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This hearty soup is the perfect thing for chilly autumn nights. The meatballs add both texture and protein, and with the addition of noodles it’s a full meal in one.
1–2 tablespoons oil
2 onions, diced
2 stalks celery, diced
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
3 carrots, diced
1 large turnip, diced
2 zucchini, diced
2 tablespoons Tuscanini Tomato Paste (optional)
water
2 tablespoons salt
black pepper, to taste
1 teaspoon dried parsley, such as Gefen
1 pound ground beef
1 egg
2 tablespoons water
1/4 teaspoon salt
2 tablespoons Heaven & Earth Ketchup
1 tablespoon mustard
1/3 cup Gefen Cornflake Crumbs
In an eight-quart pot, sauté onions and celery for 10 minutes or until slightly soft. Add the rest of the vegetables and sauté for an additional five minutes. Add tomato paste, water, and spices and bring to a boil.
In a bowl, mix together meatball ingredients. Form balls and add to the soup once it’s boiling.
Cook covered for one hour and 15 minutes.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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