meatball soup. mhmm.

fall has finally come to seattle. and that means it's time for one of my favorite things: soup. my first idea was to make a meatball soup with a tomato-basil base. but since The Boy doesn't like tomato soup, i made a broth base instead. i don't measure much when i cook, but approximate recipe as follows. (adjust to your tastes.)

meatball soup
1 lb ground sirloin (very lean or you meatballs will come out greasy)
1/4 c. whole wheat bread crumbs
1/4 c. almond meal
1 egg
2 garlic cloves, minced
1/2 sweet onion
2 tbsp butter
5 stalks celery
1 can chicken broth, low sodium
2 beef bullion cubes
1 c. dry white wine
thyme
oregano
basil

1. preheat oven to 350 degrees. put beef, bread crumbs, almond meal, egg, 1 tbsp each of basil and thyme, and 1 tsp oregano into a mixing bowl. knead until thoroughly mixed. roll into 1/2 - 1 inch balls and place on baking sheet. bake for 15 minutes.
2. in large stock pot, heat 2 tbsp butter. add garlic, celery and onion. when onion is translucent, add chicken broth, 1 cup dry white wine, 4 cups water, the bullion cubes, 2 tsp each of thyme and basil. let simmer 15 minutes or so, then add meatballs. let simmer for 30 minutes or so, until meatballs are tender. salt and pepper to taste.

i also made simple croutons - buttering a couple pieces of toast, topping with a little shredded parm and baking for about 10 minutes.