cook the noodles in the broth you won’t have that much left as the noodles will absorb the broth.
  5. If you can’t find Bison Broth just use all Beef Broth, it’s still delicious!
  6.  Tomato paste in the tube is AWESOME. You can find it in the Italian/pasta section of the grocery store.

 

 

Beef Lentil Soup

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I really love lentils but I often forget that I do. A humble little legume that I often overlook when I go to the store. I promise to make up some more recipes soon using the lentil! Stay tuned!!

This Recipe Serves 8

Ingredients

  • 3 slices of frozen bacon- dicedphoto-260
  • 1/2 cup shallot- diced
  • 1/2 cup celery- diced
  • 1 cup of carrots -chopped
  • 1 garlic clove- minced
  • 1 TBS olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp of dried herbs
  • 1/2 cup of beer
  • 8 cups of Beef or Bison Broth (I like low sodium)
  • 2 cups of dried brown lentils
  • 1/4 cup of fresh basil leaves

 

Using a stockpot, sauté the diced bacon with a little olive oil until almost crisp. Remove bacon to a paper towel to drain. Remove all but a 2 TBS of the oil. Saute all the veggies, garlic, herbs and S&P  in the oil until softened at least 5 minutes over medium heat. Add the beer, broth, lentils and the bacon into the pot, cover and simmer until lentils are soft.

The directions said the lentils would only take 20 minutes to cook but it was more like 45 minutes. I topped my soup with a little chopped fresh basil but parsley would be nice too.

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Delish TIP #1 If you want to add flavor to soup ADD BEER or WINE! It gives a wonderful depth of flavor as it cooks. The only soup I don’t really add alcohol too is my Chicken noodle because I often make it for us when we are sick and it seems weird to me. Soups simmer for awhile and most of the alcohol will cook out.

Delish TIP #2 I like to use organic veggies if I can get them. I love rainbow carrots and the purple ones look like meat when you cut them. You could TOTALLY make this a vegetarian soup. Just omit the bacon and use veggie stock!