Rich Meatball Stew

Stew is a favorite around here when the weather turns cooler and meatballs are a constant favorite, so this stew is well received. Any red wine can be used, but try not to get the store-bought 'cooking wine'. It's full of sodium and lacks the body of a good wine. Buy something you like to drink because this only uses a cup of wine and you'll want to put the rest to good use.

Rich Meatball Stew
Serves 6-8
Printable Recipe

2 lbs meatballs 2" in diameter each
2 lbs red potatoes, unpeeled and cut into quarters
1 lb baby carrots, peeled
1 medium onion, cut into large chunks
1 teaspoon salt
1/2 teaspoon freshly ground pepper (I like a large grind)
2 cloves garlic - minced (if not already in the meatballs)
5 cups beef stock or broth
1 cup red wine
1 bay leaf
several sprigs of fresh thyme
flour and water to thicken, if necessary

Brown meatballs and drain well. Add remaining ingredients except flour and water and bring to a boil. Lower to a simmer and cover. Cook until vegetables are tender and meatballs are done, about 45 minutes to an hour. Remove bay leaf and thyme and thicken liquid with flour and water if needed.

On the Stove Today

This soup is so simple and so good. It's getting around to what I call "soup weather" here, but today is a little warmer than usual and this is not too heavy.

Italian Wedding Soup
Serves 6-8

Printable Recipe

Meatballs:

1 pound meatloaf mix (ground pork/veal/beef)
1 large egg
1/4 cup Panko breadcrumbs
2 Tablepoons fresh chopped Italian parsley (flat leaf)
1/4 cup fresh grated Parmesan cheese
1 clove garlic - minced
1 teaspoon salt

Soup:

10 cups chicken stock
1 clove garlic - minced
1 cup diced celery
1 cup diced yellow onion
1 cup diced carrot
1 pound chopped fresh spinach or 9 oz. frozen chopped
1 cup small pasta such as acine di pepe

1. Mix together all ingredients for meatballs until very well combined.
2. Bring 10 cups of chicken stock to a slow boil.
3. Drop meatball mixture by the teaspoonful into the boiling stock - one at a time.
4. When all meatballs have been added to the stock, add remaining ingredients and simmer until carrots are tender and pasta is cooked - about 20 minutes.
5. Serve with extra Parmesan cheese sprinkled in each bowl.

Delicious Autumn

Delicious autumn! My very soul is wedded to it,
and if I were a bird I would fly about the earth
seeking the successive autumns.
- George Eliot

I am lucky enough to live in a climate that experiences, in their fullest, each season the world has to offer. Of all four, Fall is my favorite. The intense aromas and colors are unmatched in any other season. The sky is never bluer and the shadows seem to take on a life all their own in Autumn.

The foods of this time of year also tend to be my favorites. Apples abound, pumpkins are ripe and ovens are lit in expectation of comforting dishes.



Anne's Pumpkin Chocolate Chip Muffins
Makes 24 standard sized muffins or 12 large
Printable Recipe

4 eggs
1 c white sugar
1 c brown sugar
l can pumpkin (15 oz.- about 2 cups)
3/4 c vegetable oil
3/4 c olive oil
1 t vanilla
3 c flour
2 t baking soda
2 t baking powder
l t ground cinnamon or pumpkin pie spice
l t salt
2 c semisweet chocolate chips

In a mixing bowl, beat eggs, sugar, pumpkin and oils until smooth.
Combine flour, baking soda, baking powder, cinnamon and salt-add to
pumpkin mixture and mix well. Fold in chips. Fill greased or
paper-lined muffin cups three-fourths full. Bake at 400 degrees F for
16 to 20 minutes or until muffins test done. Cool in pan 10 minutes
before removing to a wire rack.

My "Ham Ball" with Ham Balls!

Ham Balls

Ham Balls
Makes 12 individual size loaves
Printable Recipe

Makes 24  2-ounce ham balls

1 pound ground pork
2 pounds ground cooked ham
2 cups dry bread crumbs

2 teaspoons dry ground mustard

1 Tablespoon Kosher salt
2 eggs lightly beaten
1/2 cup milk
1/2 cup packed brown sugar
1/2 cup water
3 Tablespoons apple cider vinegar
3 Tablespoons brown or grainy mustard

In a large bowl combine pork, ham, bread crumbs, dry mustard, salt, eggs and milk. Mix well with hands.
Shape into 24 meatballs and set on a greased baking sheet.
Bake, uncovered, at 350 degrees F for 20 minutes.

Heat brown sugar, water, vinegar and mustard over low heat until sugar is completely dissolved. 

Pour over meatballs and toss to cover.