![Meatball & Mini Ravioli Soup]()
by Yvonne | Nov 4, 2019 | Fall, Italian, Recipes, Soups, Winter
If you’re a soup lover like me, a big pot of soup on a chilly Fall day is one of the best things you can do for yourself. I really love a good, hearty soup that I can have for at least two days or even just one and freeze the rest. Something with meat always feels like a main meal, too. If it has pasta or rice or bulgur, I see no need to have bread on the side, but that’s just me; it’s filling enough with one of those types of carbs.
One of my heartiest soup recipes I love to make in Fall & Winter is our traditional Italian Wedding Soup. I grew up on it. First, my Sicilian grandmother made it occasionally for the family Sunday dinner of 30+ people and then my mom started making it at home for us and I think she tweaked the recipe perfectly to our tastebuds, adding more cheese, meat and parsley to the meatball mixture. That soup takes more work, however, because it also has chicken in it, so this Meatball & Mini Ravioli Soup is like my shortcut version- similar taste in much less time.
In this recipe, I use small cheese-filled ravioli, which I found at Trader Joe’s. They take about 16-18 minutes to cook, so they are the last ingredient I add. The big ravioli just don’t make sense to me in this dish, but if you like that by all means use those instead. You could even skip the meatballs and get meat-filled ravioli (which I just thought of as I write this), but I really love the meatballs.
The very first step is to prepare those delicious meatballs. I was craving turkey protein for some odd reason (must be the Fall weather and thoughts of the upcoming Thanksgiving), but if you want to make the meatballs out of beef, chicken or even lamb, you can certainly do that.
I add a few special ingredients: Parmesan cheese, salt, pepper, minced garlic, dried parsley and homemade breadcrumbs. My breadcrumbs are darker than what you might see in stores because I made them from whole wheat bread slices. You can definitely use the store-bought ones, of course, not adding extra work for yourself like me in this case…
Some people skip this next step of baking the meatballs in the oven and they instead cook the meatballs directly into the pot. You can do that, too, but I like the flavor they get when baked first. If I’m in a real hurry, I’ll skip this step and simply sauté them in the pot directly. If baking, do so in the oven at 350°F for 30 minutes. Remove and set aside.
The next thing I do is start the base for the soup: Sauté onions, tomatoes, garlic in olive oil. Add dried herbs like parsley, thyme, oregano, if you like. Watch the salt because you’ll be adding the meatballs which already have salt in them.
You can skip this next step if your meatballs have browned nicely in the oven: Sauté to brown them for added flavor directly in the pot, just for a few minutes then remove and set aside. *If you did not bake them in the oven- please do this step.
Add as much water to fill the pot. In my Dutch oven, I add about 8 cups of water, gently pouring on top of the meatballs so as not to break them.
Once the liquid comes to a boil, allow the soup to cook for about 30 minutes over medium-high heat, covered. This makes the meatballs really moist.
When you’re about 20 minutes to finish time (or less, depending on the cooking time of the ravioli), it’s time to add these, too. 
In my case, these needed to cook for 16-18 minutes. As I said, just follow your ravioli package’s directions. If you’re making homemade ravioli (you’ve just become my hero), they’ll cook for way less time, like under five minutes.
Taste and adjust for salt, pepper and any other spices and herbs. Reduce heat to a simmer, so as not to overcook the ravioli or burst them apart, which sometimes happens on too high of a heat/flame.
Once the ravioli is cooked, you’re ready to serve. Gently ladle into bowls with about 3 meatballs per person (that works in my house, but more or less depending on your own preference). Add some Parmesan cheese on top and serve. That’s an absolute must for me…
What’s your favorite hearty soup dish to cook in the Fall and/or Winter?
Meatball & Mini Ravioli Soup
A hearty, delicious one-pot soup meal that will warm and fill you up on a chilly Fall or Winter day.
Serves 8
For the Meatballs
1 pound ground turkey or beef
1 1/2 teaspoon
sea salt 1/2 teaspoon freshly ground black pepper
1 tablespoon dried parsley
1/2 cup breadcrumbs
1/2 cup
Parmesan cheese
1 egg, slightly beatenFor the Soup
1/4 cup
olive oil 1/2 cup diced onion
1 tomato, finely chopped
4 cloves garlic, minced
8 cups water
1 pound dried mini raviolis
Fresh
Parmesan cheese, optional
Fresh flat leaf parsley to top the soup, optional
Preparation
Optional step to prepare the meatballs if you will be baking them: Preheat the oven to 350 degrees F.
To prepare the meatball mixture:
In a medium size bowl, combine all of the ingredients for the meatballs. Roll into small to medium size balls and place on a parchment-lined oven tray. Bake for 30 minutes then remove from oven and set aside.
In a large Dutch oven over medium heat, warm the oil. Add the onion, tomato and garlic. Saut until soft and translucent. Add the baked or raw meatballs, then the water.
