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Quick and Easy Meatball Soup—Simmering All Day in Your Clay Pot!

April 24, 2017

Quick and Easy Meatball Soup—Simmering All Day in Your Clay Pot!

It’s cold outside and we’re all exhausted—just trying to savor the last few days before the dreaded routine comes back into our lives. Can you believe the holidays are almost over? Soon it’s back to school, back to work, back to normal. *sigh* I still have to run errands and buy groceries, but I find myself chomping at the bit to get back home and relax a little bit before real life starts again. I periodically make up my own meatballs and then freeze them—I’ve always got a bag handy in the freezer to throw together a soup or spaghetti and meatballs. I like to make my own because I can experiment with different meats (I’ve tried bison, grass-fed beef, wild boar, elk, deer and even kangaroo!)  and I also know exactly what is in it: no fillers or preservatives for me! Plus they just taste better,  I think.

The main trick for yummy, chewy meatballs is to add a whole egg (stir it into the ground meat) and I like to add tapioca starch to make it all gel. If you have a nice food processor, that can also give it a really great texture. I usually just mash it up with a fork, and add in some pureed veggies like mushrooms, celery and onions. As for meatball soup, my favorite trick is to throw meatballs & veggies into broth, add some of my favorite red sauce (I like the organic vodka sauce from Trader Joe’s, or you can make your own) and shirataki noodles or bean threads, plus a little real salt. Even better, stir in some miso and sour cream at the end. Maybe shred a little cheese on top, too. I make a quick, easy and nutritious lunch for myself several days a week using just this. It’s also very warming during the winter. What are your favorite quick, easy meals?


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