Chicken Soup#4 Mediterranean ~

Chicken Soup #4 ~ More Mediterranean Flavors

The area of herbs and the beginning of spice. The belt of Mediterranean influence in cuisine...the earthy herbs...oregano, thyme, sage...the lighter herbs of tarragon, chive, cilantro, mint...they marry to create such wonder! Let's taste!

Mediterranean Summer Vegetable Soup

This starts with a saute of diced onion, fennel and garlic in a mix of olive oil and butter. The flavor is compounded with the richness of tomato paste, cooked into the caramelized vegetables. Then, we add 8 cups of our rich chicken stock, a can of roughly chopped stewed tomatoes (14.5 oz. can) and beautiful, fresh veggies in season...celery, carrots, parsnips, leeks and zucchini or summer squash. We generally go with one of each, as we like a brothier soup. If you like yours more chunky, add more veggies. or reduce the amount of broth to 6 cups.

Finish with a sprinkle of fresh grated Parmesan cheese. Enjoy with some rustic artisan bread for dipping!

Meatball Minestrone with Tortellini

Start with your own home-made Italian Meatballs, or use the pre-formed frozen...oven bake or skillet saute to near done-ness and place in your stockpot. Add chopped onion, celery, carrots and minced garlic. Follow with a can (14.5 oz.) of roughly chopped stewed tomatoes and 8 cups of your rich home made chicken stock. Season with Italian blend seasoning. Bring to boil, reduce to simmer. Cook, covered until veggies are tender, about 45 minutes.

If desired, finish with a handful of chopped fresh spinach and fresh parsley.

Boil off enough four cheese tortellini for as many as you'll be serving. Place in serving bowls and top with soup. Garnish with grated Parmesan cheese.

Greek Avgolemono with Lamb Meatballs

For the Meatballs

1 pound ground lamb
1 small onion, finely minced or processed
3 cloves garlic
1 tablespoon fresh dill, finely chopped (1 teaspoon dried)
2 tablespoons flat leaf parsley, finely chopped
zest of 1 lemon
1 egg, beaten
1/4 cup bread crumbs

In a medium mixing bowl, combine lemon juice and eggs.
Beat with a whisk or fork until smooth and creamy.
Temper the eggs: Using a ladle, take a small amount (about 2 tbsp.) of stock and whisk into the egg mixture.
Repeat a few more times until the egg mixture is warm. Take your time! Adding too much hot liquid at one time will scramble your eggs.
Add the tempered egg mixture into the soup pot with the heat on low. You don't want to boil the soup from this point on, or the soup may "break" and resemble egg drop soup rather than the creamy soup we hope to achieve.
Add the fresh spinach, and orzo or rice.
Stir gently to combine. Taste for seasoning. Add salt and/or pepper if necessary.
Heat gently for about 5 minutes. Again, don't allow the soup to boil.
Ladle the soup into 4 bowls. Garnish with toast and fresh parsley.
From beyondmeresustenance.com