spicy meatball and vegetable soup

This soup is delicious and the meatballs are baked in the oven, so there is no messy frying. Add some fresh crusty Italian bread and you've got a meal. If you don't want it spicy, omit the chili peppers and if you want it vegan, omit the meatballs and add some chickpeas as your protein. You can also add some baby spinach at the end of the cooking time. This makes about 6-8 servings.

Ingredients for meatballs:

1/2 cup of freshly grated parmesan cheese
1/2 cup of finely grated bread crumbs
2 large eggs, lightly beaten
1 tsp dried basil
1 tsp dried hot chili peppers
1 garlic clove, crushed and finely chopped
1/4 tsp sea salt
1 lb extra-lean ground beef or chicken
1 tbsp olive oil

Ingredients for soup:

2 tbsp olive oil
1 medium onion, thinly sliced
1 sweet red pepper, finely diced
3 cups water
3 cups vegetable stock (low sodium)
3 thinly sliced medium carrots
2 spring onions, chopped
1 tbsp dried hot chili peppers
1 tsp dried basil
1/4 tsp sea salt
1/4 tsp freshly grated black pepper

Parmesan cheese for garnish

1. Preheat oven to 450F. Combine first seven ingredients in a large bowl. Add meat and mix well, blending ingredients with a fork. Roll into 1 inch balls. Lay out on a large non-stick baking sheet, which has been greased with one tsp olive oil. Bake for 15 minutes, turning once half-way through, until browned. Place cooked meatballs on paper towels to drain. Set aside.
2. Heat two tsps olive oil in large saucepan, with heavy bottom, on medium heat. Add onion and sweet peppers. Stir and cook for about 5 minutes, until softened.
3. Add the next 8 ingredients to saucepan, along with the cooked meatballs. Bring to a boil. Reduce heat to medium-low. Stir and cover. Simmer for about 10 minutes. Reduce heat to low and continue to simmer, covered, for about 30 minutes, stirring occasionally.
4. Serve in large soup bowls and sprinkle parmesan cheese over top.

Rosemary Scented Butternut Squash Risotto with Roasted Red Peppers and Black Olives

This is a variation of a recipe that my daughter sent to me. She got her recipe from a great vegan site: http://www.theveganfoodie.wordpress.com/. I have kept it vegan, but added a few things to my own taste. It's really delicious!I served this with Olive Ciabatta artisan bread.

Ingredients:

1 butternut squash, peeled and cut into one inch cubes
5.5 cups vegetable broth
3/4 cup chopped shallots
1 cup ripe black olives, oil curred
1/2 jar (150 ml) fire roasted red peppers
1 sprig of fresh rosemary or 1 tsp dried rosemary
1 1/2 cups arborio rice
1/2 cup dry white wine
2 garlic cloves, finely chopped
2 plus 3 tbsp olive oil
1 tbsp olive oil margarine
1/4 tsp salt
1/2 tbsp freshly grated black pepper

1. Preheat oven to 400F. Place cut squash on baking sheet and toss with 2 tbsp olive oil and salt and pepper. Roast for 35 minutes or until tender.
2. In the meantime, heat veggie broth (you can microwave this in a medium sized bowl).
3. In a heavy-bottomed pot heat 3 tbsp olive oil. Add shallots and garlic and saute 8 minutes (until translucent not brown).
4. Add rice & saute 2 minutes.
5. Add wine & cook 2 minutes. Add rosemary. Add a ladle or 2 of vegetable broth & stir. Cook until rice becomes almost dry. Keep adding 2 ladles of broth & stir every 2 minutes (at least).
6. When rice is 3/4 of the way done add margarine; squash; peppers & olives. Stir to blend.
7. Cook & stir until rice is al dente (should take about 30 minutes).