Bye bye, bad foods! I’ve consumed more junk than nutrient-dense food in the past two months, and it’s time to switch it back! (Save for the occasional treat. Duh!)
I’ve been off work since December 16th and don’t go back until January 3rd. Save for a few days up in Connecticut, I told myself, “Use this time to do things in the city you normally can’t do on work days. See a movie in the afternoon. See a play. Go to a museum. Find a new restaurant. Go to the gym. Walk through a park!”
In reality, I’ve spent my time either reorganizing my bedroom (…hey, I made four huge bags of clothes and linens to donate!), reading (“Where Am I Now” by Mara Wilson is AMAZING, and I’m still contemplating over which “Molly On The Range” recipe to make first), or developing recipes. After my Inspiralized – inspired “get back on the right track!” epiphany the other day, I’ve been playing with lots of veggies and whole foods again. Hell, in the past few days, I’ve felt so much less bloated, which is always a good sign. Amazing what some huge salads, baked chicken, and kombucha will do.
At C-Town on Wednesday morning, I went to buy some ground pork on my grocery run, and accidentally bought ground veal, thinking that the pork had the special $1.10 price tag. A “South Park” fan through and through, this is all I could think of…
Honestly, I’ve never cooked with veal and was trying to think what the HELL to do. Looking through my pantry, I found a can of crushed tomatoes, some chicken broth, a bunch of spices, and decided that soup would be excellent on that 45°F degree rainy late December afternoon.
This actually came together quite nicely, which was great since I was just winging it! Though I started with a pound of veal, I only used half. (Hey, I’ve got more veal frozen for my next batch, now!) This soup is more brothy than stewy, but the fat from the veal gives the broth a subtle velvety mouthfeel.
Overall, this is just a simple, clean, filling soup.
Gotta end 2016 on a good note so I can start 2017 on a smooth path. ✌️
Happy New Year, all!
Tomato & Zucchini Noodle Soup with Veal Meatballs
– 1/2 pound ground veal (or ground meat of choice)
– 3 cups chicken or vegetable broth
– 1 15-ounce can crushed tomatoes
– 1 medium-sized zucchini, spiral cut
– 1 teaspoon oregano
– 1 tablespoons garlic powder (for soup) plus 1 teaspoon garlic powder (for veal)
– 1/2 crushed red pepper flakes
– 2 tablespoons olive oil
– 2 teaspoons salt
Before We Get Started…
– If you don’t have a spiralizer, use a julienne peeler or very carefully julienne cut zucchini into noodle-like strips.
– If making this soup for a meal (or meals) for later in the week, keep zucchini noodles raw and separate from the broth until you eat them. This will prevent them from getting soggy. Heat soup (on the stove until simmering or in the microwave for one minute), add noodles, and allow noodles in sit in soup for approximately 1 – 2 minutes before eating.
1.) In a large bowl, combine ground veal, oregano, 1 teaspoon garlic powder, and crushed red pepper flakes. Roll veal into small meatballs, roughly the size of a marble; I yielded 30 meatballs when crafting this recipe.
2.) In a large saucepan or dutch oven, heat olive oil over medium heat. Add meatballs and stir immediately so they don’t stick to the bottom of the pot. (NOTE: They WILL stick, to some degree. Don’t be alarmed!) Cook meatballs for approximate 1 – 2 minutes or until all sides are browned; they will still be uncooked in the middle.
3.) Add tomatoes, broth, 1 tablespoon garlic powder to the pot and reduce heat to medium-low. Allow soup and meatballs to simmer for 20 minutes.
4.) While soup is simmering, spiralize your zucchini and trim noodles to noodle length. (i.e.: When spiralizing, many zucchini strands can, indeed, stretch out several feet in length! [Yes, I’ve stretched them out to see. Ha!] Just run a knife through the noodles to get them to proper noodle length.) After soup has simmered for 20 minutes, add zucchini noodles and cook for 1 minute before removing from heat.
5.) Serve soup immediately!