Abbott's tube (medicine) and Italian-Style Meatball Soup (recipes)

Abbott's tube (medicine)

Abbott's tube -->
Miller-Abbott tube

A tube with two lumens, one ending in a small collapsible balloon and the Other in a metallic tip with numerous perforations; used for intestinal decompression.

Synonym: Abbott's tube.

Italian-Style Meatball Soup (recipes)

Italian-Style Meatball Soup

Yield: Makes 8 servings

Ingredients:

1/2pound ground beef

1/4pound ground Italian sausage

1large onion, finely chopped, divided

1/3cup dry bread crumbs

1egg

1/2teaspoon salt

4cups Vegetable Stock With Tomatoes (recipe follows) or canned beef broth

2cups water

1can (8 ounces) stewed tomatoes

1can (8 ounces) pizza sauce

2cups sliced cabbage

1can (15-1/2 ounces) kidney beans, drained

2medium carrots, sliced

1/2cup frozen Italian green beans

Preparation:

1.Combine beef, sausage, 2 tablespoons onion, bread crumbs, egg and salt in large bowl; mix until well blended. Shape into 32 (1-inch) meatballs.2.Brown half the meatballs in large skillet over medium heat, turning frequently and shaking skillet to keep meatballs round. Remove from skillet and drain meatballs on paper towels. Repeat with remaining meatballs.3.Bring Vegetable Stock with Tomatoes, water, tomatoes and pizza sauce to a boil in 5-quart Dutch oven over high heat. Add meatballs, remaining onion, cabbage, kidney beans and carrots. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 20 minutes. Add green beans; return to a boil. Reduce heat and simmer, uncovered, 10 minutes.

Vegetable Stock with Tomatoes

Yield: Makes about 10 cups stock

Ingredients:

2medium onions

1can (28 ounces) tomatoes, cut-up, undrained

4stalks celery, cut into 2-inch pieces

3medium carrots, cut into 2-inch pieces

3cloves garlic, crushed

10cups cold water

8sprigs fresh parsley

2bay leaves

1/2teaspoon dried basil

1/2teaspoon dried thyme leaves, crushed

1/4teaspoon black peppercorns (about 15)

Preparation:

1.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.2.In stockpot or 5-quart Dutch oven, combine onions, tomatoes with juice, celery, carrots and garlic. Add water, parsley, bay leaves, basil, thyme and peppercorns. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours.3.Remove stock from heat and cool slightly. Strain stock through large sieve or colander to remove Vegetables. Press Vegetables lightly with slotted spoon to remove extra liquid; discard Vegetables.4.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.

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