As much as I love living in Michigan…I gotta say, I am getting really sick of this cold weather. Maybe we’ve just been spoiled the last couple of years, but usually by mid March, 20 degree weather is a thing of the past. Last year, we were blessed with 60 degree temperatures and plenty of sunshine by St. Patrick’s Day. 2013 is a different story. Nowadays I get really excited if it’s above 30 degrees in the middle of the day. And the biggest bummer is that these somewhat frigid temperatures are totally screwing up my running schedule. I know, I know. First world problems. But having to bundle up with layer after layer of under armour is definitely making training for my next race a little less fun. I have a 10K in 3 weeks and am having a hard time fitting in longer distances without having my lungs freeze…or ya know, falling flat on my face and breaking my finger.
Yeah, that happened. A few weeks ago I slipped on some ice at 6am and wound up with a swollen and purple index finger. But once I got to work, my boss whipped out a makeshift splint for me which obviously left me looking super cool. What can I say? I have a talent for attracting catostrophes. But I must say, the one upside to the cooler temperatures is I’ve had a little more time to try out the warm winter-y recipes I’ve been saving. Like this recipe from Sweet Tooth Sweet Life. This soup is warm and comforting, and thanks to the mini meatballs is total “guy food.” (but it is still pretty healthy) I used medium size shell pasta the first time I made it, but I would recommend using macaroni noodles or mini shells because the pasta does tend to soak up a good amount of the broth. The result is a rich tomato soup perfect for a chilly winter…or spring evening.
Ingredients: Adapted from Sweet Tooth Sweet Life
Mini Meatballs: Makes 40 mini meatballs
- 1 pound lean ground beef
- 1/4 finely diced onion
- 1/2 cup Italian breadcrumbs
- 2 large egg whites
- 1 teaspoon minced garlic
- 1 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Soup
- 2 teaspoons olive oil
- 1/2 cup finely diced onion
- 3 teaspoons minced garlic
- 2 cans ( 10.5 oz each) lower sodium beef broth
- 1 can (28 oz) Italian style diced tomatoes
- 1 cup mini pasta shells or macaroni
Preparation:
- In a large bowl, place all meatball ingredients and mix well until spices are well incorporated (mixing with your hands is the easiest way!)
- Roll mixture into 1 inch balls and place on a greased cookie sheet, evenly spaced
- Bake at 400 for 12-15 minutes, or until cooked through
- In a large soup pot, place 2 teaspoons olive oil and heat over medium heat
- Add onions and let cook for 2-3 minutes, or until onions begin to soften
- Add garlic and let cook for 1 minute
- Stir in broth and tomatoes and bring to a boil
- Add in pasta and reduce heat
- Cover pot and let simmer for 10-15 minutes, or until pasta is tender
- Stir in meatballs and stir until heated through
