This is one of Marion Celenza's (my mother) recipes from her book "All Are Welcome to this Table". This recipe is part of a dinner menu that follows this soup with a Spinach, Portobello, and Bacon Spicy Salad, Chicken Adobo, and Apple-Pear Galette. Please see "www.marioncooks.com" for more information.
1) Prepare “BEEFBALLS” by combining finely ground beef, crumbs, parsley, minced onion, mustard, catsup, salt, pepper, and egg in a bowl. The mixture should be thickly creamed and smooth. Form 1-inch meatballs with the aid of a teaspoon and your hands. You will probably form 16-18 balls. Set aside.
2) Prepare SOUP. In a large soup pot over medium heat, lightly brown chopped onion, garlic, celery and fennel in hot oil. Stir and scrape bottom of pot frequently. Brown beefballs, on all sides, 6 at a time, for a few minutes. Transfer meatballs as they cook, to a bowl. After all of the meatballs are cooked, return them to soup pot; pour 10-12 cups water into soup pot. Add and stir in carrots, chopped tomato and juice, potatoes, mushrooms, herbs and spices and barley. Cover and raise heat under pot. Bring pot to a boil; then, lower to simmer for 30 minutes. Stir in ditalini pasta, kidney beans and escarole and continue to simmer soup for an additional 8-10 minutes.
Remove pot from burner; taste soup and adjust spices as needed. Remove and discard bay leaf before serving.
A Cooking Hint on “How to Skin a Tomato”
1) wash tomato
2) immerse tomato in boiling water for 1 minute
3) remove tomato from boiling water and plunge it into cold water.]
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 44.6mg||14 %|
|Sodium 390.5mg||13 %|
|Potassium 409.2mg||11 %|
|Total Carbohydrate 66g||19 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 54.9g|
|Protein 13.4g||19 %|
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Calories per serving: 363
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