Roasted Vegetable Albondigas Soup

1 lb ground/mince sirloin steak

2 cups low sodium beef broth

2 cups whole wheat tube pasta

6 large tomatoes

1/2 onion 

1 head of garlic

12 asparagus

1 red pepper

1 yellow capsicum/pepper

good quality balsamic vinegar

freshly ground black pepper

sea salt

Preheat oven to 400

Cut capsicum/peppers in half and remove seeds. Cut tomatoes in half. Cut onion in large pieces. Cut top off garlic head. Arrange vegetables on a greased baking sheet. Drizzle balsamic vinegar and extra virgin olive oil generously over the veggies. Season with sea salt and black pepper.

Roast vegetables, turning over occasionally for 1 hour. Remove from the oven to cool.

Roll ground meat into small meatballs (teaspoon size)

Blend vegetables and broth until smooth.

On medium heat in a deep sided skillet, add pre-cooked pasta, vegetable blend, and meatballs, bring it all to a boil. Reduce to low temperature and simmer for up 1 hour.

Best when served hot, soon after done.

Veggie Meatball Snack for Kids

2 lb fresh ground/mince lean meat

1 large tomato

2 large carrots, chop into small pieces

1 large apple, remove core and chop into small pieces

1 cup fresh spinach

1 cup freshly grated mozzarella

1 large egg

2 garlic cloves

1 tablespoon whole grain mustard

2 tablespoons extra virgin olive oil

sea salt and black pepper

Preheat oven to 450 F

Puree carrots, tomato, spinach, apple and garlic until it turns into a smooth paste. Add to the rest of the ingredients and mix well to combine. Season with sea salt and black pepper.

Drop teaspoonfuls into the palm of your hand and shape into small ball. Arrange on a single layer in a greased baking sheet.

Bake for 20 minutes or until golden brown.

Serve with your favorite dipping sauce or pasta.

Spinach Meatballs with Roasted Tomato Sauce

Meatballs:

1/2 lb fresh ground lamb

1/2 lb fresh ground sirloin

1/2 lb fresh ground pork

2 garlic cloves, crushed

3 slices sourdough bread

1 cup fresh spinach, finely chopped

1/2 red onion, finely chopped

1/3 cup fresh parsley, chopped

1 cup freshly grated parmesan cheese

1/2 cup milk

3 tablespoons extra virgin olive oil (plus extra)

2 tablespoons pesto

Sea salt and black pepper

Soak bread in milk.

Add one tablespoon of olive oil to a large deep sided skillet on medium heat. When oil is hot, add garlic and onions. Saute until onions is soft. Set aside to cool. 

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet.

Preheat oven to 400 F.

Bake meatballs for 30 minutes or until crispy and brown.

Roasted Tomato Sauce:

12 large Roma tomatoes, cut in half

2 heads fresh garlic

Extra virgin olive oil

Balsamic Vinegar

3 tablespoons fresh parsley, chopped (plus extra)

1/4 cup fresh basil leaves, chopped finely

sea salt and black pepper

Preheat oven to 425F.

Cut a thin slice off each head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil and balsamic vinegar. Season with salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft and golden (about 1 hour). During the last 30 minutes of cooking, on a prepared baking sheet, toss tomatoes in extra virgin olive oil and arrange in a single layer. Season with salt and black pepper. Drizzle with balsamic vinegar. Sprinkle with fresh parsley and bake until soft and caramelized.

Squeeze out flesh of the roasted garlic, add to a blender with the rest of the ingredients. Drizzle in two tablespoons of olive oil. Season with sea salt and black pepper. Blend to your desired consistency.

Serve over meatballs and spaghetti with fresh artisan bread on the side.