Morina Gael It is a cozy homemade soup that is a combination of tasty meatballs, caramelized onions, greens, and a work of rich broth to make an effective family food. The food is easy and adaptable so that you can modify the ingredients according to your preferences. By using simple ingredients and healthy food, you are able to create a tasty, hot soup that would be suitable anywhere.
Start by Sautéing Onions and Garlic
The first thing to do is to prepare a large pot and sauté chopped onions and garlic over a low flame until it becomes soft and slightly caramelized. They can be cooked a longer period of time to enhance their flavor and provide a rich base to the soup. This gives the broth its natural sweetness and richness.
Use Beef Tallow for Rich Flavor
Using beef tallow instead of common cooking oil saute the onions and garlic. Tallow provides a savoury richness which balances the meatballs and gives the soup a better taste.
Prepare Homemade Meatballs
At the same time the onions and garlic are cooking prepare the meatballs. As the base, use ground beef made of grass. Add three eggs to three pounds of meat to aid in holding it together. Season with salt, pepper, chopped garlic and onion.
Add Fresh Breadcrumbs
Add freshly ground sourdough breadcrumbs to the meat. Breadcrumbs prevent the meatballs to fall apart and give it a smoother feel after it has cooked in the soup.
Broil the Meatballs Before Adding to the Soup
Form the meat mixture into small meatballs and put under the oven broiler on the highest level of the heat approximately, five minutes of time are sufficient. This process is the light brown of the meatballs and it also contributes to maintain the shape of the meatballs before being put in the broth.
Create the Broth
Add pot with onions and garlic that is sautéed with water, and boil. To add a little taste, put in a couple of cubes of organic bouillon. The bouillon makes the broth rich and provides a richer savory flavor to the soup.
Simmer the Meatballs
When there is a boil of the broth, it is time to put the ready-made meatballs in the pot. Turn down the heat and leave the soup to simmer then take a couple of minutes to enable the meatballs to cook thoroughly and impart their taste to the broth.
Cook Pasta Separately
When you intend to include a small pasta like pastina, do not cook it in the same pot but rather cook it separately. Liquid is easily absorbed by pasta, and therefore it is better to cook it alone to ensure that the soup broth does not thicken up too much.
Add Swiss Chard for Fresh Greens
Fresh Swiss chard goes well with the soup and should be added towards the end of the cooking process. The greens will soon dry up in the hot broth. The Swiss chard offers a less bitter taste than more bitter greens that are used in such soups.
Finish with Whisked Eggs
Adding texture and protein, add several eggs into a bowl and pour into the hot soup slowly as it stirs. The eggs are cooked immediately in the broth and create filamentous sheets that are delicate in nature and create a creamy texture to the soup.
