Beef Meatball Soup
Early last week I saw Martha make Minestra Maritata with Chef Nate Appleman (whose A16: Food + Wine
book was given to me last Christmas) and at that instant I wanted to make some meatball soup. That’s the power of Martha. Or it could just be because her show is right before lunch.
We had some ground beef so I mixed something similar for dinner. These meatballs smelled like Italian sausages while they were in the oven. I ate one as soon as they were cooked. Yummy! Hahaha. The soup was a combination of beef broth and parmesan cheese broth (from boiling parmesan rinds). It's the first time I used the latter- don't know what took me so long! This was a big hit with the fiance and I enjoyed it, too. Mission accomplished. Here is the recipe »
Now I'm wondering where else I could use the be cheese broth...