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Dilled Tomato-eggplant Soup

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats			6	Servings

INGREDIENTS

1		Eggplant, peeled
1	T	Butter, * see note
6		Tomatoes, peel seed chop
2		Onions, finely chopped
1 1/2		Cloves garlic, minced
2		Bay leaves, crumbled
1	pn	Marjoram
8	c	Beef stock
1/3	c	Rice, uncooked
		Salt and black pepper
1/2	lb	Ground veal, ** see note
1/8	t	Nutmeg
1/8	t	Oregano
2	T	Fresh dill, minced

INSTRUCTIONS

Cut eggplant into 1-inch cubes. *** Saute in butter for 30 minutes
until lightly browned, stirring frequently. Add tomatoes. Reserve 2
teaspoons chopped onion and add remaining onions to the
tomato-eggplant mixture, along with the garlic, bay leaves and
marjoram. Cook over low heat for 15 minutes, stirring occasionally.
Add stock and rice and season to taste with salt and pepper. Simmer
soup, covered, for 40 minutes, then bring to a boil.  Mix together the
ground beef, reserved onions, nutmeg, oregano and  salt and pepper to
taste. Shape into 1/2-inch balls and cook in the  boiling soup for 15
minutes. Serve hot, garnished with dill.  Notes    - Original recipe
called for 3 tablespoons each butter and oil.  ** - I used 93%-lean
ground beef. The recipe called for veal. If I  substitute "extra lean
ground beef" in the recipe, MasterCook shows  the recipe to be about
35% cff. However, the MasterCook ingredient  list is from the USDA
Nutrient Database (I believe), and the USDA  Nutrient Database defines
extra lean ground beef as 17% fat.  Therefore, I believe 93%-lean
ground beef is acceptable. However, I  am leaving "veal" in the recipe
for those who may not agree with my  reasoning.  *** - Original recipe
called for soaking eggplant cubes in salted  water for 20 minutes. I
find this unnecessary if the eggplant is  fresh.  Recipe by: The Tomato
Book/Tarr (adapted)  Posted to EAT-LF Digest by "Deborah Kirwan"
<kirwan@creighton.edu> on  Oct 14, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 319 Calories From Fat: 125 Total Fat: 14g Cholesterol: 54.7mg Sodium: 2614.9mg Potassium: 655.7mg Carbohydrates: 31.6g Fiber: 1.2g Sugar: 9.2g Protein: 17.3g