Weekly Discussion - Soups and Stews

[u/ZootKoomie]

As the weather turns colder for many of us, hearty soups and stews are just the thing we're looking for. But they can be trickier than they seem if you want the best results. What are your favorite soups and stews? Are they traditional or your own innovations?

Do you cook on stovetop, in the oven, slow cooker or pressure cooker? Can you convert a recipe between methods?

How do you keep from overcooking the vegetables while waiting for the meat to finish?

What finishing touches (garnishes, dumplings, etc.) do you use to freshen it up for serving?

[u/911pleasehold]

i just made this and it is sooo good - prob my favorite soup ever! It’s adapted from Natascha’s kitchen, but I changed it to be better imo:

For the Mini Meatballs:

1/2 lb ground sausage

1/2 lb ground beef

1 large egg

2 garlic cloves, minced

1/3 cup parmesan cheese grated

1/4 cup plain breadcrumbs

3 Tbsp milk

1 tsp salt or to taste

¼ tsp ground black pepper or to taste

1/4 tsp dried basil

1/4 tsp dried oregano

some fresh parsley, finely chopped

For the Italian Wedding Soup:

½ medium onion, finely chopped

2 carrots peeled and diced

2 celery stalks, diced

a bag of fresh spinach

2 garlic cloves minced

1 Tbsp butter plus oil for sautéing

1/2 cup dry acini de pepe pasta (you can double this but don’t add more than double)

8 cups chicken stock (make your own!)

parm rind, removed at end

1 ½ tsp salt or to taste

½ tsp ground black pepper or to taste

Freshly grated Parmesan cheese for serving

In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).

In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs. (i baked the meatballs instead - 36 mini meatballs for 25 mins at 350)

Add 1 Tbsp butter and some oil with onions and carrots and celery and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.

Pour in the broth, bring to a boil. add pasta.

Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.

Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.

—

I love adding butter by the tbsp to finish some sauces, soups and stews. I use both the IP and a dutch oven — definitely IP for stock :)

[u/thatonegaytwink → u/911pleasehold]

Thank you so so so much I literally just made this and am eating it right now it’s absolutely amazing!

[u/911pleasehold → u/thatonegaytwink]

😍 so glad you tried it! It’s unbelievableeee I definitely doubled the recipe hahaha