The Shizz Fagioli
Want a quick soup that tastes amazing and is seriously easy to make for cooks of all skill level? Follow my recipe for The Shizz Fagioli: Italian wedding meets my ma Patsy’s Pasta Fagioli.
3-4 cloves of garlic smashed and chopped
1 small yellow onion, diced
1 15.5 ounce can great northern beans, NOT DRAINED (the Italian cousin to the black bean)
1 14.5 ounce can petite diced tomatoes
1 carrot, peeled and diced
1 32 ounce container chicken broth
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
1/4 cup dry medium shell pasta
1/4 dry acini di pepe (soup noodles)
1/4 cup frozen green peas
A handful of spinach or escarole
1-2 TBSP Olive oil
Mini- Meat Balls
1/2 lb ground beef
3 TBSP parmasean cheese
1/4 cup seasoned bread crumbs
Salt, pepper, garlic powder
1.) Heat 1-2 TBSP of olive oil in a medium pot on medium heat
2.) Sautee onion and garlic for about 4 minutes, or until clear
3.) Add diced carrots - sautee for about 3 minutes
4.) Add diced tomatoes, beans, and chicken broth
5.) Turn to simmer and add pasta noodles to soup base while you make mini meatballs
While soup base is simmering, add all mini-meatball ingredients to a bowl. Mix together with your hands (clean hands) and roll into tiny meatballs, about 3/4 inch in diameter.
Heat 1 TBSP of olive oil in skillet on medium heat and cook mini meatballs for about 5 -7 minutes, turning to cook on all sides until done.
Add meatballs to soup base and add 1/2 cup grated parmesan cheese to broth. Add pepper to taste - This recipe does not need a lot of salt as the cheese and broth contribute enough!
Let stand for 5 minutes and serve with a shake of grated cheese and a slice of crusty bread.
Tips on serving for toddlers:
Fork mash the meatballs into the soup so they are easy to chew in small, managable pieces.
Soft cooked beans offer an excellent source of fiber and protein - soups are an easy way to expose kids to beans