Category Archives: Family Recipe

Slumgullion

Slumgullion

Years ago when my sister and I were growing up, our father would occasionally prepare dinner.  He had two “signature” dishes.  We either got creamed chipped beef on toast (aka S.O.S.) or Slumgullion.  We did not have a choice but when we knew when he was cooking dinner we hoped and we prayed that we would get the Slumgullion.

Slumgullion is a warm, beefy, tomato based macaroni noodle stew with humble roots.  Many versions of this dish have been around for seventy five plus years.  You may also know this dish as American Goulash or Slumgull.  This version comes from my father who grew up during the great depression in Omaha, Nebraska.  His family did not have much money and this is what they often served at their dinner table during those rough times.  Slumgullion is amazingly simple, tastes really good, and can be easily made with ingredients you may already have.  I sometimes substitute ground bison for the beef for a leaner dish.  Enjoy!  Tessa

Ingredients:

  • 1 pound ground beef
  • 1 onion chopped
  • 1 15 ounce can stewed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 8 ounce can tomato paste
  • 2/3 c. tomato ketchup
  • 3 tsp minced garlic
  • 1 tsp. dried oregano
  • 1/2 tsp. chili powder
  • 1 c. water
  • 8 oz. dried large elbow macaroni pasta
  • salt and pepper to taste
  • 1 Tbs. canola oil

In large sauté pan add canola oil and onion.  Cook the onion until opaque.  Add the ground beef and cook until lightly browned.  Add the stewed tomatoes, tomato sauce, tomato paste, ketchup, garlic, oregano, chili powder, water, salt and pepper to taste.  Cover and simmer for about 45 minutes.   Stirring occasionally.  Cook pasta to the manufacturers direction (about 6 minutes).  Drain.  Add macaroni pasta and simmer for about 10 more minutes.  Ladle into bowls.  Serves 4 – 5 people.

Print Friendly

Easy Bami Goreng

Easy Bami Goreng

Bami Goreng is an Indonesian fried noodle dish.  Quite frankly, I think that there are as many versions of this dish as there are islands in all of Indonesia.  This recipe for Bami Goreng is what I used to make for myself and friends while I was away studying at college.  My Easy Bami Goreng is ridiculously inexpensive, simple to make, and tastes wonderful.  Not to mention, when you prepare this dish, people really think that you are an exotic cook.

My Easy Bami Goreng is prepared using cheap Oriental flavored ramen noodles, fresh vegetables, garlic, Indonesian soy sauce, cilantro and  fiery sambal oelek.  That’s about it!  You can add cooked chicken, shrimp or tofu if you would like or you can even use whatever vegetables you have on hand.  The flavor combinations you can make with this dish are endless.  Makes 1 big serving. Enjoy! Tessa

Ingredients:

  • 1 package ramen noodles (Oriental flavor)
  • 2 cups water
  • 1/2 cup white onion (thinly sliced)
  • 1/2 cup leeks (cleaned well, white part only, thinly sliced)
  • 1/2 cup carrots (shredded or sliced into match sticks)
  • 1/2 cup red bell pepper (thinly sliced)
  • 1/2 tsp minced garlic
  • 2 tsp Indonesian soy sauce
  • 1 tsp canola oil
  • 1 Tbs cilantro chopped plus more for garnish.
  • 1/2 tsp sambal oelek (optional and to taste)

Begin by boiling the water in a saucepan.  Cook ramen noodles for  about  2 1/2 minutes.  Drain and set aside.  Do not overcook.  Set aside the spice packet.  In a medium hot wok, add canola oil, onions and leeks.  Stir fry for about 2 minutes or until onions are tender, adding a bit of water if necessary.  Add the carrots, bell pepper, garlic, spice packet and sambal oelek.  Stir fry another 2 minutes.  Add the cooked ramen noodles and Indonesian soy sauce.  Cook until noodles are warmed through.  Add the cilantro.  Toss and serve.  Garnish with fresh sprigs of cilantro.  Makes one big flavorful bowl of cheap tasty noodles!

Print Friendly

Salmon Cakes

Salmon Cakes

I love living in Southern Oregon.  We may not have the fanciest of restaurants like faraway places such as New York, Los Angeles or even Paris but we do have some amazing local ingredients at our fingertips.  And fresh salmon is definitely one of them.

