Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Italian Meatball Soup With Tortellini
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- #102464
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 small onions, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1 can (49.5 ounce size) chicken broth
3/4 cup fresh or frozen cheese tortellini
1 1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 small zucchini, cut into 1/4-inch slices
3 ounces Swiss chard or spinach, stems trimmed, leaves thinly sliced
freshly ground black pepper, to taste
freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for serving
Meatballs
8 ounces ground meat, preferably mix of beef, pork and veal
1 1/2 ounce Parmesan cheese, preferably Parmigiano-Reggiano, halved
1 slice white bread, quartered
1 small onion, halved
3 tablespoons milk
1/4 teaspoon salt
directions
For meatballs, mince cheese, bread and onion in food processor; add milk, salt and meat. Process until just combined. Gently roll mixture into small meatballs by hand or form with small scoop.
For soup, heat onions, carrots, broth, tortellini, basil and red pepper to a boil in Dutch oven. Reduce heat to simmer; add meatballs. Cook until tortellini is almost tender, about 10 minutes, or according to package instructions.
Add zucchini, Swiss chard and ground pepper; cook until zucchini is tender, about 3 more minutes. Taste; adjust seasoning.
Soup can be made three days ahead, refrigerated (it does not freeze well) and reheated. If soup is too thick, add water until it is the desired consistency. Serve hot; pass Parmesan cheese separately.
added by
Linden
nutrition data
196 calories, 11 grams fat, 11 grams carbohydrates, 13 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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