Ooooh, I LOVE soup, especially this time of year! There is nothing more comforting than a warm bowl of homemade soup and a slice of bread or a dinner roll….I LOVE bread! I was SOOOO excited to see that Overwhelmed with Joy was doing a Soup edition of her Favorite Ingredient Friday. I love soup so much that it is really hard to not post a BUNCH of soup recipes, so I’ll pick a couple of my current favorites and post them and then link back to some of the soup recipes that I have posted in the past 🙂 To see more soup recipes, or to share your own, please click on the picture above and go to visit Overwhelmed with Joy.
The first recipe I want to share is a Rachael Ray recipe…… to see HER original version you can click on the picture, here’s my version 🙂
Mini Meatball Soup
2 carrots, peeled and sliced
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound extra lean ground beef
1 egg, beaten
2 cloves garlic, minced
1/4 cup finely grated parmesan cheese
1/2 cup seasoned bread crumbs
1/2 teaspoon ground nutmeg
6 cups chicken or vegetable broth
2 cups water
1 can diced tomatoes
1 1/2 cups dried pasta (I use mini shells or salad macaroni or whole wheat elbow macaroni
1 pound fresh spinach, coarsely chopped (I use whatever greens I have on hand)
In a deep pot over medium heat add chopped carrots, celery and onions and bay leaves and enough water or broth to keep it all from sticking and burning on the bottom. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.
And here’s another favorite…..
Crockpot Split Pea and Potato Soup
- 1 pound green split peas, sorted, washed and drained
- 2 medium yukon gold potato, grated and held in salted water until ready to add to crockpot (at least 5 minutes)
- 2 carrots, diced
- 1 small onion, diced
- 1 stalk celery (with leaves, if possible) diced
- 1/2 teaspooon dried thyme leaves
- 8 cups vegetable or chicken stock
- salt and pepper to taste
In 4 quart crockpot combine all ingredients and let cook on high for 4-6 hours or on low for 8-10 hours. Set lid slightly sideways to allow steam to escape for last hour of cooking (on high, if you have set it to low all day). I like to quickly run my stick blender through this to smooth some of it out, but if you prefer a chunkier soup, you can skip that step.
Serve in large open bowls and garnish with: sour cream, chives, croutons, grated sharp cheddar cheese, very finely diced ham, very finely diced tomato, soy (or real) bacon bits.
I like to serve this soup with a soft dinner roll and a green salad.
Here are some of the other favorite soups that I’ve posted in the past….