Recent Recipes

Mini Meatball Soup with Rosemary Buttermilk Scones


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It's not often that I get the opportunity to make soup for dinner.  As previously posted, my husband is not big on soups.  It doesn't matter if all the ingredients of a hearty meal (meat? veggies? couscous?) are tossed into one big pot... to him, soup is not a meal.  Although, to give him credit, he did take leftovers for lunch.  Maybe he's changing his ways...

In any case, he was out of town and I jumped at the chance to try these recipes out.  The kids devoured everything... down to the last piece of kale in the bowl.  So good I had to offer up a next day drive-thru service to my good friend Tracey.  Packaged up a hearty serving of soup and a couple of scones that she picked up on her way home from running errands.  I get to treat a friend, she gets to savor my cooking... win win!

Mini Meatball Soup

1 pound ground turkey or chicken
1/4 cup seasoned breadcrumbs
1 large egg
2 scallions, chopped
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh thyme

1 tablespoon canola oil
2 large carrots, peeled and diced
2 medium parsnips, peeled and diced (I left this out since I forgot to add it to my shopping list!)
4 scallions, chopped
1 LARGE can (48 oz.) chicken broth
2 sprigs fresh thyme
1 head escarole, trimmed cleaned and chopped (Fred Meyer didn't have escarole so I substituted kale)
1 cup Israeli couscous
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Meatballs: In a large bowl, combine all meatball ingredients.  Stir until evenly blended.  Form into 1-inch meatballs (about 40 total) and set aside.

Soup: In a large stockpot or dutch oven, heat oil over medium heat.  Add carrots, parsnips and scallions.  Cook 5 minutes, to soften.  Add broth, thyme sprigs and 4 cups of water; increase heat to high and bring to a simmer.  Gently drop meatballs into simmering broth mixture.  Reduce heat to medium and cook 4 minutes.  Add escarole/kale in to batches, and the couscous.  Cook 8 more minutes, then stir in Parmesan, salt and pepper.  Serve warm.

*Courtesy of Family Circle magazine*

Rosemary Buttermilk Scones

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 1/2 teaspoons chopped fresh rosemary
3/4 cup plus 2 tablespoons well-shaken buttermilk
Coarse salt for sprinkling (optional)

Combine flour, baking powder, sugar and salt in a large bowl.  Cut the butter in with a pastry blender or two knives until pebble-size pieces form.  Stir in the rosemary then add 3/4 cup buttermilk, stirring until the dough begins to come together (don't overmix.)

Turn the dough onto a lightly floured surface and gently pat into a 7-inch round.  Cut the dough into 12 wedges with a sharp knife.  Arrange the wedges on a parchment-lined baking sheet, leaving an inch of space between them.  Cover with plastic wrap and chill for 1 hour.

Heat oven to 375.  Brush the scones with remaining 2 tablespoons buttermilk and sprinkle lightly with coarse salt, if desired.  Bake on top oven rack until golden, about 20-30 minutes.  Transfer scones to a wire rack to cool.

*Courtesy of Disney Family Fun magazine*


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