Meatball & Zucchini Soup

A friend called around 2pm today and asked if I was home because she had something to drop by the house.

A little while later she shows up with a complete dinner for our family.  See, Littlest is having an MRI and CT-scan early in the morning.  Because Littlest is only six months old she’ll have to be put under general anesthesia for both scans.  I know everything will be ok, but I’m still a wreck.

My friend knows I’m a wreck.  She’s been through the same thing with her daughters and bringing dinner was such a wonderful act of empathy.  A true gesture of love and friendship.  And completely unexpected too.

She brought a delicious meatball and zucchini soup with sourdough garlic bread, home made chocolate chip cookies, and a bottle of wine (just what I needed!).  And as if that wasn’t enough she came back later with a gallon of Blue Bell ice cream and parmesan cheese for the soup.

When I thanked her she smiled and said the last thing I needed to worry about was dinner. I told her it really does take a village.  I’m grateful she’s in mine.

Meatball & Zucchini Soup

• 1     Tbs olive oil or salad oil
• 1     large onion, slivered
• 1     clove garlic, minced or pressed
• 1     stalk celery, thinly sliced
• 8     baby carrots, sliced lengthwise
• 1     tsp dried basil
• 1/4  tsp each dried thyme and oregano
• 1     large can  (28oz) tomatoes (this is one place I cheat–buy the
• can that is already diced and has seasonings included)
• 1 3/4 cups Sturdy Beef Broth or 1 can (14 1/2 oz) regular-strength beef broth
• 1     cup each dry red wine and water
• 1/2   box bow tie past or other soup pasta
• 3     medium zucchini (about 1 lb)
• Grated Parmesan cheese
• Meatballs (this is my other cheat–I buy the 12oz bag of frozen HEB
• Italian meatballs)
• 1     egg beaten
• 1/4  cup each soft bread crumbs and grated Parmesan cheese
• 1/4  tsp salt
• 1     clove garlic, minced or pressed
• 1     pound ground lean beef

1)     Prepare Meatballs as directed (see below OR just use the frozen

ones and skip making them!)  In a 4 to 6 qt Dutch oven, heat oil.  Add

meatballs and brown carefully over medium heat, removing them as they

brown.  To same pan add onion, garlic, celery, and carrot.  Cook for 5

minutes, stirring occasionally.

2)     Sprinkle w/ basil, thyme and oregano; then add tomatoes

(coarsely chopped) and their liquid, broth, wine and the water.

Return meatballs to pan.  Bring soup to a boil, cover, reduce heat and

simmer for about 30 min.

3)     Add pasta and cook, covered at a gentle boil until it is nearly

tender (12 to 15 min.)  Meanwhile, scrub zucchini and cut off ends.

Cut into 1/4 inch thick slices.

4)     Add zucchini to soup and cook uncovered, until zucchini is just

tender (4 to 6 min.)  Taste, and add salt if needed.

5)     Serve w/ Parmesan cheese to sprinkle over each serving to taste.

Makes about 13 cups, 5 to 6 servings.

 

Meatballs (if you really want to make them!)  In a medium bowl mix

together egg, bread crumbs, Parmesan cheese, salt and garlic.  Lightly

mix in ground beef.   Shape mixture into 1-inch meatballs.