Italian Wedding Soup

Ingredients

Meatballs

½ pound ground beef

½ pound ground pork

½ cup Italian style bread crumbs

¼ cup finely chopped fresh parsley

3 cloves garlic, minced

½ cup grated parmesan or pecorino cheese

2 large eggs

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

For the soup

1 medium yellow onion, diced

2 large carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

½ teaspoon Italian seasoning

8 cups chicken broth - plus more as needed

2 cups water

1 cup dried acini de pepe pasta - or other small pasta, see note

3 to 4 cups baby spinach - plus more if desired

Olive oil

Salt and pepper to taste

Grated parmesan or pecorino cheese for garnish

Chopped Italian parsley for garnish

Instructions

Make the meatballs: In a medium bowl, combine all the meatball ingredients using your hands until evenly combined. Do not overmix. Shape into small 1-inch balls. Set aside.

Heat a few drizzles of oil on a large Dutch oven or pot over medium heat (I use a 6-quart pot). In batches, sear the meatballs until lightly browned on all sides, about 5 minutes. Do not overcrowd, otherwise the meatballs will steam and not brown. Meatballs won’t be fully cooked at this point. Transfer meatballs to a plate and set aside.

To the same pot, add about 2 tablespoons of olive oil. Saute the onions, carrots, and celery until softened, about 8 minutes, stirring occasionally. Then, make some room in the center and add a drizzle of oil, the minced garlic, and Italian seasoning. Saute for another 1-2 minutes until fragrant.

Stir in the chicken broth, water, and salt and pepper to taste. Bring to a boil. Return the seared meatballs to the pot, and add the acini di pepe pasta. Stir to combine.

Bring to a boil again, and then reduce to a simmer. Simmer, with the lid partially covered, for about 15-18 minutes or until pasta is tender and meatballs are thoroughly cooked.

Add spinach and simmer for another minute until softened. Season with more salt and pepper if needed.

Garnish with grated parmesan cheese and parsley. Serve with bread, if desired. Enjoy!

Source: https://cookingformysoul.com/italian-wedding-soup-2/

TOM YUM SOUP WITH SHRIMP

 For 4 Person(s)

STOCK

• 2 Pieces Chicken Wings
• 6 Cups Water

TOM YUM

• 4 Cups of your chicken stock
• 3 Stalks Fresh Lemongrass
• 3 Small Slices Fresh Galangal
• 6 Leaves Fresh Kaffir Lime Leaves Shredded
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Lime Juice
• 5 Whole Fresh Thai Chilli Peppers
• 3 or 4 Fresh Mushrooms
• 1 Tablespoon Prik Pao Roasted Chili in Oil
• 8 Large Shrimp
• Fresh Cilantro for Garnish

METHOD - STOCK

Cut one your 2 chicken wings into 3 pieces using a cleaver. Bring chicken to a rolling boil for about 10 seconds then drain, rinse and refill with fresh cold water and bring to a boil again. Let it boil for a few minutes then  reduce heat to high simmer for at least 30 minutes.  Feel free to add a bit of salt and pepper while it's simmering. Remove the chicken, and what remains is your stock.

METHOD - TOM YUM

Slice galangal into small discs, and slice lemongrass diagonally.  Slice mushooms. Wash your lime leaves and slice each leaf in half. Whack the Thai chilli peppers with a cleaver. Wash the prawns and shell them without removing the tails.

Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. You can adjust flavors by reducing fish sauce & lime juice, to suit your taste. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.  

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.

Creamy Turkey Noodle Soup

 

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion diced (y'all know I don't eat onions so we omit this)
• 2 celery ribs sliced - I used my Pampered Chef Chopper and diced
• 2 carrots sliced - I used my Pampered Chef Chopper and diced
• 2 cloves garlic minced
• 4 tablespoons all-purpose flour
• 1 1/4 teaspoons poultry seasoning - I used Weber Kick-n Chicken and was probably closer to 2 tsp
• 6 cups chicken broth - I used one container of HEB Chicken Broth + 1 tub of Chicken stock + 2 cups of water
• 1 cup half & half - I used Heavy Whipping Cream
• 6 ounces egg noodles
• 12 ounces cooked turkey or chicken, cubed

Instructions

• In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
• Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
• Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
• Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

Notes: This was really tasty and thickened up on its own as we let it sit to cool enough to eat.

Source: www.thetoastykitchen

Thai Tom Yum Soup with Shrimp

Ingredients

• Soup
• 2 L chicken broth
• 3 tbs Tom Yum paste
• 1 garlic clove, minced
• ¼ cup of minced lemongrass
• 3 kaffir lime leaves (make a little tear in each leave)
• 3 tbs fish sauce
• 3 tbs lime juice
• 1 cup of coconut milk
• 450 g (1 pack) of cooked Thai rice stick noodles (see note below)
• 20 shrimps (more or less depending on how many per person)
• Garnish
• 2 tomatoes, diced
• Coriander, chopped (about 2 cups)
• Enoki mushrooms or shiitake mushrooms, optional

Instructions

1. Add stock to a large heavy pot over medium-high heat.
2. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
3. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
4. Add your shrimps and simmer an extra 3 minutes.
5. Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
6. Laddle the broth over the noodles and garnishes.

