I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
and-held blender to blend soup smooth, or put through regular
oom-temperature water before starting soup.
Add salt, bouillon, chili
add reserved onion slices and cabbage, cook for 3-4 minutes
n zucchini and cabbage. Cover and simmer until cabbage is tender, about
Break into pieces
Add cabbage to soup; simmer, covered, for 5
In large pot, heat broth to simmer.
Meanwhile, mix beef, eggs, salt and pepper.
Shape into meatballs and drop into broth. Cut up onions, slice celery and carrots, shred cabbage and cut tomatoes in eights.
Mix ground beef with rice, egg, tomato sauce, salt, cumin and chopped onion.
In a pot put 2 quarts of water with 2 tablespoons salt to a boil.
While water boils, make small size, or as decided, meatballs.
Add meatballs to boiling water one by one until all meatballs are added to boiling water.
Cook for 30 minutes.
Serve with cabbage; cut in fine pieces and lemon.
an with cooking spray. Add cabbage, chopped onion, carrot, and celery
Cut cabbage into 1\" pieces, dice onion, green pepper, celery & garlic.
Mix all ingredience except cheese in a soup pot and bring to a boil. Turn heat down and simmer on low for at least 2 hours and up to all day.
Serve with cheese on top.
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
nd salt.
Stir the soup again and then cover the
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Mix the meatball ingredients together in a bowl
Saute beef in large soup pot; drain. Add onions, cinnamon, allspice, salt and pepper to taste. Cook until vegetables are yellow. Stir in broth, water and tomatoes. Cover and simmer 30 to 45 minutes. Add rice. Cover and remove from heat. Let stand 15 minutes. This recipe makes 6 to 8 servings, but I like to double it and freeze half. It freezes very well and it's always nice to have some on hand for cold evenings when you don't feel like cooking.
Step 1: The soup!
So first, we're
1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.