I remember the very first time I caught a wild salmon on the Rogue River not far from my home.  The salmon that I caught was as long as my leg and it pulled so hard that it felt like I was holding onto a Volkswagen bus.  No lie.  It took me about twenty minutes (it seemed like an eternity) and all of my might to land that fish.  I will never forget that day.  I had such a great time!

Well, it has been a few years since I caught a fish that big but I know that if I want to prepare fresh salmon, all I have to do is stop by my local grocery store or butcher.  Even if salmon is not in season, I can always find a good quality frozen filet in the freezer section of my local store.

My Salmon Cakes are a wonderful representation of Southern Oregon cuisine.  They are light, flavorful and have a wonderful salmon flavor.  They are made with delicate panko bread crumbs, onion, celery, shredded carrots, herbs and spices.  You can make about 10 large (3 ounce) cakes or two dozen smaller cakes for tasty little appetizers.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound cooked flaked salmon (no bones)
  • 1 cup celery and leaves (diced fine)
  • 3/4 cup white onion (minced)
  • 1/3 cup chopped parsley
  • 1/3 cup shredded carrot
  • 3 Tbs butter
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1 cup panko bread crumbs
  • 1/2 cup light mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 eggs
  • canola oil for frying

In a nonstick fry pan, on a medium flame, cook the celery, onion, parsley, carrots, butter and Old Bay seasoning until the onions are cooked.  Let cool. In a medium sized mixing bowl whisk together the mayonnaise, Dijon mustard, lemon juice and eggs.  Gently fold in the salmon, vegetable mixture and the panko bread crumbs.   Cover and refrigerate for about an hour.

Using a 3 ounce scoop, form mixture into 10 patties.  Fry patties in a small bit of canola oil in a non stick pan.  Use only a tablespoon or more of oil because you want the nonstick pan to do all the work.  Cook about 6 minutes on each side or until cooked through.  Remove from heat.  Serve with lemon wedges or your favorite dipping sauce such as tartar or cocktail sauce.

Print Friendly

Mixed Bean Soup

Mixed Bean Soup

It’s been two weeks into 2012 and I am happy to say that I am doing a fairly good job of living up to my New Year’s expectation of being less wasteful in the kitchen.  Often times when I make soup from dried beans that I purchase in those little plastic bags, I have some leftover beans.  So, I keep a jar in my cupboard just for that purpose.  I toss the leftover dried beans into the jar and I give it a gentle shake to mix them up, taking care not to break the beans.

My little jar of mixed beans is proof that cooking a great bowl of soup is not rocket science.  Every time I make my mixed bean soup, it is not exactly the same as the last time and in fact may taste a bit different than the last time I made it depending on the mixture of the beans.  I say so what and who cares?  The point is to use what you have, make it taste great and be less wasteful.

I bet you may be wondering what’s currently in my mixed bean jar?   There are some black beans, pinto beans, brown lentils, great northern beans, split peas both green and yellow, lima beans, black eyed peas, garbanzos, and red beans.  After I shot this photo, I removed 2 cups of beans from this jar for my soup and  I then tossed in some Anasazi beans and lima beans for later use.

My recipe for Mixed Bean Soup is hearty, good for you and very easy to make.  You can use whatever mixture of dried beans you have on hand or if you want, you could buy a more expensive premixed blend of beans.  My Mixed Bean Soup has Italian style tomatoes, beef stock, onions, celery, carrots, oregano, basil, cumin, and I even tossed in a bit of leftover ham that was tucked away in my fridge.  You could even make this in a slow cooker if you would like.  Just toss in all the ingredients, place on low, cover, and walk away for about 8 hours.  Cooking time may vary depending on the type of beans that you use.  Enjoy!  Tessa

Ingredients:

  • 2 cups dried mixed beans (picked over and soaked in water overnight)
  • 2 quarts of beef stock (use more if desired)
  • 1 – 28 ounce can of Italian style crushed tomatoes
  • 1 cup celery (chopped)
  • 1 cup onion (chopped)
  • 1 cup carrot (chopped)
  • 1 tsp garlic paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp ground cumin
  • 1 1/2 cup chopped ham (optional)
  • salt and black pepper to taste
  • garnish with fresh chopped parsley

Place all ingredients in a large pot.  Cover, cook low and slow for about 2 hours or until beans are tender.  Stir occasionally. Be sure to taste the soup and correct your seasonings.  Dish up, garnish with parsley and serve.  Makes about 8 servings.  Can be frozen for later use.

