Let’s get back to Deceptively Delicious and yesterday’s repast of meatball soup (hidden ingredients: carrot and sweet potato). As you can see from the photo above, author Seinfeld’s version has pasta and meatballs in a pureed tomato soup. Fair enough for picky eaters, but a little boring for the rest of us.
For my version (photo to be posted soon), I decided to forgo pureeing the tomatoes, instead breaking them into chunks with the back of a wooden spoon (why? laziness). I did use the pureed carrot but skipped the pasta and instead added a can of white beans and — un-kid friendly ingredient alert! — curly kale, which I bought at the farmer’s market on Sunday. The mini-meatballs — a mix of turkey, egg white, sweet potato puree, bread, milk, pamesan cheese and garlic (the last an Outlaw Chef addition) –were a bit messy to make. But cooked directly in the broth (according to Rachel Ray, this makes them “dumplings”), they were tender, savory and unbelievably delicious. It’s not hard to make a good soup, but I loved this recipe — it’s healthy, hearty with beans and kale, and yet different enough to be interesting (especially after four days of split pea).
Tasters: 1 (me)
Deceived: 1 (Can you deceive yourself if you’re the cook? I will say that the carrot and sweet potato were completely undetectable.)