Meatball Veggie Soup and Bandiola Spices

So, I received a lovely package of assorted spice blends in the mail yesterday from Bandiola Spice. I was the lucky winner of a Facebook drawing a couple of weeks back and, as I was expecting a nice selection of sample baggies, I was surprised and delighted to open a box full of spice bottles (9 total)…it was like Christmas!

Let’s see…got some Chicken Rub, Popcorn Seasoning, Pork Rub, Barbecue Rub, Rib Rub, Mediterranean Blend, Uncle Mike’s 333, Steak Rub, and Spicy #13.

As I was just prepping to make a big pot of meatball veggie soup, I took it as a sign from above that these spices arrived when they did, and so I sniffed my way through each container (Lordy, do they smell good!) to see what I could add to one of my favorite recipe.

Well, without stooping to false modesty, I will state for the record that my Meatball Veggie Soup is friggin’ awesome. However, Bandiola took it to a new level. Both the steak seasoning and the Mediterranean Rub were the perfect compliment for this dish.

Expect to see these spice blends popping up in a lot of my recipes in the future. In fact, right now I have five pounds of boneless chicken thighs marinating in a salt & sugar brine with Bandiola Chicken Spice…more on this soon!

Anyway, here we go…

Meatball Veggie Soup

24 meatballs (frozen, or recipe follows)
2 red potatoes, halved & sliced
1/2 lb fresh green beans, trimmed
1 yellow onion, diced
1 zucchini, sliced
2 stalks celery, sliced
1 (15oz) can kidney beans, drained
4 cloves fresh garlic, minced
1 Tsp Bandiola Spice Steak Seasoning
1 Tsp Bandiola Spice Mediterranean Rub
1 pint low-sodium beef broth, hot
2 cups water
2 Tbs olive oil

Thaw frozen meatballs or prepare from scratch.

Saute onion, celery and garlic in olive oil with spices, until just starting to soften.

Add all remaining veggies (except zucchini), along with broth, and bring to a simmer and cook 10 minutes.

Add zucchini and meatballs, reduce heat to low and cover for 5 minutes.

Serve with thick sliced, homemade bread!

Serves 4

Meatballs

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground beef chuck (80/20)
1/2 cup plus 2 tablespoons grated Parmigiano-Reggiano
1/4 cup chopped Italian parsley
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
2 Tbs Bandiola Spice: Mediterranean Rub
2 Tbs Bandiola Spice: Uncle Mike’s Lucky 333
Freshly ground black pepper
1/3 cup olive oil, divided

A lot of folks add bread, egg, and milk to their meatballs to keep them moist.

Personally, I consider that meatloaf, not meatballs. If you’re using the right fat content in you ground meat, and cooking it properly, you shouldn’t need to add any fillers to get tender, juicy meatballs. (Don’t get me wrong, I love a good meatloaf, too!)

In a large bowl, combine the pork, veal, beef, Parmesan, parsley, salt, onion, garlic, mix until combined. Season the meat mixture with pepper.

Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes.

The cheese in the meatballs will start to melt when the meatballs are ready.

These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

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Bandiola Spice

Regardless of your preferred cooking method, Bandiola has an enhancement to make your creation that much more memorable. Bandiola Spice uses only the finest ingredients and meets standards of taste and purity. Not a single Bandiola product contains any preservatives nor MSG.

To purchase Bandiola Spices take a look at the locations that are listed on the company’s website or email Michael Gochnour at mike@bandiolaspice.com

Follow Bandiola Spice –

Facebook – http://www.facebook.com/pages/Bandiola-Spice/128646423852066

Blog – http://bandiolaspice.wordpress.com/

2 Comments

Filed under Off The Grill, Reviews

2 responses to “Meatball Veggie Soup and Bandiola Spices

  1. Perry, some people just have all the luck!! But good for you.

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