Recipe – Meatball Soup

Ingredients

• 2 cups olive oil
• 2 cups peeled zucchini cut lengthwise and
• into 1-inch pieces
• 2 cups carrots chopped into 1-inch pieces
• 2 cups peeled red potatoes cut into 1-inch cubes
• 1 large Walla Walla Sweet Onion coarsely chopped
• 1 clove Italian garlic coarsely chopped
• 1 cup fresh parsley chopped
• 1 cup fresh basil chopped
• 2 cans Sclafani whole tomatoes strained and coarsely cut, juice set aside
• 2 large eggplants sliced and cut into eight triangles
• 2 cups chicken stock
• 2 cups beef stock
• 1⁄2 cup parmigiano reggiano
• 1⁄2 tsp. pepper
• 1 tsp. chile flakes
• 1⁄2 tsp. sage
• 1⁄2 tsp thyme

Meatballs

• 1 lb. ground beef or Italian bulk sausage
• 3 eggs
• 1⁄2 cup Italian bread crumbs
• 1⁄2 cup parmegiano reggiano cheese
• 1⁄2 tsp. chile
• 1⁄2 tsp salt
• 1⁄2 tsp pepper
• 1⁄2 tsp onion powder
• 1 clove Italian garlic, chopped fine
• Mix thoroughly, roll in to 1⁄2 ounce balls and place on oiled cookie sheet. Bake at 425 degrees for 10 minutes.

Soup preparation

Heat two cups olive oil on medium to high heat in a large boiling pot, fry eggplant for 8-10 minutes or until golden brown. Remove eggplant from oil with a slotted spoon and place in a paper towel-lined strainer and set aside.

Add onions and garlic to hot oil, fry until translucent. Add salt, pepper, chile, sage , thyme, basil and parsley and stir for one minute. Add potatoes, stirring for five minutes. Add carrots, stir another five minutes, then add chicken stock and bring to a boil. Add zucchini, tomatoes and tomato juice. Add two cups of beef stock and bring back to boil. Add meatballs and eggplant then add a sprinkling of parmigiano cheese.