It's cold here. I know it's winter and all that, but it's freakishly cold. Like, don't go outside cold. So other than me going to work, J, the cat and I have been hiding out in our family room here on the mountain in front of the gas fireplace.
Last night, the cat didn't even wait for the family room to cool off like she normally she does. She followed me up to bed, and snuggled down between J and I so she was completely wrapped in the duvet that she'd pulled off of me. A fool she is not.
And what does cold weather call for? Warm, steamy meals that are easy, tasty, and that make leftovers that we can eat for lunch the next day or two.
This is a recipe from Rachel Ray. I'm not huge on her recipes, but this one is a winner that I've made for a long time from one of her 30 Minute Meals cookbooks. She lies, though...this takes 45 minutes or so. But no matter. Make this. It's delicious.
I present to you now Rachel Ray's Meatball and Macaroni Soup:
2 Tbsp OilFrom Rachael Ray's 30-Minute Meals 2
2 carrots, peeled and chopped
1 medium onion, chopped
salt and freshly ground black pepper, to taste
1 lb ground beef
1 egg, beaten
2 cloves garlic, minced
1/2 c shredded parmesan cheese
1/2 c plain bread crumbs
1/2 tsp nutmeg
4 c chicken broth
2 c water
1-1/2 c macaroni
4 cups fresh baby spinach
1. Heat oil in a Dutch oven over medium heat. Add carrots and onion, and cook covered, stirring occasionally until softened.
2. While the vegetables cook, combine meat, egg, garlic, cheese, crumbs and nutmeg to form mixture for the meatballs. Add broth and water to vegetables, cover and bring to a boil.
3. When broth comes to a boil, form meat mixture into balls and drop into simmering soup. As soon as all the meatballs are in the soup, add pasta and cook 10 minutes, until done.
4. As soon as the pasta is tender, add baby spinach and stir to wilt.