ART in the VINEYARD
I've been given the honor of planning the First Annual Somerset Ridge Vineyard's Art in the Vineyard. I am looking for a weekend in July and outstanding paintings from local artists. I'm thinking Becky Pashia, Ada Koch, and Kristin Goering, all of ARTichokes, are my answer. I have spoken to each of them and they think it is a great idea. Each of these amazing artists has wonderful work and can guide me to other artists. I think as soon as they see where I feel the Art in the Vineyard should be held, they will be as excited as I am. I'm thinking Field Trip to the vineyard as soon as the temperature gets above freezing!
Since it is freezing here in Kansas City, here is a soup recipe for these cold winter evenings.
Italian Meatball Soup
2 1/4 pounds ground beef
3/4 pound ground pork
6 eggs, lightly beaten
1 cup finely grated Parmesan, plus more for garnishing soup if desired
3/4 cup Italian bread crumbs
3 tablespoons finely chopped garlic
3 teaspoons Italian seasoning
3 teaspoons salt
6 pinches crushed red pepper
6 tablespoons olive oil
1 1/2 cups chopped onion
3/4 cup chopped celery
6 tablespoons tomato paste
3 cans whole tomatoes (14.5-ounce) crushed with your hands, with their juice
10 1/2 cups beef stock or
1 1/2 cups ditalini or other small pasta shape for soups
6 tablespoons chopped fresh basil leaves
1. In a medium mixing bowl combine the ground beef, ground pork, eggs, Parmesan cheese, bread crumbs, 2 tablespoons of the garlic, 1 1/2 teaspoon of the Italian seasoning, 1 1/2 teaspoons of the salt, 3 pinch of crushed red pepper and mix until thoroughly combined.
2. Divide the meat mixture into tablespoons and roll into smooth balls in your hands. Set rolled meatballs aside on a plate or other flat surface.
3. In a large soup pot, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.
4. Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining teaspoon of minced garlic and cook for 1 minute. Add the tomato paste, tomatoes and their juices, beef broth, 8 cups water, remaining Italian seasoning, remaining salt, 3 pinches of crushed red pepper and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.
5. Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.