Weeks 49 and 50

This week got away from me but here are the recipes for this week and some for next.

Italian Meatball Soup (adapted from my friend Katie's recipe)

Meatballs:

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Mix all ingredients in bowl and form into small 1" meatballs. Set aside.

 Soup:

1 onion, chopped
2 garlic cloves, chopped
2 carrots, sliced
6 cups chicken broth
1-15oz. can diced tomatoes
1-15oz. can white beans, drained
1-6oz. pkg fresh spinach, chopped
Salt and/or grated Parmesan cheese to taste

Saute onion, garlic and carrot in large stock pot until fragrant and beginning to soften, about 5-10 mins. Add broth and tomatoes. Bring to boil, reduce heat. Add meatballs, cover and simmer until meatballs are cooked through, about 10 mins. Add beans and spinach and heat through. Season with salt and Parmesan.


Pomegranate Sirloin Salad (from Week 44)


Warm Bacon Spinach Salad with Fingerling Potatoes (see Worth Repeating from March 31)


Spicy Baked Penne with Spinach (from my friend Shelby. This is an old standby for me that I can make whenever I feel in a pinch).

Sauce:
1 lb hot Italian sausage, casings removed
1 onion, finely chopped
3 cloves garlic, minced
2 (26 oz) jars marinara sauce
6 oz basil pesto
salt and pepper to taste


Pasta:
1 lb penne
1 cup grated Parmesan
1/4 lb smoked gouda or mozzarella
6 oz baby spinach leaves

Cook sausage in large dutch oven, breaking up. Add onion, saute about 5 mins. Add garlic. Add marinara and reduce heat to med low and simmer 10 mins. Stir in pesto and salt and pepper.

Meanwhile, cook penne to al dente. Preheat oven to 375 F. Grease 9x13" baking dish. Spread some sauce on bottom of dish. Combine all ingredients and pour into dish. Bake 30 mins uncovered.