Soups!

dragon_girl26

It's been cold outside lately, so of course I've been on a soup kick. Today I'm planning to make this Italian wedding soup for the week:

Author: Mary Ann Dwyer
Servings: 4-6
INGREDIENTS
Meatballs:
1/2 lb. ground chuck
1/4 cup Italian panko bread crumbs
2 Tbsp. parmesan cheese
1 Tbsp. chopped fresh parsley
1 garlic clove, minced
2 Tbsp. milk
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2 tsp. Italian seasoning
Soup:
2 Tbsp. olive oil
1 cup yellow onion, finely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
3 garlic cloves, minced
7 cups chicken stock
1/4 cup fresh dill, chopped
1 tsp. oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup acini di pepe
2 cups, fresh spinach leaves, rinsed, stems removed and julienned
1/4 cup parmesan cheese
In a medium bowl, combine all meatball ingredients and mix thoroughly.
Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
Add acini di pepe and continue to cook for 6 minutes until pasta is tender. (I keep these separate, personally)
Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
Add spinach and parmesan and cook for an additional 2 minutes.


Please share some of your soup recipes...looking for ideas!

jagodfrey08

I make semi-homemade chicken noodle soup.

2 cartons of Sam's Choice chicken bone broth
1 large can cream of mushroom soup
1 deboned and skinned rotisserie chicken
4 stalks of celery, chopped
1 medium sweet onion quartered
3-4 cups of baby carrots, sliced
1 cup of frozen peas
1 cup frozen corn
1 heaping spoonful of minced garlic
1/4 chopped parsley
2 tsp turmeric
S&P to taste
2 cups extra broad egg noodles

Place all ingredients except noodles, peas, and corn in a pot. Bring to boil. Turn down the heat and simmer for at least 4 hours. About 30 minutes before serving, add corn and peas. 10 minutes prior, add noodles. Turn off heat and stir. Serve when noodles turn al dente.

jagodfrey08

Sorry. I double posted

lilithsrose

I don't use exact measurements when making soups. I estimated on the ingredients, so you may need to make adjustments, but here is a simple one that I enjoy.

2 Cartons of Chicken Stock
1 Cup Brown Rice
1 Can of Chickpeas or 2 Cooked & Chunked Chicken Breasts
2 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
Salt, Pepper, Garlic, Parsley and Bay Leaf

Place all ingredients in a pot and simmer for about a 20 minutes. Soup is ready when rice is fully cooked.

vegan4lyfe2012

One of my favorites:

Pasta Fagioli Soup

Prep 15 minutes
Cook 1 hour
Makes 8 servings


Ingredients

1 (29 ounce) can diced tomatoes, undrained
2 (14 ounce) cans great Northern beans, drained and rinsed ( or 3 ½ cups cooked from dry)
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
1 tablespoon dried parsley
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound ditalini pasta (or any small pasta shape)


Directions

In a large stock pot, combine diced tomatoes, beans, spinach, vegetable broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

Add pasta and cook uncovered until pasta is tender, approximately 10 minutes.

Enjoy with a piece of crusty sourdough bread!

laur357

I love wedding soup!

Creamy Cauliflower Cheddar Soup
(I am not a recipe follower, so I recalculate cals whenever I make this based on the exact amounts I use at that time. Generally around 150-180 calories per cup when I'm finished, and I usually get 6-8 servings)

1 diced medium/large onion
I head of cauliflower (you can use frozen in a pinch)
1 diced and peeled carrot
2 stalks of celery
2-4 cloves of garlic
2 medium potatoes, around 10 oz total (I've used russet and red) - cut in small cubes
2 tsp. butter or olive oil
Salt, pepper, cayenne pepper
Chicken stock or vegetable stock (usually 3-4 cups)
Milk (I usually only need about 1/2 -2/3 of a cup)
Cheddar cheese (or favorite cheese - I've used Gruyere, Parmesan, pepper jack, reduced and full fat versions)

Soften onion, carrot, celery, and garlic in butter. Add potatoes and cauliflower, and just enough broth to cover vegetables. Add salt, pepper, and cayenne to taste. (You can leave the cayenne if you don't like spicy food.)
Simmer for 20 minutes or until all veggies are tender.
Use an immersion blender to puree soup, while slowly adding milk until creamy. Stir in shredded cheese.

This ends up tasting like potato soup. Modifications - you can leave out the potatoes, but I find they help create a really creamy texture without adding a lot of fat or heavy dairy products. Garnishes - anything you like on potato soup: extra shredded cheese, sour cream, chives, crumbled bacon, chili oil

MelanieCN77

Here'a a recent thread about Soup over in Food & Nutrition! http://community.myfitnesspal.com/en/discussion/10488500/favorite-soup/p1