Gourmandistan was fortunate enough to escape most of the massive snowstorm that engulfed America’s east coast in the past few days. However, several inches of snow and a somewhat ice-clogged creek have reminded us that, as in winters past, we may become stranded at home with no food options but what we have on hand.
With an eye towards the ugliness that February might bring, Michelle brought home some beef, veal and pork and spent some time making a batch of multipurpose meatballs, which we first used in a lovely beef, barley, kale and mushroom soup. Their next appearance may be in a batch of lasagna (we have some ricotta and mozzarella that need using) or perhaps in a warming bowl of pho.
Other than leaving out assertive spices such as oregano or coriander, there were several touches that made this batch of meatballs special, if ethnically unspecific. Michelle thinks sautéing onions and garlic before mixing them into the meat makes for a more delicate flavor. A batch of homemade hot dog buns Steve deemed only semi-good made for some exceptionally light and fluffy breadcrumbs, which also made these meatballs very tender. Added red pepper flakes provided a bit of heat, which should be welcome no matter what cuisine we choose to work within.
Hopefully we will continue to have a mild winter, and will not be forced to endure weeks of isolation as we did last year, when our propane reserves ran so low we could no longer use our stovetop. But even if the worst weather again passes us by, we will no doubt dip into our cache of meatballs, making something delicious in (or in spite of) the cold.
Cook mushrooms in 1-1/2 tablespoons olive oil in a skillet. Use relatively high heat to get a good sear on the mushrooms, tossing frequently. Season with salt and pepper. When mushrooms are browned, reduce heat and add 1 tablespoon sherry. Toss until sherry is absorbed. Set aside. In a soup pot, cook onions in remaining 1-1/2 tablespoons of olive oil, stirring occasionally. When onion is soft and lightly colored, add garlic, celery and carrots. Season with salt, pepper and some red pepper flakes. When vegetables have softened slightly, add beef broth. Simmer for 15 or 20 minutes. Add remaining tablespoon of sherry and meatballs and simmer for 5 minutes. Then add kale and simmer for about 4 minutes more. Add reserved mushrooms and let them heat. Taste for seasoning. To serve, place about one-fourth cup of cooked barley in each bowl. Then, using a slotted spoon, add meatballs and vegetables to bowls. Pour broth over. *We try to keep meatballs in the freezer over the winter months, saved in packages of 6 or 8 medium or more of the mini ones which can be pulled out to use on pizzas, for sandwiches, with pasta, in soups or in Michelle’s favorite, Spanish meatballs with almond sauce. There is no recipe as such. Just mix together ground meat (the traditional mix of veal, pork and beef is good), some finely chopped onion and garlic that has been sautéed in oil and cooled, a lot of chopped parsley, salt, pepper, red pepper flakes, an egg or two, some tomato paste and some sort of liquid (cream, milk and/or stock) to moisten. Roll the meatballs and freeze on a tray. Once frozen, they can be vacuum sealed and re-frozen in small packages without sticking together.BEEF AND BARLEY SOUP WITH MEATBALLS, KALE AND MUSHROOMS
Yummy! Perfect for this weather!
Thanks! Hope you’ve been keeping warm.
As well as we can! Hopefully this breaks soon.
Delicious. Perfect.
Merci, Rosemary! Où êtes-vous?
I’m glad to hear you escaped the snowstorm. The soup and meatballs look like a fantastic idea 🙂
Thank goodness! We really lucked out this time.
Great idea to store away for winter, when it finally arrives! Sitting in shorts at 6 am here in Australia marvelling at all the snowy photos from the US. margaret
Green with envy. 🙂
Looks yummy and it is always a good idea to be prepared so you don’t have to go out and buy stuff at the last minute
Indeed! Especially when, like us, one is miles and miles from a decent store…
Perfect fare for a cold winters day. Mild or heavy or snow storm, I could eat a lovely soup like this anytime.
Nicole
I agree there, soup all year round for me.
Me, too! I don’t understand that whole “it’s too hot for soup” business.
Thanks, Nicole! I’m ready for spring though, aren’t you?
To be honest (and maybe making myself really unpopular right now), I could do with a load of snow and crispy cold weather since we’ve had such a mild winter so far and only a faint dusting of snow that lasted for two days. I miss skiing, red noses and the kind of weather that warrants rib sticking winter foods like cheese fondue, mulled wine and the like. Big sigh. N
Stay warm! Looks great!
