This week's recipe is inspired by Lava Soup that appears in the Legend of Zelda: Oracle of Seasons. It is a trading item you receive when the Subrosian Chef is given an iron pot. This is a spicy homemade tomato soup that is easy to make. If you are vegetarian, you can enjoy this soup without the lava rocks.
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Gear:
Lava Soup:
12 fresh roma tomatoes
1 tsp. course salt
1/2 tsp. black pepper
2 T. extra virgin olive oil
2 shallots or 1 small yellow onion, chopped
2 cloves of garlic, chopped
1/4 tsp. red pepper flakes
1 can vegetable broth
1 T. tomato paste
1 tsp. GF Worcestershire sauce
2 T. garlic chili sauce - found in the Asian foods aisle
1 T. fresh parsley
1 T. fresh basil
Lava Rock Meatballs:
1 lb. Italian sausage or chicken sausage, ground
1 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 T. tomato paste
3-4 oz. fresh mozzarella in 1/2 inch cubes or pearls
Quest:
Lava Soup:
Preheat oven to 375 degrees. Cut tomatoes in half lengthwise. Place on a cookie sheet that has been lined with aluminum foil. Sprinkle a teaspoon of course salt and 1/2 tsp. of pepper on the tomatoes. Drizzle with extra virgin olive oil. Bake in oven for about 30 minutes.
In the meantime, start the meatballs. . .
Lava Rock Meatballs:
In a bowl, combine sausage, Italian seasoning, onion powder, garlic powder, cayenne pepper & tomato paste. Mix together well.
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| Take a small amount of meat mixture . . . |
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| . . . and wrap around a piece of mozzarella cheese. . . |
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| . . . to make a 1 1/2 inch ball. |
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| Place your meatballs on a broiler pan that is lined with aluminum foil underneath. |
Back to the Soup. . .
The tomatoes should be done by now or shortly. When finished, switch the meatballs with the tomatoes in the oven. Bake the meatballs for about 20-25 minutes until meatballs reach 160 degrees. Let tomatoes cool for a few minutes.
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Done tomatoes!
In the meantime, sweat shallot/ onions, red pepper flakes and garlic in a pot with 1 T of extra virgin olive oil. A pinch of course salt will aid in drawing out the water.
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| With a pair of tongs, peal the skin off the tomatoes. |
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Add the tomatoes to the onion/garlic.
Turn the heat to medium high start breaking down
the tomatoes with a spoon. Add vegetable broth.
Bring to a simmer. |
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| Broken down tomatoes! |
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Blend tomato mixture into a velvety consistency.
You can use a conventional blender but be careful
it's HOT!!
I recommend an immersion stick blender for jobs like this.
Less messy and a lot less clean up. |
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| That's nice consistency! |
Don't forget to check the meatballs!!!
The meatballs may start to ooze a little, but that's okay. Just let them hangout for a minute while we finish up the soup.
To finish up the soup, add Worcestershire sauce, tomato paste and garlic chili sauce, parsley and basil. Drop in the meatballs and bring to a simmer.
"Your Lava Soup is ready! It's molten hot!"
Let's make the meatballs! In a bowl, add beef, bread crumbs, onion, egg, salt, ginger and milk. Mix together - though you don't want to over mix. Shape into 1 1/2 inch meatballs.
Add pineapple chunks and bell peppers - shredded carrots might be lovely as well.
All cooked through!
