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 beef, onion soup mix and eggs.
Make meatballs.
Place in oblong baking dish.
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.
tir two teaspoonsful of hot soup into the lemon mixture, then
nd pepper. Stirring occasionally, bring soup to a boil. Reduce heat
nd salt.
Stir the soup again and then cover the
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.
Mix the meatball ingredients together in a bowl
oom-temperature water before starting soup.
Add salt, bouillon, chili
ombine barley in a large soup pot with the 9 cups
Meatballs:
Mix all meatball ingredients together.
Form into
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.
To make meatballs, combine all meatball ingredients (except the orzo) and
ixture and roll into a meatball. Repeat with remaining beef mixture
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!
Combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
In a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
Store meatballs for later.
Add another 2 tbls olive oil and saute all the veggies except for the kale.
Add stock, water bay leaf, Italian seasoning and addition garlic.
Simmer for 30 minutes.
Add meatballs and kale and simmer for approx 20 minutes longer.
Serve with shaved parmesan cheese and crusty bread.
In large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
day.).
2. FINISH SOUP Remove bones from slow cooker