Aunt Fannys Pasta Soup With Little Meatballs Recipes

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Steps:

• Cook potatoes, onions, celery and carrots in the water until tender.
• Meanwhile, in other pan melt butter and blend in flour.
• Gradually add milk and cook, stirring constantly until thickened.
• Add to soup.
• Add evaporated milk.
• Season to taste with salt and pepper.
• Garnish bowls with paprika.

Steps:

• Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
• Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
• To make the meatballs
• Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
• To assemble
• When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

Steps:

• Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.

Steps:

• Heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Add all remaining ingredients except macaroni; mix well. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
• Add macaroni; cook, uncovered, 10 to 15 minutes or until macaroni is tender.

Steps:

• Bring a medium saucepan of salted water to a boil.
• In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.
• Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Taste and season with salt and pepper as it simmers.
• Once the broth begins to simmer, add the pasta to the boiling water and cook until al dente. Drain the pasta and divide it among bowls.
• While the pasta cooks and the broth simmers, use a 1/2 teaspoon measuring spoon to scoop little sausage meatballs and plop them into the broth. (You can also pinch 1/2-inch pieces of the sausage and roll them between your hands.) Return to a boil, add the broccoli florets, then reduce heat and simmer, stirring gently and occasionally, until the sausage is cooked through and the florets are bright green, 5 to 7 minutes. Season to taste with salt and pepper. Spoon the soup over the orecchiette. Finish with Parmesan.

Steps:

• 1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl. Stir in the cheese,garlic, thyme,egg, salt, and pepper. Add the meat and mix with your hands until well combined. With wet hands, form the mixture into 1-inch meatballs. 2. FOR THE SOUP: Meanwhile, bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and 1 tbsp. salt and cook, stirring often, until al dente. Drain the macaroni and rinse under cold water, and set aside. Wipe the pot dry with paper towels. 3. Heat the oil in the pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the tomatoes and broth and, using a potato masher, mash the tomatoes until broken into bite-sized pieces. Add the meatballs to the soup (do not stir), bring to a simmer, and cook until the meatballs are tender, 10-15 minutes. 4. Stir the pasta into soup and season with salt and pepper. Sprinkle with cheese and basil before serving.