Thanks, Shanna. I can tell from Instagram that your brood is enjoying winter!
Them yes. Mom is not as crazy about snow suits. ⛄️⛄️⛄️☃☃☃
Delicious winter soup, but then meatballs are good no matter the weather. Keep warm….
They are, aren’t they? And I think it’s so fun that almost every culture has them.
Looks gorgeous!
Thanks, Phyllis!
Barley is my new favourite grain. Husband made a hearty beef barley soup last week that 4/5 family members devoured enthusiastically. I like the look of this recipe and will give it a try. Soup is the best in the winter!
I like barley, too. And should think of it more often, and not just for beef soup.
Beef and barley soup is one of my favorites… really like your twist using meatballs and adding kale and mushrooms. Perfect winter warmer!
A couple of weeks ago I made a more traditional beef and barley soup. And that was good, too. But I liked the greens in this one.
Glad to hear that the storm wasn’t too bad where you are. Here, we spent all day digging out!
I can’t believe our Snowmageddon record was broken! Is your mom still there? Are you still eating dumplings daily?
I’ve already made an offer of a continental house-swap with friends in Maryland ( or alternatively to go there to cook and shovel snow all day in exchange for room and board)…
Because here in Perth it’s 35•C with clinging humidity and all I’m inclined to do is succumb to all-day siestas!
Stay safe and stay warm, friends!
35 is too hot for me! You should come to the Dordogne and enjoy the very pleasant 12 degrees we are having today.
Rub it in, Nadia. 😉 You do live in the perfect place!
That sounds perfect! Oh how I wish I had a private jet right now…
If you find one, come and visit:)
Oh, fun! But a good thing you didn’t plan your visit for this past weekend! Hope you can keep cool. 35° C? Brutal!
Greeting from a Virginian buried under a couple of feet of snow. Spent much of the day digging out the cars, but the good news is school has been cancelled for the next two days (it is a simple fact that school teachers/librarians look forward to snow days even more than the students!) … lots of time to undertake a culinary project such as these scrumptious looking meatballs. Thanks for the inspiration!
Hope you’re digging out! And, as the daughter of a school teacher/librarian, don’t I know it?
This is just the sort of food I love in the cold months. Great idea to freeze the meatballs to have on hand as and when you need them!
Thanks, Annabel. As you know probably better than anyone, when you live far away from anything, it’s good to plan ahead!
Nothing like a hearty soup on a cold winter’s day. Mind you, I love soup in summer too.
Merci! Et moi aussi.
I don’t like the sound of isolation and no stove top at all! I do like the sound of the meatballs, though:)
Last. Winter. Was. Horrible. We’ve lucked out so far this year, though!
What I wouldn’t give for a bowl of this right now.
Wish I could send some your way. Oops, I think it’s gone…
Love the cultural hat trick forecast for the meatballs. Perhaps any further leftovers might be considered for albondigas??
What were we thinking? How could we have left albondigas off the list?
What a hearty, delicious looking soup. I like the idea of stocking up on meatballs as the weather rolls in. I actually did the same. Now I just have to make them. I never actually saute the onions beforehand. With meatballs I like to use the bowl as a catch-all affair and let it all cook together. I may actually have to make this soup tonight!
I’m so persnickety. 🙂
Oh, and I hope you’re digging out up there! We’re just disappointed that the prior Snowmageddon record (when we were, actually quite happily, stuck up there for a week) has been broken!
Wow, I’d kill for a bowl of that right now. Please air freight to the UK immediately. 🙂
🙂
Love the idea of your ethnically unspecified meatballs, never thought of having them in a soup actually. Glad to hear your you´re doing alright on the snow front!
Yeah, it’s not something you see all that much, but there’s a dish called “Italian Wedding Soup” (likely of Italian-American origin) that uses meatballs. And the Mexican albondigas soup, too. So I certainly can’t claim any authorship!
Thats a nice way to bring comfort to a cold day! love it
I wish we could skip the cold, but if we have to have it…
Brilliant! I love the idea of multi-purpose meatballs!
❤ meatballs!
Now that is certainly a light and pretty version of beef and barley soup…it looks delicious.
Thanks, Karen! Hope you’re enjoying winter in the tropics.
I love meatballs in any and all dishes, and can certainly appreciate them in a luscious winter soup like this!
Thanks, Bianca!