White Bean Soup With Meatballs Food

THREE-BEAN SOUP WITH TURKEY MEATBALLS AND DIJON MUSTARD DUMPLINGS

Steps:

• Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.
• In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
• As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.
• Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.
• In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve!
• In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.
• Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.
• Fold all ingredients together. Do not over work the turkey meat.
• Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.
• In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
• Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.

WHITE BEAN SOUP WITH MEATBALLS

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and pepper; cook and stir 1 minute., Stir in meatballs, carrots and broth; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in beans and escarole; return to a boil. Reduce heat; simmer, covered, until escarole has wilted, about 10 minutes. If desired, top servings with basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

10-MINUTE PARMESAN WHITE BEAN SOUP WITH SPINACH

Steps:

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and spinach. Continue to simmer gently until the spinach has wilted, (about 2 minutes).
• Take off heat. Stir through the parmesan cheese. Taste test, adjust salt and pepper if needed.Serve immediately.

ITALIAN MEATBALL 'N' BEAN SOUP

Steps:

• In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

MEATBALL, BEAN AND ESCAROLE SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
• Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.