The best part? It's totally healthy and packed with nutritious veggies (which kids may not like so much) but swimming in a tomato-based sauce and filled with yummy meatballs (two things all kids--at least the ones I know--love).
This dinner can be ready in 30-45 minutes and is perfect for a cool Fall or Winter evening.
Ingredients:
1 lb. of lean ground beef
1 egg
Salt and Pepper (to taste)
1/2 cup breadcrumbs (I prefer Panko, but you use what you have on hand)
Italian seasoning mix (or your own mix of 1 tsp. each: basil, oregano, parsley, and thyme)
Extra virgin olive oil
1 sweet onion, chopped
3 large carrots, peeled and diced
3 celery ribs, diced
3 cloves of garlic (if you love it as much as I do...if not, use only 1 or 2), peeled and crushed
1-2 zucchini, diced
2 bay leaves
1 8 oz can of tomato paste (or, 1 8 oz. can tomato sauce. For extra flavor, you can purchase the one seasoned with oregano, basil and garlic.)
1-2 14.5 oz can of Chicken Stock (Use 2 if you want it to be more of a soup than a stew)
1/2 cup of milk
Parmesan cheese
Whole grain pasta (something small like shells or bowtie)
Instructions:
In a large bowl, mix the ground beef, egg, bread crumbs, salt and pepper, and Italian seasoning. Get in there with your hands and make sure your ingredients are evenly incorporated. Form meatballs from the mixture, careful to make sure they are the same size for uniform cooking. Heat about 2 tbsp of EVOO in the bottom of a large dutch oven or stock pot. Add your meatballs and cook until through. **TIP: if you disturb your meatballs while they are still cooking on one side, they will stick and break apart. be careful not to mess with them too much while they're cooking. They'll be just fine without you poking at them :)**In a separate pot, start boiling water for your pasta. When you have a good boil going, make sure you salt your water first and then drop your pasta in. Keep an eye on it while cooking and drain it when done and set it aside.
When your meatballs are done, remove them to a plate, but leave your hot oil and pan drippings on the stove. Use your cooking spoon to scrape those yummy pan drippings from the bottom of the pot and then drop your onions, carrots, celery, zucchini, and bay leaves into the pot. Allow your veggies to cook about halfway and then add your garlic. This will keep it from scorching before your other ingredients are done. Stir periodically, until vegetables are the desired tenderness. Add your tomato paste or sauce to the vegetables and stir. ***NOTE: If you are using tomato paste you will get a much richer flavor. It's very thick, though, and will stick to your veggies and clump up. This is NOT a bad thing. keep stirring until you're able to smell the tomato aroma. The next step will loosen it back up to a 'soupy' consistency.***Pour your chicken stock over the vegetables and stir. Add your meatballs back in and remove the bay leaves. Allow to simmer on medium heat for at least five minutes to allow the flavors to come together. Taste and season as needed with salt and pepper and Italian seasoning. Add 1/2 cup of milk and allow to simmer a few more minutes.
Serve your soup over desired portions of pasta and top with Parmesan cheese!
**The great thing about this meals is that it tastes great the next day, and you can control your portion of starch by using as much or as little pasta as you want. In fact, you can leave if off altogether and enjoy a meat and veggie soup that is just as hearty and tasty! You can also switch the vegetables up for variety. Use whatever you have on hand to make it interesting.**
**For those of you whose diet is Paleo-friendly, you can leave off the Parmesan cheese, milk, and pasta to make it fit your eating habits,**
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