Day 10, or is it 11…12, I
have lost count, of quarantine. Once
again I have been asked to share a homemade meal, I posted about on
Facebook. I am sorry, but with my
husband being an “essential” employee, we worry daily if he will become
infected. As much as I want to say yes
to sharing, I do not know how I would handle the guilt, if someone became ill,
due to being kind.
This is what life has come
down to during the Covid-19 crisis. Will
the virus infiltrate our bodies; when will it be safe to go to a store or
restaurant without worrying? Will the situation worsen to the point of having
the military closing off highways, and nightly curfews?
My husband and myself post
funny videos on Facebook, make up funny memes.
Laughter will lighten the mood, chase the tendrils of fear from lodging
into the brain…we hope. I encourage
folks to watch my food vlogs on Youtube, few as they are. I am a character, you will laugh while
learning to cook and/or bake.
There are many articles
being written about the virus; some with updated and factual information. Some seem to be taken from a science fiction
novel, and we wonder when the zombie apocalypse will be announced. Health, state and other governmental agencies
seem to have the best information. Your
cousin, coworker, neighbor down the street?
Not so much; do not take too much heed to rumors, especially when they
seem to wallow in fear. I am sure you
have heard this many times, so off the soap box I descend.
So now to some comfort
cooking that can easily be made at home; a savory soup for lunch or
dinner. This recipe almost became a
product of the Progresso company, but it contained two, too many ingredients,
so did not make the cut. Cannot win them
all, but you never know if you do not try, right? The meatballs are a mixture of beef and
turkey; the turkey actually gives a more tender texture to them. An all-beef meatball has been tried, but
seemed to be a bit too firm, when matched with the tender vegetables. We have found that no other side is actually
needed with this soup, no crusty bread or simple side salad; it is an
all-in-one meal.
Once again, bored children
at home; bored to insanity yourselves…be creative. Write poetry or short stories; paint, draw or
sketch pictures; stick figures count!
When it comes to meals though, become a master chef or baker, even if it
is only in your own mind. Children can
be your sous chef, and who knows, one day they may even graduate from a
culinary institute like the C.I.A.!
Never say never; chin up; especially when stirring the soup. Yes, do not put your face into the pot,
especially when the liquid is bubbling.
Meatball Soup
Ingredients:
2 Tbsp. olive oil
3 medium onions, diced
6 cups beef broth
1 and ½ cups cold water
4 medium potatoes, cut
into ½ inch pieces
1 (8 oz.) bag of baby
carrots, cut in halves
2 lbs. lean ground beef
1 lb. ground turkey
1 tsp. each dried savory
(or sage if you cannot find savory), garlic powder, onion powder
1 and ½ cups plain bread
crumbs (dried, fine ground variety)
3 eggs, beaten
Grated cheese
Preparation:
Heat oil, on high, in a 6
quart stock pot; sauté onions till tender, about 3 minutes. Add beef broth and water; bring to a boil. Lower heat to medium; add in potatoes and
carrots.
Preheat oven to 350F. In a large bowl, combine beef, turkey,
seasoning, bread crumbs and eggs. Mix
together thoroughly; form meatballs of about a 1 inch diameter; makes about 60
meatballs.
Place meatballs on baking
sheet and bake for about 10 minutes; just to brown the meat, not cook all the
way through. Dab each meatball on a
paper towel to remove excess grease before putting into the stock pot. Cook for 30-40 minutes, or until vegetables
are very tender.
When serving, sprinkle
grated cheese on top of soup.
Makes 8-10 servings.
Mary Cokenour
