In a medium bowl, combine the bread crumbs, cheese, eggs, nutmeg, salt and pepper.
Form into small marble size meatballs and set aside.
Bring broth to a boil in a 3 quart soup pot.
Reduce heat to medium-high, add the meatballs, and cook them gently for 3 or 4 minutes.
Serve hot and enjoy this easy delicious soup.
Boil potatoes until tender. Spritz Pam in bottom of casserole dish.
Preheat oven to 350\u00b0.
Mix soup, milk, onion, salt and pepper by hand until creamy. Slice potatoes. Layer, starting with sliced potatoes to cover bottom.
Pour 1/2 of the soup mixture over the potatoes.
Cover with sliced cheese. (You usually have about 2 layers worth; always end with cheese.)
Bake, covered, for 30 minutes at 350\u00b0. This recipe can be adjusted to serve 6 to 15 by doubling recipe and using a larger, 9 x 13-inch, pan.
Put about 3 quarts of hot water in a large, heavy pot.
Open soup and stir into water until it is well mixed.
Dissolve bouillon cubes and onion soup mix in mixture.
Boil until it begins to thicken, about 10 to 15 minutes.
Open cans of chicken and add to the rest of the ingredients.
Open biscuits and pinch into small balls, about 5 per biscuit.
Drop into boiling broth. Stir until well coated with the broth.
Cover with lid and simmer 20 minutes.
f Cream of Chicken Soup (or any cream soup you like, but
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Brown ground beef and onion.
Mix and simmer for 1 hour.
(Can add broken spaghetti or small shells.)
Serve and enjoy.
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.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Brown onions and garlic in olive oil.
Add crumbled hamburg and brown.
Add onion soup, tomato sauce and tomato paste plus 2 cans of water.
Mix well.
Add seasoning, sugar, mushrooms and olives.
Simmer 1/2 hour.
Add more water, if needed.
Clean broccoli and cook with 1 teaspoon salt and butter.
Cook about 15 to 20 minutes.
Add chicken, cream of mushroom soup and salt and pepper to taste.
Cook about 3 or 4 minutes.
Put Roast Beef into Slow Cooker.
Cover with Soup Mix.
Sprinkle with the Black Pepper.
Top with the three Bay Leaves.
Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
Make gravy from drippings.
day.).
2. FINISH SOUP Remove bones from slow cooker
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
In a large boiler mix cream of chicken soup with 2 cans of water.
Peel and slice carrots into thin slices.
Add to soup. Peel and dice potatoes.
Add to soup.
Add celery and onions and slight pinch of Italian seasoning.
Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done.
About 30 minutes.
If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is.
Goes great with grilled sandwiches.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Combine potatoes, onion, chicken broth, and water in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in celery soup, chicken soup, and milk.
Heat thoroughly.
Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon.
Makes 2 1/2 quarts.