Bring the liquid to a boil, then reduce the heat to medium. Cover and let cook for about 30 minutes- double the time if you’re adding raw meatballs instead of baked.
Add the ravioli or pasta and cook according to the instructions on its packaging, over medium heat.
Serve in individual bowls with 2-3 meatballs per bowl. Add fresh
Parmesan and freshly chopped parsley, if you have it.
![Zucchini & Cauliflower Soup]()
by Yvonne Maffei | Nov 29, 2017 | American, Dinner, Fall, Gluten-Free, Lunch, Soups, Summer, Vegetarian
My passion for soup intensifies every time I come up with a new way to blend different veggies. Since I’m usually always stirring in some kind of dairy into my soups- whether it’s milk, heavy cream or creme fraiche, this recipe is one I’m especially happy to show you because there is a secret ingredient in it that removes any need for dairy- perfect for vegans or those who are lactose-intolerant. 
Would you believe that the secret ingredient – cauliflower – is what makes it so creamy and milky? Without telling anyone there isn’t any cream in the dish, you might easily fool even your foodiest of foodie friends. Seriously. 
But there is another secret ingredient that is my go-to whenever I’m making soup and need a quick and convenient broth to add flavor and depth to all of my soups: the Saffron Road halal broths, whether it’s the vegetable, chicken or lamb broths. 
So you can start this dish with riced cauliflower OR fresh or frozen cauliflower florets. These are sautéed with chopped zucchini, some onion and garlic, too. Once the broth is added, the liquid should come to a boil. 
It should cook for about 20 minutes to soften all of the ingredients, then removed from heat and pureed with an immersion blender, one of my favorite kitchen gadgets to use when making my soups.
I then add in some fresh or dried herbs- always the fresh variety if and when you have those: parsley, dill, basil, cilantro- any or all of them. 
I like to serve this soup nice and thick with a drizzle of olive oil on top, but you could add more liquid- more broth or some water added to the broth. On the side, I love to serve this soup with Saffron Road’s Sea Salt Lentil Crackers, which are totally wheat free and a true gift to those who are avoiding wheat in their diets.
For that, I’m so thankful. Great halal products like Saffron Road’s broth and lentil crackers (which are also gluten free) that pay attention to the special diet needs so many people have today.
If you haven’t tried these products yet, check out my Instagram account on 11/30/17 where I’ll be giving away a week’s worth of Saffron Road coupons to one randomly-selected winner so there is no excuse not to give these fabulous products a try with your family.
To find out more about Saffron Road’s products and where they can be found at grocers near you, go to this link on their website. Follow them on Instagram, Twitter and Facebook.
This post was sponsored by Saffron Road Food. All opinions, recipes and photos are generated by the author.
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![Gluten-Free Pumpkin Cake]()
by Yvonne Maffei | Nov 23, 2017 | Breakfast & Brunch, Dessert, Fall, Vegetarian
If you’ve watched my Facebook Live video series with Dr. Madiha Saeed, you’ll probably know a little bit about this recipe and why it’s appearing here- because it’s a total family favorite- and now passed on to more family and friends.
Dr. Saeed started bringing this Pumpkin Cake to me to try quite some time ago and to show me how a non-dairy, non-wheat based “sweet” or treat could be healthy and delicious and easy to make –and something I would actually enjoy making and eating regularly.
And that’s exactly what this is- believe me, you just have to try it. You really won’t believe how good this recipe is and it will change the way you think about baking. I’m actually relieved that I can go dairy-free (if you don’t use ghee) and wheat-free and still have something to drink with my coffee or tea in the morning and afternoon- regularly.
[yumprint-recipe id=’120′]Get Dr. Saeed’s new book, The Holistic Rx: Your Guide to Healing Chronic Inflammation and Disease, on Amazon by clicking on the banner below:
![Pumpkin Parfaits with Yogurt, Honey & Nuts]()
by Yvonne Maffei | Oct 30, 2017 | Dessert, Fall
While parfaits are often seen on dessert tables, the use of pumpkin is hardly ever a staple found inside- at least not from what I’ve seen. But as I’m trying to incorporate many, many more plant-based produce into my diet I realized that the pumpkin is under-utilized as dessert option for things other than pies and rolls. I use pumpkin in soups and stews, but as a dessert it’s also something quite perfect to use if you’re looking for an alternative to super sweet desserts to serve.
That’s why I like this Pumpkin Parfait that is only sweetened with a small amount of honey and given texture with the addition of nuts and pumpkin seeds and made creamy by the addition of halal-certified Mountain High Yoghurt.
I chose Mountain High Yoghurt because it doesn’t have any funny stuff added- just what you expect from a homemade yogurt like your mom or grandmother used to make. Unfortunately, today many commercial brands of yogurt contain additions like gelatin (which can be pork-derived) with the notion that it keeps the shape of the product. Mountain High Yoghurt has a figured out a way to keep it natural and keep it’s shape just fine, as well. No funny stuff, which is why I like it so much.