Note: This is a really good recipe for busy college students.  It’s easy on the wallet and you can get a few good meals out of this…

Print Friendly

Deviled Eggs

Deviled Eggs

Deviled Eggs…  No holiday party at my home would be complete without them.  I guess it’s because both my sister and I just love them.  Whenever my sister sees them out on the counter in the midst of all the appetizers, she says “Oooh! deviled eggs!”.  On the other hand, my husband Bruce says “Eeyooo!, deviled eggs!…”  I gotta laugh at Bruce for the poor man does not know what he is missing.  I look at it this way.  Fine with me!  More deviled eggs for my sister and I.

I purchase my eggs from a family who has a farm a few miles from my home.  Their chickens are what many purists would consider “free range organic”.  In other words, the chickens run around their back yard, eat what they want, and are not given a bunch of antibiotics or other medications to help make them stay healthy.  The only worries these chickens have are what kitchen scraps they are going to get that evening or watching out for the little grey foxes that live in the nearby apricot orchard.

My deviled eggs are easy to make, taste great and fit nicely at any occasion.  They are creamy with a green onion, mustard, relish and a hint of Madras curry powder.  Makes 2 dozen deviled egg appetizers.  Enjoy! Tessa

Ingredients:

  • 1 dozen hard cooked eggs
  • 3/4 c. mayonnaise
  • 2 Tbls. minced green onion
  • 1 Tbls. yellow mustard
  • 1 Tbls. sweet relish
  • 1/2 tsp. garlic salt or to taste
  • 1/8 tsp. hot madras curry powder
  • a big pinch of white pepper
  • a pinch of sugar
  • paprika for garnish

Begin by making your hard cooked eggs.  Let cool.  Peel eggs slowly under cold running water.  Slice each egg in half lengthwise.  Remove the yolks and place in a medium sized bowl.  Place egg whites on a plate.  Use a fork to smash the egg yolks into very fine pieces.  Add remainder of ingredients with the exception of the paprika.  Use a hand mixer and whip together the yolk mixture until light and fluffy.

Take egg yolk mixture and either spoon it into the the egg whites or do as I do and pipe it into the eggs.  If you like the piping effect and you don’t have a pastry bag and tip, simply put the egg yolk mixture in a plastic bag and snip a corner off the bag.  Then pipe…  It’s easy.  When you are done, garnish with a light sprinkling of paprika and store in the refrigerator until ready to serve.  Makes 24 deviled egg appetizers.

Print Friendly

Herb Rolls

 

 

 

 

 

 

 

 

 

 

 

 

Herb Rolls

Thanksgiving is one of my favorite holidays of the year.  It is without a doubt the perfect excuse to spend quality time with family and friends.  This year were invited to spend the Thanksgiving holiday at my brother in law’s parents home.  We always love going to Jim and Kathy’s house.  It seems like nearly everyone in the house is an amazing cook and it’s always fun to see what dishes others have to contribute.  This year we had both turkey and ham, stuffing, potatoes, yams, ginger carrots, green beans, gravy, cranberry sauce, chicken livers, bruschetta, pumpkin pies, apple pie, cookies, whipped cream, cheeses, and so much more.  Their house is noisy with dishes clanking, champagne bottles popping, people laughing and the sound of football on the TV.  There was so much food that I think I gained 5 pounds yesterday…

One of my contributions to this year’s  great feast was my fresh baked herb rolls.  I’ve been making these savory little herb rolls for nearly 25 years.  I’ve baked them for countless holiday dinners and it’s to the point that no dinner is quite complete without them.  What makes these rolls so special is that I like to use fresh herbs snipped directly from my garden.  I have planted rosemary, parsley and chives next to the back door specifically for this purpose.  I would love to take complete credit for this fabulous recipe but I can’t.   This recipe was originally adapted from my Good Housekeeping Illustrated cookbook.

Ingredients

4 1/2 cups flour
1/3 c. baking sugar
2 packages quick rise yeast
1 1/2 tsp. salt
1 c. nonfat milk
1/2 stick butter (1/4 cup)
2 eggs
1/4 c. finely chopped mixed herbs  (parsley, rosemary and chives)

1 egg beaten with 1 Tbls. nonfat milk for the glaze

In a Kitchen Aid mixing bowl, add your sugar, yeast, salt and 1 1/2 c. flour.  Put the milk and butter in a microwave safe bowl.  Microwave about 1 minute until milk is very warm and butter is melted.   Add the milk and butter to mixing bowl.  Using a dough hook on your mixer, slowly mix for about 3 minutes, meanwhile scraping the side of the bowl.  Add another 1/2 c. of flour and the eggs.  Keep mixing for about 2 more minutes.  Add the remaining flour.  Mix for another 8 minutes or until the dough is mixed well and elastic.

