I discovered using the rind of parmesan cheese in soup stock many years ago when I wrote The Daily Soup, an amazing soup cookbook inspired by the restaurant of the same name. It seems we always have a rind of parm in our fridge, right? Don't toss it! Grab it and add it to soups and stews and your life will forever be changed. I choose to leave the rind in when I serve the soup, and my boys pull strands of the melted cheese from the rind as they enjoy the soup...
Meatball and Pasta Soup with Parmesan Rind
1/2 pound lean ground beef
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup diced onion
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried oregano
3 cups chicken broth (you can add more if you like a brothier soup)
2-inch piece parmesan rind
2 tablespoons sundried tomato paste
4-5 ounces elbow macaroni, cooked according to package directions
1/3 cup frozen green peas, keep frozen until ready to use
Grated parmesan cheese for serving
Preheat the oven to 400 degrees.
In a bowl, combine the beef, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Place the meatballs on a parchment-lined baking sheet and bake for 15 to 20 minutes, until browned and cooked through.
Meanwhile, heat the oil in a large stock pot over medium heat. Add the onion, carrots, and celery and saute for 3 to 5 minutes, until soft. Add the oregano and stir to coat. Add the broth, parmesan rind and tomato paste and bring to a simmer. Reduce the heat to low, partially cover and simmer for 15 minutes.
Add the meatballs, macaroni and peas and return to a simmer. Simmer for 5 minutes.
Ladle the soup into bowls (you can leave the parmesan rind in the pot) and top with grated parmesan cheese.
Serves 4
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