YORK, Pa. — Rain is the name of the game in central Pennsylvania right now, and Olivia's has a dish perfect to stave off the damp chill.
Minestrone Soup and Meatballs are a great warming comfort meal as we battle the last of winter's chill.
Minestrone Soup
Ingredients for mirepoix mix (all chopped)
1/2 cup, fennel
1 cup, onion
1 cup, carrots
1 cup, celery
Remaining ingredients
1 tablespoon, garlic, diced
12 ounces, Italian tomatoes, diced
1 pint, heirloom tomatoes, halved
1 pint, kale, chopped
12 ounces, cannelloni beans, drained
1 gallon, chicken stock
1/2 cup, Italian parsley, chopped
6 ounces, Romano cheese, grated
6 ounces, Asiago cheese, shaved
1 tablespoon, red pepper flakes
2 ounces, sun dried tomatoes
2 ounces, fire roasted red peppers, diced
1 cup, zucchini, chopped
3 tablespoons, extra virgin olive oil
2 tablespoons, garlic butter
1 teaspoon, black pepper
1/2 cup, white wine
Directions
On medium-high heat, sauté the mirepoix along with the garlic butter and extra virgin olive oil. Deglaze the pan with the wine. Add the chicken stock, veggies, herbs and beans. Boil the ingredients for approximately 15 - 20 minutes or until the veggies are tender. Add the Romano and Asiago cheeses. Cook everything for another 5 minutes. Serve poured the soup over Meatballs and with garlic bread.
Meatballs
Ingredients
2 pounds, ground beef
2 cups, Italian croutons
1/2 cup, carrots, diced
1/2 cup, onion, diced
1/2 cup, celery, diced
2 tablespoons, garlic, minced
1/2 teaspoon, cinnamon
1/2 teaspoon, allspice
1 cup, heavy cream
1/2 teaspoon, salt
1/2 teaspoon, black pepper
Directions
Moisten the croutons with heavy cream. Add the remaining ingredients (except the beef). Mix well, then fold in the beef. Loosely form 12-ounce Meatballs. Bake the Meatballs at 350 degrees Fahrenheit until the internal temperature reaches 140 degrees Fahrenheit.
