Menu Monday: Meatballs & Chicken Soup

We’ve got two fantastic recipes for you from Recipe Master – Gina Ferwerda on today’s Menu Monday!

Meatballs

Makes 18 meatballs Untitled
  • 1 cup breadcrumbs, or house-seasoned croutons
  • 1 cup heavy cream 
  • 1 pound ground beef
  • 1 pound pork sausage 
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • ⅔ cup grated Parmesan, plus extra for topping  
  • ¼ cup chopped flat-leaf parsley 
  • 1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion powder and smoked paprika)
 
Preheat oven to 400ºF. Line a baking sheet with aluminum foil. 
In a small bowl, soak breadcrumbs or croutons in milk. 
Crumble ground beef and sausage in a large mixing bowl. Add onion, garlic, eggs, Parmesan, parsley, House Seasoning and milk-soaked croutons. Gently mix together and form into round balls, roughly 2 ounces each. 
Place meatballs on foil-lined baking sheet and bake for 18 to 22 minutes, or until thoroughly cooked. Garnish with extra Parmesan. 
NOTE
Heavy cream will add a creamy richness to these meatballs, but feel free to use milk for fewer calories.
 

One-Pot Roast Chicken Noodle Soup 

  • ½ cup chopped onion
  • ½ cup diced carrots
  • ½ cup diced celery Img 9495
  • 12 cups chicken stock or broth (can substitute with water and chicken soup base or bouillon cubes)
  • 1 (5- to 6-pound) roaster chicken 
  • 2 tablespoons canola oil 
  • 1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion powder and smoked paprika)  
  • 16-ounce bag extra wide egg noodles
Preheat oven to 400ºF. 
 
PREPARE SOUP 
Place onion, carrots, celery and broth into a large roasting pan. 
 
PREPARE CHICKEN
Remove giblets from chicken cavity and discard. Dry the skin of the chicken with a paper towel. Rub oil over the skin and sprinkle with House Seasoning. Tie the legs together with twine. Tuck the wings under and place chicken on roasting rack.  
 
ROAST CHICKEN
Place roasting rack in the pan over the broth and vegetables and roast for approximately 1½ hours, or until thermometer reaches 165ºF. 
 
30-60-90
After 30 minutes, place a piece of aluminum foil over the chicken so it doesn’t brown too much. Don’t wrap foil around chicken; lightly tent it over the top. After 60 minutes, add the noodles to the hot broth. Stir all together to make sure noodles are completely submerged in broth. Remove after approximately 90 minutes, making sure the chicken has reached 165-degrees F and the noodles are cooked. 
 
ASSEMBLE 
Remove chicken and let sit for at least 10 minutes before carving. If noodles are done, remove soup from oven. Otherwise, leave soup in oven while the chicken is resting. Add 2 cups of shredded or cubed chicken to the soup and serve. 
 
GARNISH  
Celery leaves or fresh dill or parsley 
For more recipes from Gina Ferwerda – click here
 
Categories: Recipes, the four