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Author Notes: This recipe is inspired by a former cook I worked with in Southern California. It was a soup his grandmother frequently made for him as a child. He made the soup for us, the other cooks, for our staff meal. I have never forgotten the flavors of his soup. Although I adapted the recipe somewhat, this soup is really an homage to family cooking and the memories expressed in the flavors. —farmcookkauai
- 1 pound Ground beef or lamb
- 1/4 cup scallion diced
- 1 tablespoon Garlic minced
- 1/4 cup Fresh mint chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Egg
- 1/2 cup Breadcrumbs
- Add garlic, mint, scallion and salt and pepper to ground meat.
- Add whisked egg and breadcrumbs to meat mix.
- Incorporate well with hands and form meat mix into 1 inch meat balls. Set aside.
- 1 Yellow onion diced
- 2 Carrots diced
- 2 Celery diced
- 4 cups Local winter squash cubed (kabocha or butternut)
- 1/3 cup Fresh Parsley chopped
- 1/3 cup FreshTarragon chopped
- 1/3 cup Fresh Oregano chopped
- 4 Garlic cloves minced
- 2 cups Tomatillo or Tomatoes chopped
- 2 Chile Pepper minced
- 8 cups Vegetable Stock
- 1 pound Green Beans trimmed
- 1 tablespoon Salt
- 2 teaspoons Black Pepper
- Saute onions with salt and pepper in olive oil til soft.
- Add celery, carrots and squash and saute until coated.
- Add garlic and chile and saute a few minutes.
- Add fresh herbs and incorporate. Reserve a tablespoon of each herb for garnish.
- Add tomatillos or tomatoes and saute until well incorporated.
- Add stock and bring to a boil. Reduce to medium heat and cook 5-10 minutes.
- Gently add meatballs and green beans and simmer 20 minutes.
- Adjust salt and pepper to taste and garnish with fresh herbs.
- This recipe was entered in the contest for Your Best One-Pot Meal