Comfort food & we love it ♥
What’s been working great for me is having chopped mint & cilantro in my freezer for when I make mint/cilantro chutney…YES!
If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea or mint jelly. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn.
FRESH CILANTRO & MINT ALWAYS BETTER. Freezer is simply an option when it’s not available. FLAVOR 😀
2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of raw white rice
1 pound ground beef
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro*.
1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs.
Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.
3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.Garnish with chopped fresh cilantro.Serves 6-8.
Here we go, EASY, especially the more you make it & don’t need a recipe anymore. Its much easier to get ingredients ready before beginning. Fast. …
Organic cage free fresh eggs, organic veggies. …
Mine differs in small ways due to whats available in my fridge & pantry.
Chop onions & carrots. I had these cute little organic carrots from ones I got for Lily to snack on with ranch dressing. They work. Although i’ll sneak in a couple of previous photos from when I had old school fresh from garden carrots & Lily making meatballs
Above was from the time I added whole can of good italian crushed tomatoes. ..BUT I didnt like that much tomatoes. SO…this time, I decided to put that can back & use some Italian tomato paste I had…so I could control the amount. I personally like a clearer broth.
Remember to keep tasting during cooking, for seasoning adjustments. Just sayin ♡
FRESH CILANTRO. …scents the kitchen (and hands…even with washing hands 100 times)
Yay!!!! I had cilantro/mint chutney prep in freezer! And it still smelled just as great!
Set meatball mix aside till soup is ready.
Add stock when onions & garlic is ready.
Along with tomato & carrots & then beans (or whatever veggies you’re using.