Another Sunday Night Dinner in the books. Lots of commotion tonight but we still fit in a nice meal. Sausage Meatball Soup with fresh Italian bread and Amish Roll Butter.
The first step to this warming soup is the mini meatballs. A great way to prep this soup ahead is to make the meatballs and place them in the fridge until ready to pull the soup all together. That is exactly what I did today. The boys had ski lessons this morning so I made the meatballs before we left. Take a look:
Start with 1/2 a teaspoon of black pepper and 1/2 a teaspoon of garlic powder.
Add 1/2 a cup of parmesan cheese and 1/2 a cup of bread crumbs (gluten free in my house).
Next comes a Springdell egg and 1/4 cup of High Lawn Farm milk.
I used a whole package of sweet italian sausage as the base of the meatballs.
Give that a good mix so it is well combined. I like to use my hands, a bit messy but it does a good job. Since your hands are already messy you can just start rolling the meatballs, about 1 inch little guys, and placing them on a parchment lined sheet tray. The meatballs can be close but not touching.
You get a good amount of them, it makes a nice filling and hearty soup. Place them in a preheated 350 degree oven for only 10 minutes. They will cook longer a bit later. When they come out of the oven and cool, you can cover them with plastic wrap and place them in the fridge til later. Off to skiing we go.
When we got home just after lunch I placed the meatballs into the crock pot with 8 cups of stock. Set the crock pot for 4 hours on high.
When there is an hour of cook time left you can add some sliced leeks and one red pepper.
Clean one head of bok choy very well, removing all of the grit. Slice the whites and greens separately. Add the whites to the crock pot.
Just before serving, add the bok choy greens and 2 cups of cooked rice to the pot.
It’s pretty simple ingredients with a lot of flavor and the finished product is delicious. We served this with soft french bread spread with Amish Roll Butter. Enjoy!