I made it a dessert addition to my Autumn Harvest and/or Thanksgiving Table Menu ideas post, which you can find here, along with another recipe using Mountain High Yoghurt– my Pomegranate, Hazelnut, Pistachio & Olive Oil Yogurt Spread.
The recipe is super easy to make but you need some time to prepare because you really want to have made the pumpkin puree yourself, for best results. Get the recipe for homemade pumpkin puree here.
Use about 1/2 cup of Mountain High Yogurt per parfait (per person). Choose the best honey you can find, preferably a more runny honey and not the thick, raw kind because it doesn’t spread as easily.
You can make these in advance but not too far ahead or they might get a little runny. 1-2 hours in advance of serving is sufficient and keep them refrigerated.
[yumprint-recipe id=’119′]This post was sponsored by Mountain High Yoghurt. All opinions, recipes and photos are generated by the author.
![Cream of Broccoli & Cheddar Soup]()
by Yvonne Maffei | Dec 31, 2016 | Fall, Soups, Vegetarian, Winter
At this time of year, everyone talks about New Year’s resolutions. To top the list, it’s usually about getting fit and eating healthier. I think soups are one of the best kinds of dishes you can make at home to eat healthy, use up a lot of wonderful, delicious and seasonal ingredients and make great use of the money you spend on those ingredients. There’s no need to go to a restaurant just for a good soup, and those boxed soups just don’t cut it on the flavor and taste, in my opinion. Besides, you can control the amount of oils/fats and salt you use when making your own, which is something you’re not able to do when eating it elsewhere. Have I convinced you yet?
I know cooking takes time, and I am not an advocate of spending all your time in the kitchen. We all have lives to live and things to do, but planning ahead and cutting the work time in half by buying things already cut (i.e. riced broccoli; and a good quality vegetable broth like this one from Saffron Road, which is halal-certified and made with high quality ingredients). 
*My top tip for this recipe is to boil or steam the broccoli ahead of time because it makes for a creamier soup in the end. If you don’t have time to do that, it’s fine, but just be sure to use a minced or riced broccoli so that it cooks thoroughly in around 20 minutes. Once you puree it, it’ll be easier to do and result in a creamier soup.
Want to try the Culinary Classic Vegetable Broth by Saffron Road for yourself? Enter to win our giveaway for a FREE coupon here.
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![Creamy Mashed Potatoes]()
by Yvonne Maffei | Nov 28, 2014 | Fall, Potato Dishes, Side Dishes, Thanksgiving, Vegetarian, Winter
I can’t remember the last time we had mashed potatoes from a box. Just the thought of it brings to mind the empty feeling I get from any foods that are simply a semblance of real food. I know it’s convenient, economical and sometimes the only option for people, but perhaps if we looked to our grandparents and those before them and how not everything they made from scratch in their kitchens was difficult, messy and unworthy of our time. In fact, a recipe for mashed potatoes is one of those things that you learn how to make once or twice and you’re good for life. Never be intimidated by the process of boiling, peeling and mixing- and there definitely is no need for fancy gadgets like the one I’ve used below- a simple hand masher will do the trick just as well.
Here goes…
Maybe the most difficult part is peeling the potatoes. If that is too cumbersome, make it a rustic mashed potatoes dish and leave the peels on (just make sure you scrub the surfaces very clean before boiling). I also add a couple parsnips to the mix just because I like the added texture they give to the potatoes, but if you don’t have them or don’t want to use them, just leave them out altogether.
For 3-5 pounds of potatoes, I place peeled and quartered potatoes in a large Dutch oven of salted boiling water and cook on medium-high for about 30 minutes.
Simply stick a knife or fork into the potatoes to test their softness.
Drain immediately and let them cool a bit.
*At this point, you can even leave them in the fridge, covered, overnight and work on the next part when you’re ready. The only difference here is that you should reheat the potatoes (i.e. in the microwave) before making additions and mixing it all together.
Next, either place the potatoes in a large bowl or in your stand mixer (you can do this in parts if you have a large amount here like I did. Add salt and pepper generously but if you’re also going to top with gravy, you may want to hold back a little on the salt.
Next add the sour cream. I use whole milk sour cream, just my preference as any other type makes the potatoes watery, in my opinion.
And the whole milk (for the same reason). I always warm up the milk because I don’t like cold milk in warm potatoes. Also add softened butter, unsalted so you can control the amount of salt overall.
Use the paddle attachment for the stand mixer if you’re using that appliance.
With the stand mixer, you should be able to reach a desired consistency within 30 seconds on medium-high. Always be careful not to over mix, as the potatoes will become gluey.
Top with fresh or dried herbs and/or your favorite recipe for gravy.
Now you can tweak, enjoy, and make it over and over again!
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