You'll need: ¼ White Onion, 2 Stalks of Celery, ¼ cup peeled carrots, 1 red or orange bell pepper, 2 Roma tomatoes, 4 red potatoes, 3 Tbsp Extra Virgin Olive Oil, 2 Tbsp sundried tomatoes, 16 beef meatballs (thawed), 5 cups of beef stock, 5 cups of cream or milk, ½ cup dry white wine, ¼ cup brown rice, ½ tsp red pepper chili flakes, ½ tsp salt, ½ tsp black pepper, ½ tsp ground cumin, ½ tsp curry powder, 1-2 Tbsp hot sauce, 2 tsp crushed garlic, 2 Tbsp pine nuts, 4 sprigs of fresh thyme How to make: Dice onion, celery, bell pepper and potatoes and add to Dutch oven on stovetop. Add the extra virgin olive oil and shredded carrots to mixture and sauté all ingredients over medium heat for 4-5 minutes. Slice meatballs into quarters, dice sun dried tomatoes and add to Dutch oven on stovetop. Continue to sauté all ingredients on low-medium heat for another 4-5 minutes. Add the wet ingredients (beef stock, cream/milk, white wine) and brown rice to the Dutch oven and increase heat to med-high for about 4-5 minutes. Add the seasonings (chili flakes, salt, black pepper, cumin, curry powder, hot sauce, crushed garlic) and stir. Remove the thyme leaves from the sprigs and sprinkle into Dutch oven. Reduce heat to low, put lid on, and simmer for about 60-70 minutes (taste for tenderness). Sprinkle pine nuts on top of soup (last 5 minutes of cooking). Add more salt/pepper as needed. Serve with garlic toast.
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