Week 289: Herbed Rice Meatballs in a Lemon Tomato Soup

On the menu for TUESDAY, NOVEMBER 18th is my newest soup, HERBED RICE MEATBALLS IN A LEMON TOMATO SOUP, ITALIAN HERB BREAD, & BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES. This lightly spiced, lemony tomato soup is hearty yet fresh, a perfect weeknight dinner the whole family will enjoy! Juicy meatballs made with ground beef, basmati rice, and fresh herbs simmer in a fragrant tomato broth that is bright, aromatic, and absolutely delicious. 

The soup begins by assembling the tasty meatballs, which are filled with tender ground beef, basmati rice, eggs, finely diced onion & garlic, and plenty of delicious spices and fresh herbs. They are browned in the oven to intensify their delicious flavor.

Meanwhile, onions, carrots, and celery are sautéed in the pot with olive oil and tasty spices such as coriander, cumin, and turmeric. Next, tomato paste and diced tomatoes are added to the pot along with homemade chicken stock and the browned meatballs. The soup is garnished with fresh cilantro & mint, lemon juice, and finely diced preserved lemon peel to add the bright, lemony finish to this delicious soup!

The bread companion this week is my ITALIAN HERB BREAD. This delicious bread is filled with garlic, butter and fresh herbs. This bread is a fan favorite and the fresh herbs in it will make a perfect compliment to your soup.

Our Brown Butter Toffee Chocolate Chip cookie starts with golden, nutty brown butter (of course) and is loaded with rich chocolate chips and crunchy bits of buttery toffee. As it bakes, the toffee melts into the dough, creating little pockets of caramelized goodness and  crispy edges that make each bite unforgettable. It’s a cookie that’s equal parts gooey, crunchy,  and melt-in-your-mouth delicious. - Payton from Baked with Brown Butter