Italian Wedding Soup, recipe provided below (adapted from Good & Simple)
- For meatballs:
- 1 small onion, grated
- ⅓ cup chopped fresh Italian parsley
- 1 large egg
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 slice white bread (crusts trimmed), grated or shredded
- ½ cup grated Parmesan (optional)
- 8 oz ground beef
- 8 oz ground pork
- For soup:
- 12 cups chicken broth
- 1 box frozen chopped spinach
- approx 6-8 oz of Acini de Pepe or other tiny pasta*
- 2 tbsp parmesan (optional)
- To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.
- To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.
Creamy Tomato Soup with Grilled Cheese Croutons, recipe provided below (adapted from Damn Delicious)
- For the Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 (28-ounce) cans whole tomatoes
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon chopped fresh parsley leaves, for garnish
- For the grilled cheese croutons
- 1 tablespoon olive oil
- 4 slices wheat bread
- 2 tablespoons unsalted butter, softened
- 4 ounces shredded sharp cheddar cheese
- Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
- Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
- Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.
- Serve immediately with “croutons”, garnished with parsley.
Rosemary Chicken Noodle Soup, recipe provided below (adapted from Gimme Some Oven)
- 2 Tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 3 cloves garlic, minced or pressed
- 8 cups (64 ounces) good-quality chicken stock
- 3-4 stalks *fresh rosemary (or more/less to taste)
- 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
- 2 cups shredded cooked chicken
- salt and pepper
- (optional: chopped fresh parsley for garnish)
- Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
- Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
- Serve warm, garnished with extra black pepper and fresh parsley if desired.
Sausage Meatballs, White Beans and Kale Soup, recipe provided below (adapted from Notey)
- 4 Italian sausage links, casings removed
- 1 large green bell pepper, diced
- 4 cups chicken stock
- 1 (14.5 oz) can cannellini beans, drained and rinsed
- 4 cups chopped kale
- juice from half a lime
- coarse salt and freshly ground pepper, to taste
- Take the sausages and pinch off little sections, rolling them into little balls. There’s just no other way around saying that.
- Add the balls to a large skillet and bring to a medium-high heat. Brown all over, roughly 7 minutes. Add the green bell pepper (and a tad bit of oil if needed), and sauté until slightly tender, 3 minutes.
- Add the stock, beans and kale. Bring to a boil, reduce heat and simmer for about 10 minutes. Add a nice pinch of salt and pepper, to taste.
- Now squeeze in that lime juice. Right? It’s nice. Taste it again. Done.
- Serve with crusty bread or crackers!