Stephen Colbert once said that soup is “America’s hottest liquid food trend.” We like the way he thinks. Iconic Campbell’s Soup, has taken to marketing its product through a “Go” campaign, using a Tumblr-like web site and packaging its soup in pouches instead of cans. Love it.
Colbert correctly assessed the campaign as a good’un, and he referenced Campbell’s partnering with Spotify so we Millennials – the darlings of the marketing universe – can create “soup-inspired playlists.” He said, “It’s like a mixtape you make for your girlfriend, only your girlfriend is a bag of soup.” You can watch him opine on soup at this link: http://www.eater.com/2012/11/16/6521215/stephen-colbert-soup-for-millennials-is-the-hottest-liquid-food-trend
Now, perhaps you’re wearing of hearing about our Mima, which is tough darts – because we’re going to talk about Mima’s soup. She had a lot of good ones and few superlatives, especially the meatball stew. We’ll share, of course, but first a little history lesson.
Obviously soup has been around for millennia, which is a happy thought for us Millennials, n’est-ce pas?
But it turns out it was the French who really designated it as part of their language. According to truefoodmovement.com, the word “…restaurant” comes to us through a bowl of broth. The French used to sell a “concentrated, inexpensive soup” called a restaurant (i.e., restorative) in the 1500s, which was billed as a cure for exhaustion. In 1765, a Parisian entrepreneur opened a shop that specialized in these hearty bowls, and the word restaurant became permanently attached to a place where you buy prepared food and sit down and eat it. The rest is history.” Read the whole fun piece at http://truefoodmovement.com/history-of-soup
And then try tortilla-meatball-soup, a little like Mima’s albondigas.
Tortilla Meatball Soup
2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 6-inch corn tortillas, cut into ½-inch-thick strips
¾ tsp kosher salt, divided
6 garlic cloves, minced and divided
1/3 c panko
1 pound ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 Tbs olive oil
2 c chopped onion
2 c cubed red potatoes
1 c sliced carrot
3 c fat-free, lower-sodium chicken broth
2 c water
½ c shredded Monterey Jack cheese
¼ c shredded extra-sharp cheddar cheese
½ c chopped fresh cilantro
Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet.
Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel.
Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray.
Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
Combine 1/4 tsp salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined.
With moist hands, shape the meat mixture into 24 meatballs.
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat.
Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan.
Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally.
Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.
Add peppers, broth, and 2 cups water; bring to a boil.
Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally.
Return meatballs to pan. Add remaining 1/2 tsp salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
Ladle 1 ½ c soup into each of 6 bowls; top each serving with 4 tsp Monterey Jack cheese, 2 tsp cheddar cheese, and 4 tsp cilantro. Top evenly with tortilla strips.