meatball soup

So, another reason I’m such a wretched cook is because I very seldom pull out any sort of measuring utensil. Most of the time I just eye it, or pour some of whatever it is in the palm of my hand and then toss it in.

I hate doing dishes.

  • 1 pound ground beef
  • 1 egg (I think you’re supposed to beat it first, but I never do.)
  • 1 large firm tomato, coarsely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 Tablespoon fresh cilantro leaves, chopped
  • 1 Tablespoon fresh mint leaves, chopped
  • 1 Tablespoon fresh parsley, chopped
  • 1/2 cup season bread crumbs
  • 1/4 cup grated parmesan
  • 2 quarts well-seasoned stock (chicken, veggie, or beef)

Put the stock on the stove in a large pot and bring it to a simmer.

While the stock is coming to a simmer, combine everything except the tomatoes in a bowl. Mix well with your hands. (There’s really no other way to do it right.) Shape into walnut sized balls and brown in a little oil in a non-stick skillet.

Drop balls into the simmering stock. Add the chopped tomatoes, turn the heat to low and cook for about 30 minutes. Garnish with more parmesan and serve.