ISO: ISO: Richard in Cincy regarding your Ham Balls (there's a sentence I never thought I'd type)

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carianna-in-wa

Well-known member
Having recently tried my first meatball (don't start) I've become enamored. I'm now toying with the idea of a Ham Ball and Bean Soup.

Will your ham balls hold up in a soup? Not sure yet if I'll bake first and then add to the soup or if I'll poach in the soup itself? Leaning toward the baking first idea.

ETA: I will not be glazing these, just adding some of that tangy flavor into the soup itself. Will these cook okay without the glaze?

 
: ) Someone has posted a great recipe for a meatball soup w/ different flavors. Let me see if I

can find it. Really enjoyed it....

 
Rec: Evelyn's Avgolemono which is similiar but which is the very best ever.

Rec: Youvarlakia Avgolemono
This is my family's favourite cold-weather
soup. There is also another one we love,
but that is made with offal and I'm pretty
sure you're not interested. If you are,
I'll post. (this from Evelyn in Athens, who is a great cook)

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 lb Ground beef
1/4 lb Ground pork (opt but good)
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c Water or stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced
onion, garlic, rice, 3 tablespoons chopped
parsley, the mint, oregano, salt and pepper,
and 1 egg, slightly beaten. Knead for a few
minutes, then shape into walnut-sized Serve this with a little
meatballs and set aside. Feta on the side it goes
In a soup pot, bring the water or stock great with the little
to boil with the butter, chopped onion, meatballs.
carrot and potato and salt and pepper to
taste. Lower the heat and add the meatballs. If you like your soup
Simmer, covered, for 30 minutes, then remove thick as we do, add
from the heat. 2 tbs of cornstarch to
To prepare avgolemono, beat the two egg- lemon mix before
remaining eggs for 2 minutes. While beating adding the hot broth.
all the while, gradually add the lemon
juice. Then add 1 cup of the hot broth by
droplets, beating steadily, until nearly all
has been added. Add to the soup and heat,
being careful not to let it boil. Serve hot,
garnished with parsley.

 
Here's Ron's Meatball minestrone - also a great soup.

OK, it's not exactly soup weather, but...REC Meatball Minestrone (trust me, this is FABULOUS!!!) >>> (recipe)


MEATBALL MINESTRONE

1 (10-oz.) package frozen chopped spinach,
thawed
1-1/2 lbs. lean ground beef
1 egg
1 tsp. salt
1/3 cup dry Italian-style breadcrumbs
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 large onion, chopped coarsely
4 (14-1/2-oz.(or thereabouts)) cans beef
broth
1 (1-lb.)can tomatoes
1/2 tsp. dried oregano
1 (1-lb.) can red kidney beans
1/2 tsp. dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup rotelle pasta or elbow macaroni


With hands, squeeze as much moisture from
spinach as possible. In large bowl combine
spinach, beef, crumbs, egg, salt and
pepper. Shape into 1-inch balls. Bake on
oiled cookie sheet for 20 minutes at 350º F.
Drain and set aside.
In drippings from meatballs, sauté
onions, stirring occasionally, until soft.
Stir in broth, tomatoes (break up with a
spoon)and their liquid, beans and their
liquid, oregano and basil. Cover. Reduce
heat and simmer for 10 minutes.
Add carrots and celery. Cover and simmer
for 10 more minutes. Stir in pasta. Cover
and simmer until pasta is cooked al dente--
about 10 minutes. Place meatballs in soup
and heat through.
Makes about 14 1-cup servings.

Note: This is the only soup that I have
ever served that has resulted in my guests'
moaning at the table. It's really THAT good!
It came from Sunset--either the magazine or
one of their terrific cookbooks--too many
years ago for me to want to count. Enjoy!

(note from Ron)

 
Carianna I never thought about adding them to soup, but...

sure why not? I would bake them first though. Do try them the original way sometime thought, they are really wonderful. A very old-time southern classic.

 
I would never dream of wearing...

white tube socks with my birkenstocks.

Every proper German wears dark nylon socks. It's hygenic. The white tube sock thing? It's American, what can I say?

 
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