MOUTH-WATERING RECIPES FROM A FORMER LAS VEGAS RESTAURANT OWNER WHO IS ALL ABOUT CREATING BUDGET FRIENDLY MEALS.
THE WORLD’S GREATEST MEATBALLS
INGREDIENTS:
1-lbs. Italian Sausage (Hot)
1-lbs. Ground Beef (80-20)
3- TBSP Extra Virgin Olive Oil
2 Eggs
2 Cups Parmesan Cheese
2 Cups Italian Bread Crumbs
Seasonings: 1 tsp. Salt, Pepper, Oregano, Basil, Onion & Garlic Powder.
INSTRUCTIONS:
Remove the skin from the Italian sausage. In a bowl or mixer add sausage, beef, eggs and mix together. It’s important that you mix it really well. Got it?
Preheat oven to 350 degrees.
Add the seasonings and mix really well.
Add Parmesan Cheese and don’t be shy with it. Mix it really good my dear friend.
Add Italian Breadcrumbs. Mix it until your bowl is clean on the bottom.
Roll baby roll! I recommend making three sizes of meatballs for the wedding soup (roughly 1 oz.), of course spaghetti (2 oz.) and meatball sandwiches (3 oz.).
Add Extra Virgin Olive Oil to baking sheet and spread out oil evenly.
Place meatballs on the baking sheet and lightly squirt Extra Virgin Olive Oil over the top of the meatballs.
Bake a couple of minutes until meatballs begin to turn light brown and then flip over. You don’t want to overcook them because you want to finish cooking them in the soup so the juices bleed into the soup. That’s the secret to making amazing soup. Some people like a more crusty texture to their meatballs. If that’s you, just cook longer. Using a tablespoon makes flipping meatballs over easier.
Most important step is once meatballs are ready to come out of the oven make sure the left over juice goes into the soup. The flavor adds an incredible bliss to your soup.
SIMPLY THE GREATEST WEDDING SOUP EVER
INGREDIENTS:
2 TBSP. Extra Virgin Olive Oil
2 Cups Diced Onions
2 Cups Minced Celery
1 Cup Shaved Carrots
1 TBSP. Minced Garlic
1 Cup White Wine
2 Cups Spinach (Fresh or Frozen)
2 Cups Chicken Stock
5 Bottles of Water (Tap Water Can’t Be Trusted)
Seasonings: 1 tsp Italian Seasoning, Basil, Oregano, Salt, Pepper, Garlic & Onion Powder
INSTRUCTIONS
Place your large pot or Dutch oven over the stove. Turn heat to medium high and squirt Extra Virgin Olive Oil.
Add diced onions and minced celery and begin sautéing. Stir & mix well.
Add shaved diced carrots and continue sautéing. Stir & mix well.
Squirt Extra Virgin Olive Oil to keep from burning.
Add garlic and sauté for 40 seconds. Keep it moving, stir and mix really well.
Add your favorite white wine and let the alcohol reduce for a few minutes. Give it a good mix, my friend.
Turn heat and begin to cook soup low & slow.
Add your bottled waters and powdered chicken stock. Stir until your heart is content.
Add meatballs (1oz.).
Add more bottled water if needed.
Add seasonings, dance in the kitchen & stir the way you do. Oh Baby, that’s hot!
Add spinach and let yourself go down the rabbit hole to escape life’s challenges for a little while as you stir it all real good.
Add orzo, stir & cover with lid.
Once it comes to a boil you’ve just made the best soup ever for your family and/or guest.
Now scoop into a bowl, top with Parmesan Cheese & serve.
May God bless you.
A Special Thanks To:
Music Produced & Composed by Phillip Nathaniel Freeman (ASCAP) The Big Boom.
I strongly recommend anyone to use this amazing Composer and Musician.
You can find him on Fiverr.
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