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
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.
In a large soup pot, saute the onion in
eftover cooked rice for this soup recipe. Add the cooked rice right
Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
Remove cover, add corn and salsa and simmer until corn is tender.
Ladle into soup bowls, top with cheese and chips.
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
Add meatballs, pasta and frozen veggies.
Return to boiling, reduce heat.
Simmer covered, about 10 minutes or till pasta and veggies are tender.
Ladle soup into bowls and sprinkle with cheese.
ntil done.
FOR THE SOUP: Bring water and broth to
eatballs according to package or recipe directions. Heat sauce in microwave
Mix first five ingredients together for the meatballs.
Pour remaining onion soup mix in large kettle.
Add the canned tomatoes and also fill each can with water.
Add to tomatoes.
Bring to a boil and drop in small meatballs.
Let simmer for 30 minutes. Then add the vegetables and simmer another 20 minutes.
(You can also add another package of dried onion soup mix if you like.)
In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
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.
In large saucepan, combine undrained tomatoes, beef broth, water, and Italian seasoning and bring to boiling.
Stir in meatballs, frozen vegetables, and pasta.
Return to boiling, reduce heat.
Simmer covered for about 10 minutes or until vegetables are tender.
Ladle soup into serving bowls and top with parmesan cheese.
Makes 4 servings.
eatballs (do not thaw if frozen), turning occasionally, until browned all
reshly browned/drained/seasoned) or frozen, in soup pot, over medium 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.
inutes.
3. Stir in frozen meatballs; return to a simmer
Mix the meatball ingredients together in a bowl