Let me preface that I've never made a meatball. Truthfully I hardly ever eat them, unless they come in the form of my mom's albondigas (mexican meatball soup). So this was a huge step for me to make and eat meatballs.
First off I found this recipe for "italian wedding soup" on theFoodee.com (you have to click on the picture to get to the blog it originated from) I got all my ingredients between Sprouts and Trader Joes.
beefpork (1 pound)
- Basil, dried (1 teaspoon)
- Onion powder (1/2 teaspoon)
- Garlic powder (1/2 teaspoon)
- Carrots (2)
- Garlic (1 clove)
- Chicken broth (6 cups)
- Tomato sauce
- Frozen chopped spinach (2 cups)
My first soup faux pas was that I grabbed my ground pork instead of ground beef out of the freezer. Oops.
This recipe also called for "ricing" cauliflower. Let me just tell you, with out a food processor this makes a huge mess. So I opted out of that and went for almond meal in lieu of bread crumbs and a good old fashion egg to combine my herbs and meat with.
Under cooking pork really freaks me out, so I made sure they were nice and brown before plopping them into the broth.