Italian Wedding Soup

From Tracey Koch and Therese Rosso

Serves 6.
Ingredients
For Therese’s meatballs:
1 lb. lean ground beef
1 egg slightly beaten
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup seasoned Italian bread crumbs
1/4 cup grated Parmesan cheese
2-4 tbls. water

Directions
1. In a large mixing bowl, combine the ground meat with the egg, onion and garlic powders, salt and pepper.

2. Add the bread crumbs and cheese and mix until all is incorporated.

3. Using one tablespoon at a time, add in the water so that the meat mixture is soft but still holds its shape.

4. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.

5. Use a tablespoon to scoop out the minimeatballs and place them on the lined baking sheet.

6. Bake the meatballs for 13-15 minutes or until they are cooked all the way through. Remove from the oven and set aside. This will make roughly 24 minimeatballs
Ingredients
For the soup:
1 tbl. olive oil
1 cup chopped onions
1 tsp. minced garlic
1 cup chopped carrots
1 cup chopped celery
2 qts. (8 cups) low-sodium chicken broth
2 cups chopped zucchini
1/2 cup frozen petite green peas
24 minimeatballs (pre-baked)
Salt and pepper, to taste
2 cups fresh chopped spinach
3 cups cooked acini di pepe pasta
Directions-
In a 6 quart pot, heat the olive oil and sauté the onions, garlic, carrots and celery for 3-4 minutes.

2. Add in the chicken broth and bring it up to a simmer.

3. Simmer the broth for 5-10 minutes then add in the chopped zucchini and peas.

4. Simmer soup for an additional 3-4 minutes and drop in the prebaked meatballs.

5. Allow meatballs to heat all the way through and adjust seasoning of the soup.

6. Before serving, stir in the fresh chopped spinach. Divide the cooked pasta among six bowls, and place four meatballs in each bowl, as well. Ladle vegetables and broth over pasta and serve.

Kitchen helpers: Set up an assembly line and have kids roll out the meatballs with you.

Roasted Cauliflower and Leek Gratin

Roasted Cauliflower & Leek Gratin

SUNDAY SUPPER Dinner in 90 minutes (1 hour active time)

Serves 4-6 as a main course, 8 as a side dish

Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a side dish with roasted meat, or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups of cream in a saucepan until bubbles form around the edges, then stir in the cheese and season with salt and pepper. Pour it over the vegetables.
Ingredients
Roasted vegetables
2 small heads cauliflower, about 3 pounds untrimmed
4 tablespoons olive oil
-- Kosher salt and pepper to taste
3 cloves garlic, minced
1 large leek
Gratin
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups low-fat milk
1/2 cup (generous) grated Parmesan, gruyere or Manchego cheese
-- Kosher salt and white or black pepper
1 teaspoon whole-grain Dijon mustard
1 to 2 ounces ham, cut into baton shapes (optional)
1/4 cup breadcrumbs
To make the roasted vegetables: Preheat the oven to 400°.
Directions
Cut the cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned, 35-40 minutes, stirring occasionally. Stir in the garlic after 20 minutes.

Meanwhile, remove the coarse dark tops of the leek and cut lengthwise. Wash thoroughly, then cut each half into 2-inch lengths, discarding any more dark green ends and checking for hidden dirt.

Separate the layers and toss with the remaining 1 tablespoon oil and some salt, then spread out on another large rimmed baking sheet and roast until crispy in some parts and thoroughly soft throughout, about 15 minutes. (You can roast the vegetables several hours ahead and refrigerate before completing the dish.)

To make the gratin: In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 3-5 minutes, taking care that it doesn't brown. Whisk in the milk until smooth, then bring to a simmer. Maintain the heat so it's bubbling gently; stir often until the sauce thickens and the flour cooks, about 15 minutes. Add 1/3 cup of the Parmesan and stir until just melted. Remove from the heat and season well with salt and pepper, then stir in the mustard.

When the vegetables are done, reduce the oven temperature to 350°. Toss the vegetables with the ham, if using, in a 13- by 9-inch baking pan, such as a Pyrex. Pour the sauce evenly over the vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top.

Bake until bubbly and lightly browned, 20 minutes. If you like, run the gratin briefly under the broiler to brown well. Serve warm.

Per main-course serving: 246 calories, 9 g protein, 17 g carbohydrate, 17 g fat (6 g saturated), 21 mg cholesterol, 281 mg sodium, 3 g fiber.

Spicy Coconut Turkey Soup by Chef Tom Valenti

Spicy Coconut Turkey Soup
Tom Valenti
Serves 4

I came up with this soup as an unusual way to use Thanksgiving turkey leftovers, which often find themselves in a slightly richer version of chicken noodle soup. We don't associate turkey with Asian flavors, but I decided to take that direction and ended up with this variation on a noodle soup. If you have houseguests for the holiday, they'll be pleasantly surprised.

INGREDIENTS

• 4 cups store-bought low-sodium chicken broth
• 2 large cloves garlic, crushed
• 2 bay leaves, preferably fresh
• 2 oz piece of peeled fresh ginger, minced (about 2 TSB)
• 1 piece lemongrass, white part only, crushed
• Zest of 1/2 lime
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp Asian fish sauce
• 2 cups skim milk
• 1/4 cup unsweetened coconut milk
• 6 oz diced leftover roast turkey (about 1 1/2 cups)
• 4 oz rice vermicelli, cooked
Recipe continues below ↓
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DIRECTIONS
Optional garnishes: Thinly sliced scallion, thinly sliced cucumber, sliced shiitake mushrooms, thinly sliced cilantro leaves, lime wedges

1) Put the chicken broth, garlic, bay leaves, ginger, lemongrass, lime zest, red pepper flakes, and fish sauce in a soup pot and bring to a boil over high heat. Lower the heat and add the skim milk and coconut milk. Let simmer gently for 15-20 minutes.

2) Strain the soup an dreturn it to the pot over medium heat. Add the turkey and the vermicelli to the soup and let them warm through, 4 minutes.

3) Ladle the soup into 4 soup bowls and serve with desired garnishes.

Nutritional info (per serving, without garnish)
208 calories
6g fat
4g saturated fat
0g transfat
17g total carbs
1g dietary fiber
8g total sugars
21g protein
39mg cholesterol
207mg sodium