This meatball soup invented by my 9-year-old son is to die for. So much so that I fully believe it is completely blog-worthy, and I don’t let any old random stuff make it to the blog. If I didn’t absolutely love it I wouldn’t post it.
My son James has been doing lots of cooking to keep himself occupied during lockdown, He is not artistic and hates crafting unlike me and my daughter Ella who are avid crafters.
The reason for the soup, – In the morning I asked Ella to get some meat out of the freezer for dinner and let her pick what she wanted to have, Meatballsare her favourite, But James had also made fresh bread that day so wanted to have soup to go with his bread, ( I have never mastered the art of fluffy bread without that yeasty flavour, My 9-year old however nailed it 1st time ) So one of them suggested Meatball soup and I thought Wtf… that sounds grim! I agreed and silently decided to fake it until they went to bed then make an edible snack. I seriously underestimated the child!
I was trying to get an online delivery slot but they released them at dinner time, just as the kids got hungry. So James said ” don’t worry mum, I’ve got this ” and off he popped into the kitchen to crack on with the dinner. I was sceptical at first but really didn’t want to lose the delivery slot so I slid to the end of the sofa where he could see me from the kitchen So he could call on me whenever necessary.
He was so excited and kept calling to his sister that he couldn’t come and play because he was cooking dinner ” ALL BY MYSELF!”
he asked a few questions here and there but I didn’t need to get off of the sofa at all. He was so proud of himself and bragged somewhat ungraciously for the rest of the day.
So I thought it would be criminal to keep his fabulous recipe all to ourselves, I quickly got him to talk me through everything he used, it wasn’t too hard since most of it was still left out on the side. Well, we can’t have it all!
For the Meatballs, we did use ready-made but this is a really good recipe we have used a few times but in this instance only use the top recipe for the meatballs only because I’m going give you the recipe for the sauce next .
Meatballs x12 Passata 500ml Fresh Thyme around 4sprigs ( keep some for garnish ) Chicken stock Chives around 3 tablespoons when chopped ( keep some for Garnish) Oregano 1tsp Sage 1tsp Chilli paste 1/2 tsp ( this was very mild add more if you like its spicey) Garlic paste 1tsp Garlic Powder 1/2tsp Onion Powder 1tsp Carrots 2 Celery 3 Sugar 1tsp Salt to taste Water 300ml
Dice the Carrott and Celery and add to a Pan heated with a drizzle of olive oil and cook for around 5 minutes.
Add the meatballs and cook until all of the outsides are brown turning occasionally – Leaving them whole as we did looks good but they are easier to eat in the soup if halved due to using a spoon rather than knife and fork, so this is up to you.
When they have softened, add the Garlic paste, Thyme, Oregano, Chives, Sage, Onion and Garlic Powder and Chilli Paste. let hem cook thought for around a minute to release the flavours.
Then add the Liquids – Passata, Water, Chicken stock, Sugar and salt bring to the boil then leave to simmer for around 15 minutes to make sure the veggies are cooked through.
then ladle into bowls and serve with a sprinkle of parmesan cheese and the rest of the