On a lightly floured surface add the dough from the bowl.   Flatten dough with your hands and knead the fresh herbs into the dough for about 2 more minutes.  Turn the dough into a greased bowl, cover with a cloth and let rise in a warm place for about an hour.  Punch down the dough and let rest for about 10 – 15 minutes.  Separate dough into 24 even sized pieces (1 1/2 ounces each).  Roll into balls.  Place on silpat lined or greased cookie sheet and cover with a cloth.  Let rise in a warm place for about 30 minutes.

Meanwhile preheat your oven to 400 degrees.  Uncover the rolls and brush with the egg glaze.  Bake for 10 – 12 minutes or until golden.  When the herb rolls are done, pull from oven and let cool for a bit on wire racks.  Serve warm with fresh cream butter.  Makes about 24 herb gems.

Print Friendly

Persimmon Cookies

 Persimmon Cookies

Fall in Southern Oregon brings a bounty of locally grown fruits and vegetables.  Yesterday, when I stopped at one of my favorite produce stands, I found some gorgeous hachiya persimmons.  Hachiya persimmons are fist sized heart shaped fruits that have a beautiful deep orange color.  You have to know that in my opinion, persimmons don’t get a lot of credit and are often overlooked by those who don’t know what they are or how to use them.

Hachiya persimmons must be fully ripened before you consume them.  With this fruit, fully ripe means seriously mushy.  Whenever I get a bunch of unripe persimmons, I prefer to set them on the kitchen counter and use them as they ripen naturally or as I just learned today, toss the unripe persimmons in the freezer and use them the very next day.  I obtained that helpful hint from an elderly produce man who obviously spent his entire career working with fruits and vegetables.  Pretty smart eh?

 

 

 

 

 

 

 

 

 

 

 

 

Hachiya Persimmons

My recipe for Persimmon Cookies was handed down to me from my Aunt Eunice.  I gotta tell you, Eunice was such a character.  She never learned to drive a car, loved to wear bright pumpkin colored lipstick,  and walked everywhere she needed to go.  As long as I knew her she always had an orange cat and no matter how many cats she had, the cat was always named Lucky.  She had at least 3 cats named Lucky that I knew of in my lifetime…

Aunt Eunice’s original persimmon cookie recipe included 1 cup of raisins and 1 up of walnuts. However, I changed up the recipe a bit, eliminated the raisins and walnuts, and added sweet dried Oregon cranberries.  I never did care for raisins and I am unfortunately allergic to the walnuts.   Add them if you like, especially if you want to get the flavor of the original recipe.

If you have access to hachiya persimmons, without a doubt you gotta make these cookies.  They are moist, cakey and have a wonderful spiciness to them.  Thank you Aunt Eunice!  Enjoy!  Tessa

Ingredients:

  • 1 cup persimmon pulp or puree
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup shortening
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp fresh grated nutmeg
  • 1 tsp vanilla extract
  • 1 cup dried cranberries
  • or omit the cranberries and add 1 cup each of raisins and walnuts for the taste of the original recipe.

Begin by preheating your oven to 350 degrees.  In a mixing bowl cream together the persimmon pulp, sugar, egg and shortening.  In a separate bowl mix together the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg.  Add the dry ingredients to the wet ingredients and mix well.  Add the vanilla extract and cranberries until well blended.  Drop by teaspoon or using a small cookie scoop on a silicone lined or greased cookie sheet.  Bake for 12-15 minutes or until golden.  Remove from cookie sheet and let cool on a wire rack.  Store tightly covered.  Makes 3 dozen cookies.

Print Friendly

Ham and Lima Bean Soup

 

 

 

 

 

 

 

 

 

 

 

 

Ham and Lima Bean Soup

Last week after I bought my son a slow cooker I promised him that I would post simple recipes that he could make while studying at the university.  He has a rigorous class schedule and other activities that keep him busy throughout the day.  So, cooking dinner for himself may not be as convenient as he would like it to be.  My goal is to help him create dishes that are quick to pull together, fairly healthy and since he’s a college student, dishes that are easy on the wallet.  My recipe for Ham and Lima Bean Soup is satisfyingly simple and tastes fabulous with a slice of fresh baked cornbread or a crusty French roll.

