I’ve been neglecting my food related posts, so here’s an Emeril Lagasse recipe (with a few modifications that I made during a recent bout of cold weather).
Rather than just re-do the whole recipe here, I’ll provide a link to the original page:
Emeril is one of my favorite chefs. Almost every recipe of his that I’ve tried has turned out great. This one was no exception.
I will add a couple of notes here however:
Emeril’s 2 can’s of low sodium beef broth, 29 ozs or 8/10 of a liter, are not near enough liquid to make this soup. With the amount of meat and vegetables that go into this, it’s almost too thick to be a stew with that amount of liquid. Even more true if you use dry pasta in the recipe.
Bottom line; plan on having about twice that much to get the soup at the consistency in the picture above, or at least be ready to add water.
You also might want to make a little more meatballs than the recipe calls for. This made a crock put full, as you all can see. That’s about 8 decent sized bowls of soup. There were only a couple of pieces of meatball left by the time we got to the last two bowls.
OH… and if you’re using a crock pot and dry pasta… The pasta will NOT be cooked in 15 minutes like Emeril says… More like somewhere around an hour and a half. I *did* add that in late also. Past experience has taught me that slow cooker soups tend to dissolve pasta if it’s added in right at the get go.
I almost forgot…
A bowl of the soup finished, and topped with freshly grated Parmigiano Reggiano, and served with some garlic Parmigiano Reggiano toasted bread on the side. 🙂