I had a really relaxed morning, strolling along the farmers market in Howth, a sea side area in Dublin. The market is small but offers a mix of stands from fresh pastries, vegetables, fish and meats to antipasti snacks. It really has a bit of everything which makes it a great starting point for my weekend shopping.
After I filled my bags with olives, herbs and other goodies, I enjoyed a walk along the port with a warming caramel latte in my hands. The sky was grey and the wind blowing strong creating a great set for the squawking seagulls and the musicians, playing soft Jazz tunes at the quay.
When I got home at lunchtime, I decided to cook a nice soup with meat balls, pasta and tomatoes to warm me up.
The soup was great and comforting and the rustic sourdough bread I bought at the market went really well with it. Just the kind of food you want after a long walk.
I spend the afternoon on the couch reading the paper and listening to some nice music. What a fantastic day!
Level: Easy | Time: 60 minutes | serves 4-6
100 grams small macaroni
200 grams of minced beef
3 TS of fresh breadcrumbs
2 cloves of garlic
1 red onion
1 tin of chopped tomatoes
750 mls of chicken stock
150 grams of French beans, cut into pieces
2 TS of dried Oregano
Salt and Pepper
- To prepare the meatballs, mix in a bowl the mince meat, half of the red onion (finely sliced), 1 clove of garlic (finely sliced), 1 egg, breadcrumbs, 1 TS of oregano, 2 TS of chopped parsley and Salt and Pepper. Allow the mixture to sit for 30 minutes before you rolling it into small sized balls.
- Heat a little bit of olive oil in a big heavy base pot. Fry the meatballs with the onion and garlic. When the meat balls are coloured all around, add the vegetables, tomatoes, the stock, and season well.
- Allow the soup to cook on a low to medium heat for 10-15 minutes.
- Serve with rustic bread!