Subj : BH&G 1962
To   : ALL
From : DAVE DRUM
Date : Mon Mar 01 2021 14:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Porcini Meatball Soup w/Swiss Chard Ribbons
 Categories: Soups, Mushrooms, Gerrns, Meatballs, Cheese
      Yield: 6 Servings
 
      1 oz Dried porcini mushrooms
      2 c  Boiling water
      1 lg Egg; lightly beaten
    1/2 c  Soft bread crumbs
    1/2 c  Fine chopped onion
    1/2 c  Grated Parmesan cheese
    1/4 c  Milk
      1 ts Dried oregano; crushed
    1/2 ts Salt
      1 cl Garlic; minced
     12 oz Ground beef
 14 1/2 oz Can chicken broth
 14 1/2 oz Can diced tomatoes;
           - undrained
    1/2 c  Fine chopped celery
      1 bn Swiss chard; stemmed,
           - chopped or thin sliced
 
  Set oven @ 375ºF/190ºC.
  
  Line a shallow baking pan with parchment paper; set aside.
  Place dried mushrooms in a medium bowl; pour boiling water
  over mushrooms. Cover and let stand for 15 minutes. Using
  a slotted spoon, remove mushrooms, reserving liquid.
  Finely chop mushrooms.
  
  For meatballs, in another medium bowl combine egg, bread
  crumbs, 1/4 cup of the onion, 1/4 cup of the cheese, the
  milk, oregano, salt, garlic, and chopped mushrooms. Add
  ground beef; mix well. Shape mixture into thirty 1-inch
  meatballs. Place meatballs in the prepared baking pan.
  Bake about 10 minutes or until meatballs are brown. Remove
  with a slotted spoon. *
  
  Slowly pour all but about 1/4 cup of the reserved mushroom
  liquid (discard liquid at bottom of bowl, which may be
  gritty) into a 3 1/2- or 4-quart slow cooker. Stir in
  broth, tomatoes, celery, and the remaining 1/4 cup onion.
  Carefully add meatballs to mixture in cooker. Cover and
  cook on low-heat setting for 8 to 10 hours or on high-heat
  setting for 4 to 5 hours.
  
  If using low-heat setting, turn to high-heat setting. Stir
  in Swiss chard. Cover and cook for 15 minutes more.
  Garnish with the remaining 1/4 cup cheese.
  
  * Tip: If you like, cover and chill meatballs and the
  reserved mushroom liquid separately for up to 24 hours.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Barbarians may eat and the civilized may dine, but chowhounds feed.
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