Meatball Soup

I'm about to embark on a new adventure in my life.  I got at job in the NICU (neonatal intensive care unit) and my first day is Tuesday.  Am I extremely nervous?  Yes.  Not only am I nervous to be handling the sickest of the sickest newborn babies, with all their wires, tracheostomies, feeding tubes, and whatever else these tiny human beings may have going on, but because for the past year and a half my nursing experience has revolved around taking care of adults.  Big diapers, not little ones.  Most of my patients (except for the unconscious or nonverbal ones) were able to tell me what they wanted or needed.  The little ones, not so much.  Everything I do will affect them so differently. And dealing with their parents will probably be the most challenging.  Momma's don't like their babies being sick, and I'm sure they will be so many overbearing moms that will make me feel inadequate.  I'm also a little worried about not liking the job.  I mean, I love babies and I love kids.  I just don't know that I will love sick babies and kids.  We'll see what happens.
I'll have the opportunity to see the beautiful miracle of life beginning, the unfortunate illnesses that often affect that new life, and sometimes see the sadness that comes with the loss of that life shortly after it had began.  I imagine this job is very rewarding, very stressful and also very devastating.  So after a long day of work and possibly having dealt with all of these emotions in one shift, a sweet husband and a comforting soup are 2 things that I will be looking forward to coming home to.  This is where the meatball soup steps in.  
I know this looks odd.  It is a cheesecloth, filled with spices/herbs.  That's parsley peaking out.
This soup is delicious.  Very warm and yummy, perfect for a chilly autumn day.  We really have not had that pleasure show up yet here in Nashville.  It has cooled down, but still not chilly enough for fall.  The soup is good anyway.  A beef broth base with veggies and cute little meatballs.  

I know the meatballs don't look very good, but trust me, they're delicious.

Italian Meatball Soup
adapted from ThePioneerWoman

for the meatballs:
3/4 lbs ground beef
1/2 cup fresh grated parmesan cheese
3 Tbsp parsley, minced
1 egg
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1/4 oregano
2 tsp lemon

for the soup:
3 tbsp olive oil
7 cups low sodium beef broth
2 cups water
1/2 tsp salt
2 tbsp tomato paste
3/4 cup onion, chopped
3/4 cup carrots, chopped
3/4 cup celery, chopped
1 cup russet potato, chopped
1/2 lb cabbage, sliced (I omitted the cabbage, b/c I knew hubby would not like it, but I'm sure it would be delicious)
grated parmesan cheese, for serving

tied in a cheesecloth:
4 tbsp fresh parsley, minced
2 whole bay leaves
1 tsp peppercorns

to make meatballs, combine all meatball ingredients and mix well.  shape into little balls and chill for 30 mins.  

After chilling, heat oil over med-low heat in a large pot.  briefly brown meatballs, and set aside.  

To the pot, add the stock, water, salt, tomato paste and herb bag.  Bring to a boil.  Simmer 30 mins.  

Add onion, carrot, celery and potatoes.  Simmer 15 mins. remove herb bag.  Add cabbage and meatballs.  Bring to a boil.  simmer 10 mins.  

Serve with cheese.  

**We also added a few dashes of chili powder to our soup.  because we like things with a little heat.   

1 comment:

  1. I stumbled across your blog from tasty kitchen and I too have made this soup and loved it! :)
    You have a very neat way with words and I loved your post on eveyone napping and you baking. That's the way it is at my house too. :)
    Your job sounds very interesting! Good luck...



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