Gingery Meatball Soup

April 20, 2015 Leave a Comment
Gingery Meatball Soup

Gingery Meatball Soup

 

After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.

 

Gingery Meatball Soup Recipe

 

Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice

 

Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving

 

(Recipe for Gingery Meatball Soup was in a magazine)

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Lime and Chicken Soup

February 28, 2015 Leave a Comment

 

Lime and Chicken Soup

Lime and Chicken Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Lime and Chicken Soup Recipe

 

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

 

Juice 2 of the limes and cut the remaining lime into thin slices.  Mince the jalapeno and the cilantro.  Chop the tomato and the red onion.  Cube the cheese.  Cut the tortillas into strips.

Place the chicken in a large saucepan.  Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken).  Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper.  Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste.  Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes.  Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs.          6 serving

 

(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Cream of Mushroom Soup

January 11, 2015 Leave a Comment

 

Cream of Mushroom Soup

Cream of Mushroom Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Cream of Mushroom Soup Recipe

 

Cream of Mushroom Soup

½ lb. fresh mushrooms, any kind

1 medium size yellow onion

3 Tbsp. oil

3 Tbsp. flour

2 cups Kitchen Basics Beef or Chicken Stock

2 cups total of milk, cream, plain yogurt, and/or sour cream

 

Slice the mushrooms, including the stems, and dice the onion.

In a soup pot, heat the oil.  Sauté the onion on medium heat for 3 minutes.  Add the mushrooms and cook for 3 more minutes, stirring constantly.  Remove from the heat and allow the mixture to cool slightly.

Shake the flour over the mushroom mixture and whisk to blend.  Stir in the broth and whisk in the dairy product(s).  Heat thoroughly on a low to medium temperature.

 

(Recipe for Cream of Mushroom Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Escarole Soup

December 29, 2014 Leave a Comment

 

Escarole Soup

Escarole Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 Escarole Soup Recipe

 

Escarole Soup

1 head escarole

1 large onion

1 ½ cups diced celery

3-4 cloves garlic

8 cups basic vegetable stock (I use Kitchen Basics because it has LOW SODIUM)

2 bay leaves

2 Tbsp. olive oil

1 tsp. oregano

Salt and pepper

Parmesan cheese, grated (optional)

 

Tear the escarole into small pieces.  Dice the onion and celery.  Mince the garlic.

In a soup pot, begin warming the broth, alone with the bay leaves.

In a large saucepan, heat the oil, add the onion, garlic, celery and oregano, sauté for about 4 minutes (I would sauté until the celery is cooked) on low heat.  Add the escarole, stirring constantly, until it wilts.  Transfer this mixture to a soup pot.  Simmer gently for about 30 minutes.  Remove the bay leaves.

Season with salt and pepper to taste.

 

(Recipe for Escarole Soup, was in The Everything Soup Cookbook, 2002, 2014)

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