Cold weather means it's time for Soups, Stews and the Pot o'crock dishes

Following is a recipe for a favorite soup of mine that I found on line, a few years ago at:  http://www.emerils.com/.  It is called Italian Wedding Meatball Soup.

This is for the most part a pretty simple soup to make and the flavors and aromas make for a great smelling kitchen and I guarantee you, your guests will really enjoy it.

It calls for Fresh Basil, ensure that you do indeed use it.  Makes it, or breaks it.

Enjoy,

Chuck

¾ pound Ground Beef

¼ pound Ground Pork

2 eggs, lightly beaten

1/3 cup finely grated Parmesan, plus more for garnishing soup

¼ cup Italian Bread Crumbs

1 tablespoon finely chopped Garlic

1 teaspoon Italian Essence

1 teaspoon salt

2 pinches crushed Red Pepper

2 tablespoons Olive Oil

½ Cup Chopped Onion

¼ Cup Chopped Celery

2 Tablespoons Tomato Paste

1 (14.5 ounce) can Whole Tomatoes, crushed with your hands, with their juice

3 ½ Cups Beef Stock, or two 14 ounce cans low sodium Beef Broth

½ Cup Ditalini, or other small pasta shape for soups

2 tablespoons Chopped Fresh Basil Leaves

                          

In a medium mixing bowl combine the ground beef, ground pork, eggs, 1/3 cup Parmesan cheese, bread crumbs, 2 teaspoons of the garlic, ¾ teaspoons of the Italian Essence, ½ teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.

Divide the meat mixture into tablespoons and roll into smooth balls in your hand.  Set rolled meatballs aside on a plate, or other flat surface.

In a 4 ½ quart soup pot or large saucepan, heat the olive oil over medium high heat until hot.  Add half of the rolled meatballs and cook, stirring occasionally, until brown on all sides, about 4 minutes.  Transfer the browned meatballs to a plate and set aside.  Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes.  Add the remaining teaspoon of minced garlic and cook for 1 minute.  Add the tomato paste, tomatoes and their juices, beef broth, 3 cups water, remaining ¼ teaspoon of Italian Essence, remaining ½ teaspoon of salt, remaining pinch of crushed red pepper and stir to combine.  Return the meatballs to the soup pot and bring the soup to a boil.  Reduce heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard.  Add the ditalini to the hot soup. Stir well, and cook for 15 minutes, or until the pasta is cooked through.  Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.