I must, of course, start this post out by saying that My Boys WON yesterday. Right on!!! It's actually kind of fun when you are the only one in your family that is going for the under-dog. But the Giants rock and here we go onto the next round.........If it can't be with Peyton, then I will take Eli.
Anyway. With the soccer tournament behind us, we still had another day at the swim meet. Hannah did great Saturday. Took time off both her events, and did great Sunday - took time off. That's what we went for, right??? My friend Trish and I are determined to understand how to use our camera's properly. She is definitely one up on me, because she still has the owners manual for her camera - I'm sure I threw mine out long ago. Anyway, she showed me a couple of things yesterday. Here is a shot of Hannah warming up. Now mind you, I am probably about 40 yards away from her and up in the seating area that is about 15 or so feet high. Not too bad of a shot. Actually changed some of the settings on the camera....go figure. (Never done that before).
After the meet, I was still feeling like I can't shake this cold/flu thing I got goin' on. Besides that fact that I have a cold sore about the size of a half-dollar (well, it feels that big, anyway!) and am trying to keep pink eye under wraps, it felt like the perfect day for SOUP.
Progresso was not gonna cut it today though. So I made Bill a list and he went out to get me the ingredients. Here is my recipe, a take on my Grandmothers soup. I took a couple of short cuts, but it still came out quite delicious.
1 bunch of celery, about 10 carrots, 1 onion, 2 cloves of garlic, 3 bay leaves, fresh or dried basil and oregano and parsley, 3 large containers of chicken broth, 1 roasted chicken,1 bunch of escarole, 1/2 lb. of ground beef, breadcrumbs, 2 eggs, grating cheese, milk and 1 pound of tiny pasta (orzo or acini de pepe).
Soften chopped onion and garlic into some good olive oil in a nice big soup pot. Add chopped celery and carrots and cook for about 10 minutes. You want to have the veggies chopped medium size. Add bay leaves and herbs, salt and pepper if you like. Continue cooking about 10 more minutes. Add all chicken stock and then an equal amount of water, maybe more. I don't really know, I rarely measure anything. Simmer for about an hour. That I don't really know for sure either - it just seems like an hour.
While this is simmering, in a mixing bowl put ground beef, about 3/4 cup breadcrumbs, 2 eggs, about 1/2 cup milk and grating cheese according to your liking. (I personally don't know the exact measurements, I am just guessing). Mix together. Use this mixture to make many, many polpettas (meatballs), mini sized. Set aside.
In separate spaghetti pot, (that's what we call it here - we make a lot of pasta), boil water and cook pasta in salted water. Drain and set aside.
Taste broth and add salt to your liking. It may need it, it may not. Bring up the soup to a boil. As you are doing this, with slotted spoon remove all veggies. If you have one of these babies:
use it. If not a blender or food processor will do. Mash up all veggies. Throw back into broth. Add all your baby meatballs. Chop up chicken and add to soup. Chop up escarole and add to soup. Cook about 20 minutes until meatballs are done.
Ladle into bowl and grate some really good peccorino romano (that's what we use) all over it! Call it SOUP.
The best ending to a weekend filled with lots of soccer, lots of swimming, and lots of kick-ass football!!!!!!