soups

This is a long recipe and does take some time to make. But of all the soups I make this is the one that people ask for the most. I make up the meatballs ahead, bake them and freeze them. Then when I want to make soup it's a quicker process. The meatballs are also good in sauce or for sandwiches.I will make them using 3lbs of ground beef so I have them in the freezer.

Italian Wedding Soup
Italian Meat Balls:
Preparation:
Mix ingredients for meatballs. Roll into small bite size balls, I make mine using a 1 teaspoon scoop. Place on a rimmed baking sheet and bake at 350 for about 15 minutes. I like to use parchment paper for easy clean up. I like to make these and keep them in the freezer. It makes an easier day when you want to make soup.
Ingredients for the soup:
1-2 T e. v. olive oil
3/4 cup carrots, chopped (an Italian wedding soup staple)
3/4 cup onion, diced
1/2 cup celery
2 cloves garlic, sliced thinly
1 T balsamic vinegar
2 T dry sherry, Madeira, or Marsala wine
1 cup diced, smoked ham or Canadian Bacon, or 10 oz. of canned ham, broken up with a fork (not in some Italian wedding soup recipes but the ham adds a lot in our humble opinions).
I use 2 links of hot Italian sausage. I boil them. Cut in half lengthwise. Then slice thin.
5-6 cups chicken stock
More Soup Ingredients:
1 cup round pasta, such as shell. (One Italian wedding soup recipe we tried used a regular can of white beans instead of pasta. Another Italian wedding soup recipe used orzo. Try it every way!)
1 T dried oregano
5-6 large leaves fresh basil, chopped
3 cups arugula or baby spinach (we like arugula best, with its peppery taste)
3-4 T chopped Italian Parsley (for final garnish)
1/2 cup shredded Italian Parmigiano-reggiano (sprinkle before serving)
Soup Preparation:
Sauté onions, celery and carrots in olive oil over medium heat for 3-4 minutes
Add garlic and sauté 2 more minutes.
Add the ham, then the balsamic vinegar and let it be absorbed.
Add sherry and let it reduce
When sherry is almost evaporated, add the chicken stock, pasta, meat balls and oregano. Simmer for about 15 minutes, or until the pasta is soft.
Add the chopped basil and the whole arugula leaves, and simmer 1 more minute and remove from heat.
Add Italian parsley and Parmigiano-reggiano to complete this wonderful, Italian soup recipe
I like to make it ahead of time, sometimes even freezing it so I do not add the pasta till I am ready to eat it.
I add the arugula/spinach when I add the meatballs, stock, oregano. My family likes it cooked more. I usually let is simmer like that until the carrots/celery are soft. Then add the pasta. Or shut it off till I’m ready to eat. Then bring it to a boil and add the pasta. I usually have to add extra broth or water, it never seems to be enough when the pasta is put in so it’s better to add before.
I also like to put in a parmesan cheese rind if I have one. It gives a good flavor. Just take it out before serving. It looks kind of gross.
Meatballs
• 1 lb ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 2 cloves minced garlic
• 1/4 cup grated asiago cheese (could also use romano or parmesan)
• ¼ teaspoon fresh ground pepper
Mix all together. Roll into balls. I do small ones for soup, bigger if they are going into sauce for pasta.
You can either fry them in a pan with a little oil. I like to bake them. Use parchement paper for easy clean up. Bake at 350F 20 min for the little ones 30-40 for the big ones.

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Pumpkin Soup with Sage and Ham (this is addictive - made it last Thanksgiving and have not stopped making it since)

3 tablespoon(s) butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
2 cup(s) canned pumpkin puree (from one 29-ounce can)
1/3 cup(s) dry white wine
1 tablespoon(s) dried sage
1 bay leaf
3 1/2 cup(s) water
2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1 1/2-pound piece of ham, cut into 1/4-inch dice

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Directions
1. In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
2. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.
3. Wine Recommendation: Let a cool sauvignon blanc or Fumé Blanc from California bring its own combination of fruit and herbal flavors into play with the apple and sage of the soup.

italian wedding cake soup is awesome!!!!!!.....my son loves it w/ extra spinach

and msarro, can u taste the sweet potato a whole lot or just a hint?

When you eat a chunk of potato you can taste it. But for the most part the chili is AMAZING. You'd have no clue how well the sweet potatoes go with the spiciness. Its a personal favorite of mine.

Barszcz Czerwony (Borscht - Beet soup)

2 stalks celery, chopped
2 carrots, peeled and chopped
1 medium sweet onion, finely chopped
3 cloves garlic, pressed or finely diced
3 tbsp fresh dill, finely chopped
2 tbsp dried parsley
2 tbsp cider vinegar
1 1/2 tbsp butter
10 c. beef stock
4-5 large red beets, peeled and chopped
1/2 head green cabbage, chopped (small pieces)
1 parsnip, peeled and chopped
1/2 rutabaga, chopped
1 large tomato, pureed
Sea salt and pepper to taste

Directions:

1. In large stock pot, add celery, carrots, onion, garlic, dill, parsley, vinegar, and butter and saute on high heat until onions are translucent.

2. Add stock to above mixture. Reduce heat to medium-high. Mix and simmer for several minutes.

3. Add all remaining ingredients and simmer on medium heat for 30-35 minutes COVERED (unless you want a pink kitchen).

4. When fully cooked, blend until mixture is smooth. Note that I prefer the soup blended or smooth, however, you can opt not to blend and leave as-is.

5. Serve with dollop of sour cream or whole yogurt.

OMG!! mrd232!!!! I have been looking for a simple traditional borscht recipe!!!! I am SO making this on the weekend. Thanks!!!! Growing up we used to eat it with dried home made bread for dipping and sour cream....I'll have to modify the habit a bit, but I am going to enjoy this.

If you like cream style soups, these Kraft recipes are great...they use rice instead of cream and then process them in your food processor blender for the creamy texture. They are a favourite of mine.

http://www.kraftcanada.com/en/recipes/skinny-cream-soups-85873.aspx

2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery stalks, chopped
3 Tbsp. oil
2 cans (10 oz/284 mL each) condensed chicken broth
2 cups water
2 medium bunches fresh asparagus, trimmed, cut into 3-inch lengths (about 4 cups)
1/2 cup instant white rice, uncooked
2 cups milk
1/4 cup KRAFT 100% Parmesan Grated Cheese

Make It
COOK and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in asparagus and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.

ADD soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally.

Kraft Kitchens TipsSubstituteSubstitute 4 cups frozen or drained canned peas, chopped broccoli or chopped leeks for the asparagus.


Serving Size = 1 cup
Nutritional Information
Calories 142 Total fat 7.5 g Cholesterol 7 mg Sodium 687 mg Carbohydrate 13.9 g Dietary fibre 1.9 g Protein 6.1 g Vitamin A 52 %DV Vitamin C 15 %DV Calcium 13 %DV Iron 6 %DV Diabetes

Nutrition Bonus
This lightened up 'cream' soup is an excellent source of vitamin A and folacin.

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Valerie Bertinelli's Tuscan Style Soup (From the kitchen of valerie Bertinelli)

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 minutes
Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 mg of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig,com.

INGREDIENTS:

1-1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14-1/2 oz)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz. can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

DIRECTIONS:

Combine the first 10 ingrediants in a large saucepan, stirring well.

Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

Copyright @ 2009 ABC News Internet Ventures

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I soup.