Lasagna Soup

 

INGREDIENTS:

• 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
• 1 yellow onion, diced
• 1 TBS minced garlic cloves, ­
• 1/2 teaspoon red pepper flakes…more if you like some “kick”
• 1 (24 oz.) jar Prego Traditional Italian Sauce
• 8­-10 cups low­ sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
• 1 (14 oz.) can crushed tomatoes
• 1 4-oz can tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar (optional)
• 2-3 tablespoons Italian Seasoning
• 1 teaspoon salt 1/2 teaspoon pepper
• 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
• 1 cup shredded mozzarella cheese
• 1 cup cottage cheese…both mixed together
• freshly finely grated Parmesan cheese 
• fresh Basil for garnish

Saute Ground Beef, Sausage and onion in large soup pot until browned.  then add garlic and red pepper flakes for 30 seconds.  Then drain excess fat.

Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.

Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!

• 
• Now, go and enjoy…it is the BEST and even better, the next day!!

Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!

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Moist Meatballs!!

The final product ready to go into your Spaghetti Sauce

 

How To Make Meatballs

Makes about 28 meatballs

What You Need

All your ingredients to make the BEST meatballs

Ingredients

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced

Tools
Small mixing bowl
Large mixing bowl
Knife
Cutting board
Grater
Baking sheet
Oven

Instructions

1. Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
2. 
4. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
5. 
6. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
7. 
8. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
9. 
11. 
12. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.

13. 

    The final product ready to go into your Spaghetti Sauce

14. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
15. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

Recipe Notes

• Doubling this recipe: This recipe can be doubled for larger crowds.
• Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
• Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
• Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
• Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
• ***** Thank You, Thank you…author of The Kitchn!!!!****

Scarselletti Family Spaghetti Sauce

Scarselletti Spaghetti Sauce

Feeds 6-8 hungry people

 

INGREDIENTS:

• 1 -28 oz can diced peeled tomatoes & ½ can water
• 1 -28 oz can tomato puree & ½ can water
• 1 6 oz can tomato paste & ½ can of water
• 1 onion to float to absorb grease
• bacon grease if you have it on hand, otherwise Olive Oil

• 3-4 lb bone in loin of pork cut up into large pieces or better yet, pork country ribs with NO bones
• 1 lb of both hot sausage & mild sausage cut into pieces
• 1 lb pepperoni cut into pieces
• ½ lb ground beef (not lean because you want the fat for taste)
• ½ lb ground pork (to mix with beef for the meatballs)

• parsley, chopped and put aside
• 2 garlic cloves, minced & put aside
• garlic powder
• kosher salt
• 1 cup fresh Parmesan cheese ( grated and put aside)
• 1 cup basil (fresh would be great) chopped and put aside
• 1 cup of Italian bread crumbs
• 1 cup of milk
• 1 egg, scrambled

 

DIRECTIONS:

1.     Open all the cans of tomato products and put in a large pot or dutch oven.  For each can, add ½ of the can with water and swish around then add to pot.

2.     Add seasonings…garlic, garlic powder, ¼ c of basil, parsley…do this to taste and remember, you can ALWAYS add. Salt & pepper

3.     Take all the meats and brown them on all sides and then add to the sauce.  I use bacon grease but olive oil is just fine.

4.     Take a whole peeled onion and put it in the pot just to float around

5.     When everything is in the pot, turn it down to a low heat, cover and let the meat do its magic!!!! I let it cook for at least 4-5 hours.

MEATBALLS:

Take the 1 cup of bread crumbs & 1 cup of milk, mix together and put aside

1.     Take the ground beef & ground pork and put into bowl

2.     Season with some garlic powder, minced garlic, parsley, S & P, ¼ c Parmesan cheese & egg and mix thoroughly. ( I taste and season accordingly…and NO you will not die eating the raw meat mixture.

3.     Now, take some olive oil and rub on your hands and then take about a tablespoon of the meat mixture and roll it into a ball, and put aside.  Repeat this until you have finished with the meat mixture.

4.     Now, put 1-2 TBS of EVOO (extra virgin olive oil) into a pan and put the meatballs in and just brown them then put aside.  When you are about an hour out for dinner, put the meatballs in the slow simmering sauce and cook.  Do not put them in too soon as they will over cook.

5.     When you are ready to cook the pasta that goes with the sauce, take all the meat out, put on a platter, and cover with aluminum foil to keep warm…

6.     Then, put the meat on the table, mix the pasta with the sauce and voila.  And make sure you have gravy boats to put extra sauce on the table.  They will be lapping it up, I promise!!!