Cooking rice stick noodles is sometimes confusing because the instructions on the packages are not always very clear. Unlike pasta, rice noodles must be cooked off the stove. To use them in soups, just soak them with boiling water, covered, for about 7 to 10 minutes, stirring them gently every 1 to 2 minutes to help loosen them. If your noodles are very thin, they will probably cook under 7 minutes, taste often to make sure they’re ready. Drain and then you’re ready to go.

Source: http://www.valerieskeepers.com/thai-tom-yum-soup/

Slow-Cooker King Ranch Chicken Soup

1

cup chopped yellow onions

1

medium red bell pepper, diced (1 cup)

3

tablespoons vegetable oil SAVE $

1

teaspoon salt

1

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1

can (18 oz) Progresso™ creamy mushroom soup

2

cups Progresso™ chicken broth (from 32-oz carton)

1

can (4.5 oz) Old El Paso™ chopped green chiles 

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

lb boneless skinless chicken breasts

1

package (8 oz) cream cheese, cubed, softened

Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Steps

• 1

  Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
• 2

  In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
• 3

  Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
• 4

  If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

Instant Chicken Noodle Soup (in a jar)

Source: Oxygen, February 2016

Easy Chicken Wonton Soup

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Skinny Slow Cooker Tortilla Chicken Soup

Prep time: 5 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1¾ cups and 2 tablespoons tortilla strips

Ingredients

Soup:
• 1 pound boneless, skinless chicken breasts 
• 1 small onion, diced
• 15-ounce can reduced sodium black beans, rinsed and drained 
• 12-ounce bag frozen yellow corn 
• 8-ounce can tomato sauce 
• Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies 
• 4.5-ounce can chopped green chilies 
• 1-ounce less sodium taco seasoning
• 32-ounce Pacific® Organic Low Sodium Chicken Broth 
• ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
Optional toppings*: 
• reduced-fat sour cream
• sliced jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese 
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

1. Place the chicken on the bottom of slow cooker. 
2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
3. Cover and cook for 4 hours on high or 8 hours on low.
4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well. 
5. To serve, ladle 1 3/4 cup of soup into each bowl and, garnish with 2 tablespoons of the tortilla strips.

Nutrition Information

Per Serving (1¾ cups and 2 tablespoons tortilla strips):

Calories: 331

Fat: 4g

Carbohydrates: 52g

Fiber: 7g

Sugar 11g

Protein: 25g

WWP+: 8

Source: skinnymom.com

roasted cauliflower soup

PREP TIME 15 MINS • COOK TIME 45 MINS • SERVINGS 4

1 medium head cauliflower
3 tablespoons ghee, bacon fat, or coconut oil, divided
sea salt and black pepper to taste
1/2 cup diced onion
1/2 cup diced carrot
1 teaspoon fresh rosemary or other fresh herbs of your choice
3 cups Bone Broth (chicken, see here)

OPTIONAL GARNISHES
4 teaspoons extra-virgin olive oil or truffle oil
2 slices bacon, cooked and diced

Preheat the oven to 375°F.

Chop the cauliflower into 1- to 2-inch pieces. Place the cauliflower in a large roasting pan. Melt 2 tablespoons of the ghee, bacon fat, or coconut oil and drizzle it over the cauliflower. Toss the cauliflower to evenly coat and season liberally with salt and pepper. Roast the cauliflower for 30 to 40 minutes or until the edges begin to brown.

While the cauliflower roasts, prepare the rest of the soup ingredients. Melt the remaining 1 tablespoon ghee, bacon fat, or coconut oil in a soup pot over medium heat and sauté the onion, carrot, and rosemary along with a dash of salt and pepper until the onions are translucent and the carrots are soft, approximately 8 minutes. Add the Bone Broth, reduce the heat to low, and simmer for 10 minutes.

Reserve 1/2 to 1 cup of the roasted cauliflower for garnish. Place 2 cups of the roasted cauliflower plus 2 cups of the broth mixture in a blender—taking care not to fill it too much, as hot liquids tend to expand in the blender. Put the blender lid firmly in place on top of the pitcher, but remove the center “valve” piece from the lid. Hold a thick kitchen towel over the lid, covering the hole where the valve normally stays. Blend on low at first, then briefly blend on high. This will give your soup a creamy texture. You may choose to blend all the cauliflower and broth mixture; if so, do it in batches so as not to overfill your blender.

Add the blended soup back to the soup pot and stir to combine. Serve garnished with the reserved roasted cauliflower chunks and a drizzle of a high-quality extra-virgin olive oil or truffle oil and/or chopped bacon, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3808-3810). Victory Belt Publishing. Kindle Edition.