I made meatballs the other day because I wanted to switch it up a bit from chicken and seafood.
Do something with meat for a change.
I wound up with some leftovers, a few odd balls out if you will, and turned them into a light lunch with this easy soup.
Before I began though I did a little bit of research, looking at the different methods people use to achieve that ‘juicy’ texture.
Because no one, absolutely no one likes a dry ass meatball.
Some went as far as listing a specific type of breadcrumb to use.
Swearing that using that particular brand is the key to juicy meatballs.
One method I did find interesting and that was consistent across several sites, was to soak day old bread in milk until the bread is thoroughly soggy.
Then squeeze out any excess milk and add the soggy bread to the minced meat mixture.
I thought that was a pretty neat technique, especially since I’d never heard of it.
So I decided to give it a go in this recipe and shit came out A H – M A Z I N G.
There was also some discussion about how to cook them.
Some folks chose to braise them on the stove, some did the pressure cooker thing where you sort of set it and forget it, and everyone else baked them in the oven.
I chose to bake mine in the oven because it was the easiest way to cook a bunch of big ass meatballs like these all at once.
That and the fact that I don’t own a pressure cooker.
This recipe makes 2 dozen meatballs, about the size of a small childs fist, but obviously the smaller you roll them, the more you’ll have.
I was just happy I had any leftovers at all.
Spinach and Meatball Soup
What I Used.
3lb Ground Meat (I used pork). 1 cup Day Old Bread (torn to bits). 1 cup Milk (soymilk for me). 1 cup grated Parmesan Cheese. 1 egg. 4 Cloves Garlic (minced). Salt. Pepper. Red Pepper Flakes. 1 tbsp Smoked Paprika (optional). 2 tsp Cayenne Pepper (optional).
6 cups Stock (any kind will do). 3 big handfuls Fresh Spinach (roughly torn). Salt. Pepper. 1 tsp Smoked Paprika. 1 tsp Red Pepper Flakes.
What I Did.
Preheat oven to 350F.
Lightly grease baking a sheet or line it with oven-proof parchment paper.
Tear the bread into smalls bits and pour the milk over breadcrumbs to soak.
Ensure that the bread is thoroughly covered in the milk to become appropriately soggy.
Then using your hands, squeeze out any excess milk, placing the soggy bits in a large bowl.
Add to that bowl, the rest of the meatball ingredients, except for the egg.
Beat the egg separately in a smaller bowl before adding it to the larger bowl.
Roll the meatball mixture between your palms, forming an even ball.
Alternatively, you can use an icecream scooper to help form even sized balls.
Place the meatballs on the baking sheet, keeping them evenly spaced apart.
Bake in oven for 30 minutes or until the internal temperature reads 160F.
Then remove from oven and set aside to rest while you make the soup.
In a med pot, add the stock and bring to a boil.
Reduce heat to a simmer and adjust seasoning as needed.
Add in the spinach and cook until just wilted.
Then add in the meatballs, keeping the flame at low to med-low until the meatballs are properly reheated.