I wanted to do meatless Monday … my way. So I looked at a few Italian Meatball soup recipes and picked some ingredients and replaced the meat with vegetarian meatballs. The recipe translated awesome to the plate. The key to the dish is to not add the cooked meatless meatballs until plating to serve.
1 package Trader Joe’s frozen meatless meatballs.
2 carrots – chopped.
1 stock celery – sliced.
1 and 1/2 cup Napa cabbage – sliced thin.
1 cup chopped onion.
1/2 cup fire roasted red pepper – sliced.
3 cloves garlic – minced.
32 oz box/can chicken stock.
14 and 1/2 oz can diced tomatoes.
1 cup water.
1/4 cup olive oil.
1/2 tsp dried red pepper flakes.
1/4 tsp chopped fresh oregano.
To large pot add olive oil and heat on medium high heat. Add onion, celery and garlic and reduce heat to low to sauté.
Add to pot: chicken stock, water, diced tomatoes, carrots, dried red pepper flakes, fire roasted red pepper, oregano, and Napa cabbage and bring to boil. Reduce heat to bring to good simmer. Simmer for 40 minutes (add more water if necessary).
Microwave meatless meatballs when soup is done. Plate soup and add cooked meatball to bowl and serve with sliced bread side.
That’s all there is to making an awesome meatless Monday dinner!
Good Eating and Table Talk,
My action novels Goldplay and Veyron are available in select bookstores, and in all e-book formats. Signed copies available through http://www.rogerscouton.com