Parmesan Meatballs with Star Shower in Sea of Tumeric.
I don’t normally have #MeatballMonday two weeks in a row, but as the Bavarian lockdown light shuffles interminably into eternal hard lockdown, I am running low on creativity. This is a reliably tasty soup from my hand-written and hyper-personalized Denglisch recipe binder.
On the one hand, boiling meatballs instead of pan-frying them deprives them of the Maillard Reaction–easier to spell in German, Röstaroma–that makes them super-delicious. On the other hand, it’s easier to clean up the kitchen after supper, which is not insignificant.
It started as a “Tuscan” soup, but as I have suffered so many insulting takes on “American” food, my Golden Rule is to refuse to put a regional label on anything that does not come from a local expert. This is “Soup with Meatballs and Kurkuma.” Punkt.
The first time I made this recipe, I discovered that while my local supermarket had 27 different shapes of pasta from Italy and nearly as many shapes of egg noodles from Germany, there was nothing resembling “Orzo”. I chose tiny shells from Baden-Württemberg. This week I used stars for a little Advent Flair.
(I later discovered Orzo in a different supermarket, in the Turkish specialties section. Good to know for the next recipe, but the egg noodles taste so good!)
I also used spinach. Kale violates Mr Radish’s religious convictions.
The beautiful smokey yellow comes from Kurkuma (for some reason I can neither spell it correctly on the first go nor remember the English word) and smoked paprika powder. I’ve got a steady dealer for the former, and obtained the latter at an annual market day that didn’t happen this year. The traveling spice trader has no internet presence. Let us enjoy the smoke today.
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