RECIPE: Meatball Soup by Deceptively Delicious

I know I am not the only one with a child who asks for chicken strips and fries at 4pm each and everyday. It’s funny how a picky eater will almost always approve of this chicken dish. Chicken, rolled in breading, served with a side of potato rolled in flour to coat. Dipping sauce of course must come with this fancy dish. Ketchup almost always taking home the win, day in, day out. Jeeze, how creative can I get with Chicken Strips and Fries.

This is why I will forever invest in SPY cookbooks for this house. Anyone that can show me how I can sneak vegetables into a meal fit for a picky eater, no cost ever matters. Between Jessica Seinfelds Deceptively Delicious, and the Weelicious Cookbook, I have been able to sneak so much food into this wee ones mouth, I will be forever grateful of their tips and tricks.

However don’t get me wrong, she doesn’t accept new meals like these willingly, I make a batch that I can bring out each and every dinner time, added to her regular request, and one of the days she will get up the courage to attempt a lick. And I’m being totally serious lovelies, all we get on the first try is a simple lick. Followed by a “yuck”, and then by an ever so graceful spit out. But we know better by now than to give-up hope, as usually that same sitting, she will try it again with a smile. It’s been said that in order for a toddler to love and accept a particular food, or meal, it can take up to 10 times of trying it. So put your wasteful concerns at bay, and grab some wine as this is going to take some serious patients mamas!

PS: Not only was this recipe a success, but I will never again make a meatball in this house with breadcrumbs again. NEVER! I can’t say I’ve ever eaten a meatball this moist! You are a genius Jessica Seinfelf. A genius!

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Recipe: Meatball Soup
Cookbook: Deceptively Delicious

INGREDIENTS
3oz Wholewheat Pasta
Nonstick cooking spray
1 tbsp Olive Oil
1 small Onion, chopped
2 cloves Garlic, chopped
1 {28oz} can Whole Peeled Tomatoes with Juice
1/4 cup Carrot Puree
1 1/2 tsp Salt
3 cups Chicken Broth
3 slices Wholewheat Bread
1 large Egg, lightly beaten
1/4 cup Sweet Potato Puree
1/4 cup Milk
1 tbsp Parmesan Cheese
1/4 tsp Pepper
1/4 tsp Paprika
1/2 lb Lean Ground Turkey

DIRECTIONS
Cook the pasta in a large pot of boiling salted water according to the package direction until al dente. Drain in a colander and set aside.

Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes.

Puree the tomatoes and their juices with the carrot puree in a food processor or blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.

Meanwhile, put the bread in a large bowl. Add the egg, sweet potato puree, milk, parmesan, 1 tsp salt, the pepper, and paprika, let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth, form into mini-meatballs 1/2-inch in diameter.

Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12 to 15 minutes. Stir in the pasta. Serve sprinkled with parmesan.

PS: I made a few minor changes to my recipe. I did not use cooking spray or oil, substituted with 1 tbsp coconut oil. I also chose ground beef over ground turkey. No rhyme or reason, just my own preference when it comes to oils and meats.