The Family Table: Take it easy after Thanksgiving dinner
To those of you who will cook the turkey and stuffing, those of us who bring the sides say 鈥渢hanks.鈥�
My mother-in-law is the chef for our family蘑菇视频 Thanksgiving, and knocks it out of the ballpark every year, and it蘑菇视频 no small undertaking. While the number of attendees at her dinner may vary year to year, it蘑菇视频 always in the double digits.
Every year, we walk away from the table full, but more importantly, we get to catch up, laugh and share time together.
As delicious as the food is, the time spent together is always the best part of a holiday.
The second best part might be the leftovers 鈥� at least for those of us who are only taking home a little. Having hosted holiday dinners (we do Christmas for everyone at our house), it can sometimes feel like we鈥檙e eating or trying to reinvent what remains at home for far too long.
Sometimes, we just need to step away.
Below, I鈥檝e a recipe for those of you who want something simple when you run out of leftovers or if you鈥檙e looking for an easy meal when you鈥檙e tired of them.
While I made the chicken broth from scratch (and yes, you could totally use turkey bones to make a turkey stock), it蘑菇视频 just as simple to buy some from the store.
That蘑菇视频 exactly what I did with the meatballs since most grocery stores sell pre-made ones in their fresh meat department. While I鈥檇 love to make every single thing we eat from scratch, every once in a while, I need a break and take the easy way out.
This soup, which is hearty enough to serve as a meal with some good crusty bread, comes together in no time. The preparation is mostly inactive and the most time you鈥檒l spend on it will be grating the zucchini.
It蘑菇视频 a simple way to get dinner on the table in no time at all, and a nice break from from the hustle and bustle of the kitchen 鈥� especially for those of you who may be spending hours slaving over the stove to get tomorrow蘑菇视频 big dinner on the table.
Lemony Meatball Soup
8 cups chicken broth
24 pre-made meatballs, roasted in the oven
陆 cup fresh parsley, chopped
Juice of 2 lemons
3 eggs
1 cup small pasta (I used ABCs)
2 small zucchinis, grated
Salt and pepper to taste
To a large soup pot, add the chicken broth, parsley and zucchini. Bring that to a boil, and stir in the meatballs and pasta. Turn the heat to low and simmer with the lid off for about 30 minutes. In a small bowl, whisk together the lemon and eggs. Stir in 1/3 cup of hot broth. Slowly pour the mixture into the pot of soup while stirring. Serve immediately.