The weather is getting crisp and it is soon time for hearty stews and soups.
Last week, I was inspired by a bag of parsnips in my fridge and a can of crushed tomatoes, staring at me from the back of my pantry. I knew I had ground meat in the freezer, so I made mini-meatballs (click here for a recipe) and whipped up an easy stew. Or soup? Stoup?
Here's how you can make it.
INGREDIENTS (4-6 people):
- a large handful of mini-meatballs (click here for a recipe)
- 2 tbsp butter
- 1 28oz can of crushed tomatoes
- 6 to 8 cups beef broth
- 1 cup of barley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 to 1 tsp smoked paprika, to taste
- 2 shallots, sliced finely
- 2 to 3 ribs of celery, diced
- 1 clove of garlic, grated
- 1 lb bag of parsnips, peeled and diced finely
- in a large, deep stockpot, melt the butter and saute the meatballs over medium-high heat until golden but not fully cooked and reserve on the side
- in the flavored butter, saute the shallots, celery and garlic over medium heat until soft
- add the crushed tomatoes and beef broth and bring to a simmer, the add the diced parsnips and cook until soft (20-25 minutes)
- about 15 minutes in, add the barley to the simmering liquid and cook for another 10 minutes, or following your barley's cooking instructions
- a few minutes before you are ready to eat, add the precooked meatballs and heat up until completely cooked through