Spicy Donair Flavored Soup with 1 lbs of Halifax Style Donair Meat shaved, shaped into Meatballs or cooked ground and a Mozzarella Cheese blend on top. Serve with a Side of East Coast Garlic Bread.
Servings: 6 portions
Equipment
- 1 Soup Pot
Ingredients
- 1 lb Cooked Donair Meat
- 100 g Short Pasta - Optional
- 1/2 C Tomato Paste
- 1/4 C Neutral Oil - or Rendered Fat
- Mozzarella Cheese Blend - 3:1 Mozzarella and Provolone
- Romaine Lettuce - Optional
Soup Base
- 8 C Beef Broth
- 1 C Tomato Juice
- 1 C Cream
- 1 C Donair Sauce
- 2 Tbl Franks RedHot Sauce
Seasoning
- 1 Tbl Paprika, Garlic Powder & Butter Popcorn Seasoning
- 1-2 tsp Parsley
Vegetables
- 1 Yellow Onion
- 1/2 White Onion
- 1-2 Tomatoes
- 5 Garlic Cloves
- 1/4 C Red Bell Pepper
- 1/4 C Green Bell Pepper
Instructions
- Prepare and Dice all the Vegetables and set aside. Have the Cooked Donair Meat set aside as well. Combine the Soup Base and Seasoning and set aside.
- Heat Oil and Tomato Paste in a Soup Pot over medium heat. Mix well with a wired whisk and Cook until the Oil starts to separate from the Paste. About 5 minutes. Add chopped Vegetables and sauté a few minutes.
- Turn the Heat to Max and add the Soup Base Liquids, Seasoning and Donair Meat. Bring to a boil, then simmer for 10 minutes. Add Short Pasta if adding and mix. Cover and remove from heat. Let sit 20 minutes to cool. Then adjust the seasoning if needed.
- To serve : Either add chopped Romaine Lettuce into a serving bowl or not. Ladle the Soup into the bowl and top with Mozzarella Cheese Blend. Place a plate on top to trap the heat and melt the cheese. Serve with a side of Garlic Fingers, Garlic Bread or Twisty Bread.