Mini Meatball and Rice Soup

The weather will be getting cooler (although you wouldn't know it here in NYC because it's currently 76 degrees!) and that nothing warms the bones better than a nice bowl of soup. If you haven't experimented with making soups, it really is an amazingly versatile dish. Soups are perfect family food for a few reasons. You can make a soup out of almost anything, it's easy to make for a crowd, very cost effective and most soups freezes beautifully. I don't know about you, but any dish I can make in one pot is my kinda cooking. Less cleanup makes for a happier mama!

This soup was inspired by my son Griffin, who just turned one. I want him to try things and have new experiences with food and I realized that he never tried veal. I've found that the best way to get a kid to try a new meat is to make it into a meatball. Of course, I couldn't just make a plain 'ol meatball, I layered in some extra nutrients by adding shredded carrots and shredded zucchini.

Mini Meatball and Rice Soup
Serves 4-6

8 cups low sodium chicken stock
1/2lb ground veal
2 carrots, (one shredded and one coarsely chopped)
1 yellow (or green) squash
1 small clove garlic, finely chopped
1/2 c seasoned breadcrumbs
1 egg, beaten
1/4c chopped parsley
1/2c brown rice
1/2 c green peas



In a medium bowl, combine, veal, shredded carrots, shredded yellow squash, chopped garlic, breadcrumbs, eggs and chopped parsley. Mix until just combined. Roll veal mixture into 20 tiny meatballs (about 1 tablespoon of meat per meatball).

In a medium stock pot set over medium heat, bring chicken broth to a slow simmer.

Reduce the heat to low.

Carefully drop in the meatballs, celery and remaining chopped carrots. Stir in the rice and cook over low heat for 30 minutes or until rice is tender and meatballs are cooked through.

During the last 5 minutes of cooking, stir in peas.

Serve immediately with a piece of nice crusty bread or freeze.

Soup can be frozen for 1 month.