Feel Better Italian Wedding Soup - Gluten free



      I can't believe the flu bug just visited our place. Last week, 5 out of 6 family members were on bedrest for the whole week. With just one "nurse" to attend to everybody's needs, (yup I was the last one standing), I decided to make my favorite comfort food - Italian Wedding Soup.

       In this version, I used Arrowhead Mills Organic Quinoa -- 14 oz instead of the traditional small round pasta. I like the quinoa because it's gluten free, loaded with protein and doesn't get soggy when reheated.  Once the meatballs were cooked through, this recipe can also be transferred to a crock pot so it stays warm and ready when someone needs to eat.  A big help especially when having a nice family meal isn't possible.

        Whether you have someone who's sick at home or have a very hectic schedule, I suggest you give this easy to prepare comfort food a try.  I'm sure it will definitely make you feel better. 

        Stay healthy this winter.
      
     

 

 

 

Ingredients:

 

Meatballs

2 lbs ground beef

2 pcs multi grain crackers (crushed into bits)

1 medium sized onion

2 tsp sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

2 Tbs ground flax meal

6 Tbs lukewarm water

fresh parsley (about 3 tablespoons finely chopped)

 

Soup

2 Tbs olive oil

3 cloves minced garlic

1 small onion chopped (about 1/4 cup)

1 cup celery chopped

1 cup carrots chopped

3.5 Quarts Chicken broth

2 tsp sea salt

1/2 tsp ground black pepper

2/3 cup quinoa

2 cups kale (torn into bite size pieces)

pinch of chili flakes

 

1. Mix the flaxmeal and water to make a goo. Set aside for 5 minutes.

2. Using a food processor, finely chop the parsley and onions. 

3. In a big bowl, combine the onion-parsley mixture, crushed multi grain crackers, flax goo, salt, pepper and garlic powder. 
4. Add the ground beef and using your hands, mix it thoroughly.  Form into balls about 1 tablespoon each. Set aside.
5. In a big pot, saute garlic, onions, celery and carrots in olive oil for about 5 minutes.
6. Add the stock and bring to boil. 
7. Once the stock starts to boil, slowly add the meatballs and quinoa. Let it boil again and season with salt and pepper.  Simmer for at least 20 minutes. 
8. Add the kale pieces and simmer for another 15 minutes.
9. Transfer to a serving bowl and top with chili flakes.
10. Enjoy!

-Roz
 



Farewell 2012 - Sweet & Sour Meatballs

        As we start the New Year, it is nice to look back at 2012 and see the changes that made life an exciting one for all of us.  In our household for instance, the past year was a big learning experience. 

 

       From a bargain grocery shopper who likes to experiment in the kitchen to make healthier recipes for my family, I became a Food Allergy mom.  Though I can say I know my way around the kitchen, the need for immediate diet change was not easy.  The gluten, egg and dairy free Pancake Meltdown which happened just five months ago seemed like history now. 

 

        One of the biggest surprises for me last year was how my four young children remained positive after learning about their food restrictions.  They were so gracious to try each successful and oh no! dishes that came out of my kitchen. 

 

        Call it luck or blessing that we were able to eat well without any Epi-pen episode.  All I know is that this 2013, I or any mom with or without food allergy concerns surely need tips for healthy budget friendly recipes. This coincidentally is what this blog is all about.

 

        Speaking of luck, here's one of the dishes we had to celebrate New Year's Eve.  Since we didn't have the traditional menu most Filipino families serve during this feast, we decided to stick to the  round or circle theme.  In the Philippines, eating round food at 12 midnight brings good luck for the coming year.

 

         Here's to a healthier and richer 2013!

        

 

 

Ingredients:

 

Meatballs

 

2 lbs ground beef

1/2 cup red onions finely minced

1 cup oats (I used the gluten free one)

1 tsp fine sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

2 Tbs flaxmeal

6 Tbs warm water

 

Sauce

 

2 Tbs olive oil

2 Tbs garlic minced

1/2 cup chopped onions

1 24 oz can crushed tomatoes

2 cups water

1/4 cup white vinegar

1/4 cup sugar

1/2 tsp thyme

1/2 tsp oregano

1 Tbs sea salt

1/4 tsp ground black pepper

1/4 cup grated carrots

1/4 cup chopped fresh parsley

 

To make the meatballs,

1. Preheat the oven to 375 degrees

2. Mix the flaxmeal and warm water. Let stand for about 5 minutes before using.

3. In a big bowl, stir the flaxmeal-water goo and the rest of the meatball ingredients except for the ground beef until well combined.

4. Add the ground beef and mix well using your fingers.

5. Form into balls (about 2 tablespoons per ball)

6. Arrange the meatballs in a foil lined baking pan and bake it in the oven for 15 to 17 minutes.  No need to grease the foil since the natural oils and juices from the beef will prevent it from sticking.

 

To make the Sauce

1. Saute the garlic and onions in olive oil until the onions are translucent.

2. Add the crushed tomatoes, water, salt, pepper, oregano, thyme, vinegar, sugar and carrots. Bring to boil.

3. Once the sauce starts to boil, add the meatballs and simmer for at least 30 minutes.  The longer the better so that the meatballs stay soft and absorb the flavor of the sauce.

4. Serve over pasta or as appetizer. 

 

Happy New Year!

 

-Roz