My savory Ham and Lima Bean Soup is made with a smoked ham shank, lima beans, onions, celery, carrots, and spices.  If you can’t find smoked ham shanks at the store, it’s no big deal.  Feel free to substitute a cup of coarsely chopped ham or a small smoked ham hock.  If you are in a vegan mood, go ahead and omit the ham and use a good quality vegetable stock instead.  Makes about 4 servings.  Enjoy!  Tessa

Oh, if you don’t own a slow cooker, don’t despair!  You can easily cook this on your stove top.  Just go low and slow.  Cook it tightly covered and keep an eye on it.  It will cook faster on the stove top than in the slow cooker.

Ingredients:

  • 1 small ham shank
  • 8 ounces dried large lima beans (soaked in water overnight)
  • 1 onion chopped
  • 2 carrots chopped
  • 1 celery stalk chopped
  • 1 quart chicken stock
  • 1 bay leaf
  • 1 Tbls. ground coriander
  • 1 Tbls. brown sugar
  • 2 tsp. garlic paste
  • 1/4 tsp. black pepper
  • seasoning salt to taste
  • garnish with fresh chopped parsley

Begin by chopping your vegetables and place them into the slow cooker.  Add the ham shank.  Drain and rinse your lima beans well and add to the slow cooker.  Add all the ingredients into the pot with the exception of the chopped parsley and seasoning salt.  Cook on low for about 7 hours or until the beans are tender (or on high for about 4 hours). Remove the ham shank from the pot and set aside to cool.  When cool enough to handle, use your clean fingers and pick all the ham from the bone.  Add the ham back to the soup and continue to cook a bit more or until the ham is heated through.  Toss out the ham bone or any inedible pieces.  Fish out your bay leaf, taste your soup and correct your salt level with the seasoning salt if necessary. Garnish with the chopped parsley and serve.

Note:  The soup can be frozen and the recipe can be doubled.  Also, I have learned that not all slow cookers are created equal.  You may find that yours cooks faster or maybe even slower than my recipe describes.

Print Friendly

Chicken and Rice Soup

 

 

 

 

 

 

 

 

 

 

 

 

Chicken and Rice Soup

I just gotta tell you…  I own a 47 year old rice cooker.  Yep, it is 47 years old and what’s crazy about it is that it still makes perfect rice every time!  My rice cooker was purchased in 1964, about the time my family immigrated to the United States. My Oma was the first owner and she used it for years.  Then for some reason, she passed it along to my Mother who in turn passed it to me when I was about 18 years old and ready to move out of the house.  What an unbelievable treasure!  And when you hear people say they don’t make things  like they used to, they aren’t kidding…

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a picture of my rice cooker.  It is a bit scuffed from the years of use but is still my favorite appliance in the kitchen.  I did the math and I am thinking that we have made hundreds of pots of rice using this cooker!

Today I made my homemade Chicken and Rice Soup for Bruce and I for dinner.  I was feeling a tad bit under the weather and this was the only dish that appealed to me.  My Chicken and Rice Soup is home cooked comfort food at its finest.  It is made with tender chicken simmered in a simple savory broth with leeks, carrots, celery, coriander and warm soul soothing white rice.  And of course, the rice was made using my vintage rice cooker.  Makes about 8 servings.  Enjoy!  Tessa

Ingredients:

  • 2 boneless skinless chicken thighs
  • 3 chicken bouillon cubes
  • 2 cups water
  • 1 leek
  • 2-3 carrots
  • 1 stalk celery
  • 1 tsp butter
  • pinch of salt
  • 1 quart chicken stock
  • 1/8 tsp white pepper
  • 1 tsp. coriander
  • 2 Tbls cornstarch
  • 1 cup of water
  • 2 cups cooked rice (add more if you want)

Begin by cooking the chicken thighs in 2 cups of water and 2 bouillon cubes in a medium sized dutch oven or pot on the stove.  Cook covered for about 12 minutes on medium high heat or until done.  Remove chicken from pot, set aside and let cool.  Meanwhile chop your leek (don’t use the dark green part, it’s way too tough), carrots and celery into about a 1/4 inch dice.  Make sure that you have about 2 cups worth of vegetables.

