My dad was in love with soup. Like eat-it-everyday in love. I absolutely did not understand that when I was a kid.
It’s not just that I now get how stock made from bones is so good for my body, but that soup is simply delicious. So many ways to prepare it. Completely flexible. And really affordable.
So, now I get it, Dad.
And that’s why I was pretty happy to find Craig Fear’s new book, Fearless Broths and Soups.
Craig’s dietary philosophy is firmly rooted in traditional foods. He believes in real food from small-scale sustainable farms and the pioneering research of Dr. Weston A. Price as a starting point for what to eat and why.
And Craig knows how to make broth. And use it. I mean he even has recipes for egg and oatmeal dishes that use broth. And lots of amazing recipes for soups – Asian soups, ground meat soups, seafood soups, and creamy soups, oh my!
Yes, you’ll learn to make stock, and yes, you’ll learn lots of wonderful ways to use it.
And Craig even let me share one of his recipes with you. It was definitely a hit in my home – Italian Meatball Soup.
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Ramps and Potato Soup
Cream of Mushroom Soup
Potato Cabbage Soup
Cheesy Broccoli Soup
Watercress Soup
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 - 1/2 cup grated parmesan cheese
- 1 egg
- 1 cup bread crumbs
- 2 tablespoons fresh parsley minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 - 3 tablespoons olive oil
Soup
- 2 quarts beef or chicken broth
- 2 - 3 tablespoons tomato paste
- 1 onion diced
- 2 bay leaves
- 2 - 3 sprigs fresh thyme
- 1/2 teaspoon black peppercorns
- 1/2 cup shredded kale
- 1 cup pasta of your choice optional
- grated parmesan cheese and fresh parsley for garnish
Instructions
- Combine all the ingredients for the meatballs (except the olive oil) in a bowl, mix well, and form into small, bite-sized balls with your hands. Heat olive oil in a soup pot and brown the meatballs on all sides. Remove meatballs and set aside.
- Add onions to the pot and sauté a few minutes, until softened. To the onions, add broth, tomato paste, bay leaves, thyme, and peppercorns and bring to a boil. Reduce heat and simmer for about 5–10 minutes.
- Add kale and pasta, if using, and then meatballs and simmer a few more minutes, until meatballs are cooked through and pasta is done. Season to taste with salt and pepper. Ladle into bowls and top with parsley and Parmesan cheese.