veg m & p: Minestrone With Tiny Meatballs

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* Exported from MasterCook *

 

Minestrone With Tiny " Meatballs "

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 41

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 small yellow onion -- minced

2 small carrots -- chopped

1 celery stalk -- finely chopped

2 large garlic cloves -- minced

14 1/2 ounces canned diced tomatoes -- with their juices

6 cups vegetable stock -- more if needed

(see separate recipe)

Salt and freshly ground black pepper

4 frozen vegetarian burgers -- thawed

1 tablespoon freshly grated Parmesan cheese

OR soy parmesan

1 tablespoon minced fresh parsley leaves

1 small zucchini with ends trimmed

halved lengthwise and cut

crosswise into 1/4-inch-thick slices

1 1/2 cups cooked chickpeas

OR one 15 ounce can -- drained and rinsed

1/2 cup orzo or other tiny pasta

2 tablespoons minced fresh basil leaves -- (optional)

 

Serves 6

 

In my family, minestrone with meatballs was called " wedding soup,'' I

presume because it was often served at weddings. But don't wait for a

wedding to try it - it's great anytime. I find thawed veggie burgers to be

the easiest way to make mini " meatballs. " The texture holds together well,

they're readily available, and they brown up nicely.

 

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add

the onion, carrots, celery, and garlic and cook, stirring, until soft,

about 10 minutes. Add the tomatoes, stock, and salt and pepper to

taste. Bring to a boil, reduce the heat to medium- low, and simmer,

partially covered, for 20 minutes.

 

2. While the soup is simmering, break up the thawed veggie burgers and

place in a medium-size bowl. Add the Parmesan and parsley, blending

well. Using your hands, shape the mixture into 1-inch balls. Heat the

remaining 1 tablespoon oil in a large skillet over medium heat. Add the

balls and cook until browned on all sides, 5 to 7 minutes total. Set aside.

 

3. Add the zucchini and chickpeas to the soup and cook for another 15

minutes, adding more stock if necessary. Add the pasta and cook until just

tender, 5 to 10 minutes longer. Stir in the basil, if using, and taste to

adjust the seasonings.

 

4. To serve, divide the ''meatballs " among the soup bowls and ladle the

soup over them.

 

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