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Saffron Meatball Soup

April 25, 2021 • 0 comments

Saffron Meatball Soup
This is an exotic tasting soup thanks to the saffron included in the recipe. Look for my notes on making it Gluten-free, paleo and keto friendly at the bottom of the recipe.

Ingredients

  • (1) slices hearty sandwich bread
  • (1/4 cup) milk
  • (8 oz) Ground Pork
  • (1 oz grated) Manchego Cheese
  • (3 TBSP) minced Parsley
  • (3 TBSP) minced Parsley
  • (2 TBSP) olive oil
  • (1/2 tsp) salt
  • (1/2 tsp) black pepper
  • (8 oz) Ground Beef
  • (1 TBSP) olive oil
  • (1) onion, finely chopped
  • (1) red bell pepper, cut into 1/4 inch pieces
  • (2) garlic cloves minced
  • (1 tsp) paprika
  • (1/4 tsp) saffron threads
  • (1/4 tsp or to taste) red pepper flakes (optional)
  • (1 cup) dry white wine
  • (8 cups or two containers) Chicken Bone Broth
  • (3 TBSP) freshly minced parsley
  • (1/4 cup) slivered almonds
  • (2) hearty white bread slices
  • (2 TBSP) olive oil
  • (1/8 tsp) salt
  • (a generous pinch) black pepper

Directions

  1. Mash the bread and milk together into a paste. Stir in ground pork, Manchego cheese, parsley, shallot, 2 TBSP olive oil, salt and pepper and the ground beef. Use a spoon or fork, your hands or even a stand mixer to combine all the ingredients.
  2. I use a cookie dough scoop to form meatballs - you can use your hands if you don't have one or like your meatballs super round! Put them on a cookie sheet and cover with plastic wrap for about 30 minutes or until firm (and while you make the soup). Honestly, I just used my cookie scoop and dropped the meatballs right into the soup...
  3. Heat the remaining 1 TBSP oil a large Dutch Oven over medium heat until it shimmers. Add the onion and bell pepper and cook until soft and starting to brown - 8-10 minutes. Stir in the garlic, paprika, saffron, and pepper flakes and cook until fragrant - only a minute or two.
  4. Add the wine and scrape up any veggie bits that are stuck to the bottom of the pot. Allow the wine to almost completely evaporate and add the chicken broth. Bring to a simmer.
  5. Gently add the meatballs to the simmering soup base. Simmer about 10-12 minutes.
  6. While the meatballs simmer make the Picada: heat the oven to 375 degrees.
  7. Pulse the almonds in a food processor until they are fine crumbs. Add the bread, oil, salt and pepper and pulse to coarse crumbs. Spread the mixture evenly on a rimmed baking sheet and bake - stirring often while the meatballs simmer until golden brown - about 10 minutes.
  8. Stir the Picada and the remaining 3 TBSP of parsley into the soup, season with salt and pepper to taste and serve!


To make this paleo and gluten-free, I substituted 1/2 cup of almond flour and added an egg in place of the milk and bread in the meatballs. Use leftover bacon grease, lard, beef tallow or your favorite fat in place of the olive oil throughout the recipe. I also left the Picada off entirely. It was still delicious.

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