Grab a saute pan, heat to medium high heat and add butter.  Toss in your vegetables, add big pinch of salt and saute until onion is opaque.  Add vegetables to the soup pot.  Add chicken stock, white pepper, and coriander.

Once the chicken has cooled enough to handle, chop into 1/4 – 1/2 inch dice.  Add chicken to the pot.  Whisk together one cup cold water and 2 tablespoons cornstarch and add to soup.  Cover and cook for about 45 minutes on medium low.  Add the cooked rice, heat through for a few more minutes.  Taste your soup, correct your seasonings if necessary and then serve.

 

 

Print Friendly

Vermicelli Soup with Meatballs (Vermicellisoep Met Balletjes)

 

 

 

 

 

 

 

 

 

 

 

 

I have learned that if you really want to get to know someone, spend time with them in their kitchen.  You can quickly tell if someone is detail oriented by the way their pantry is carefully arranged or by the way they perfectly chop their vegetables.  You will be able to distinguish boring from an adventurous type of person by the types of ingredients they have on hand.  And if you want to see if someone is truly clean and neat, check out what’s going on the fridge…

The way a cook plates his or her food also may say a lot about them.  Carefully arranged dishes, lack of spill or drip marks and maybe even the simplest garnish on a plate will tell you that the person who prepared the food cares about how it will be received by the person accepting the dish.  In my opinion, sloppily prepared or poorly plated food says “I’m to busy to care about you or what you eat”.

My recipe for Vermicelli Soup with Meatballs (Vermicellisoep Met Balletjes) is very similar to the dish that my Oma used to make.  I knew that my Oma loved us by the care she exhibited when hand rolling the tiny uniformly shaped meatballs for her soup.  Her knife skills were flawless when she thinly sliced the crunchy celery and the sweet orange carrots, and her tiny workspace was neat as a pin.  When she ladled up a bowl soup for you, you would never imagine it looking and tasting anything less than perfect.

And for years, I have always wondered how in the heck did she do that?

Well, all I can do as her granddaughter is to do my best to try to follow in her footsteps, carry on our cooking traditions and document the recipes for future family members.  So when I am in my kitchen I think of my Oma and I cook as though I am I telling someone that I love them.  Enjoy!  Tessa

 

 

 

 

 

 

 

 

 

 

 

 

Little marble sized meatballs ready to drop into the soup…

Ingredients:

Meatball Ingredients

  •  1/2 pound good quality ground beef
  • 2-3 slices white bread (crusts removed)
  • 1 – 2 Tbls milk
  • 1 egg
  • 1/2 tsp. salt
  • 1/3 tsp. fresh grated nutmeg
  • 1/8 tsp. white pepper

Soup Ingredients

  • 2 – 3 stalks of celery with leaves
  • 1 white onion
  • 3 carrots
  • 1 tsp. butter
  • 1 1/2 quarts good quality chicken stock
  • 1 bouillon cube (chicken)
  • 1/8 tsp. white pepper
  • 1/8 tsp. fresh ground nutmeg
  • pinch of salt
  • a few dashes Maggi seasoning (or to taste)
  • 3 ounces dry fine vermicelli noodles
  • parsley and fresh ground nutmeg for garnish

Begin by making the meatballs.  Start by putting the bread in a medium sized mixing bowl.  Add the milk to the bread and let it soak a bit .  Add the ground beef, egg, salt, nutmeg and white pepper.  Mix well.  Grab a small bit of the beef and roll it into a ball about the size of a marble.  Repeat until done.  Set aside.  (I know that this is time consuming but you will be happy with the end product if you keep the meatballs all similar size).

Grab a large Dutch oven or pot and place on a medium hot stove.  Chop your celery, and onion finely.  Thinly slice your carrots.  Add butter to pot with the vegetables.  Add a healthy pinch of salt and cook (stirring) until the onion is opaque and before the carrots begin to caramelize.  Add the chicken stock, bouillon cube, white pepper and Maggi Seasoning.  Bring to a slow boil.  Drop meatballs into boiling soup.  Add the vermicelli and cook for about 5 minutes.   Turn down heat and cook for an additional 10 minutes.  Taste the soup, correct your seasonings and add more chicken stock if needed.  Ladle up.  Garnish with parsley and fresh grated nutmeg.  Makes about 8 servings.

 

Print Friendly