Mama’s Italian Wedding Soup

Tiny meatballs made of ground beef, beaten egg, bread crumbs and parmesan are combined with spinach, carrot and pasta for this delicious Italian soup.  No wedding required!

ingredients 

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 Tbsp grated Parmesan cheese
1 teaspoon dried basil
3 Tbsp minced onions
2-1/2 quarts chicken broth
2 cups spinach – packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots 

preparation

1. In a medium bowl, combine the meat, egg, bread crumbs, cheese basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in spinach, pasta, carrot and meatballs.  Return to boil; reduce heat to medium.
3. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.

** You can add shredded rotisserie chicken to this as well. 

serving size

10 servings

Beef Vegetable Soup

Here is another great soup recipe from Grandma Cheyne.  This vegetable soup is one of her favorites that her Mom (my Great Grandmother) use to make.  She mentioned that her mother actually use to make the noodles homemade for this…i’m thinking semi-homemade will do for me (buying packaged noodles), but it’s quite amazing to think of a time when everything was made from scracth.

ingredients 

12 cups of water
1 to 1.5 lbs of beef shank and soup bone
1 large can of chopped tomatoes
3 stalks of celery (chopped)
3 to 4 carrots (chopped)
1 medium onion (chopped)
1 to 2 cans of beef broth (14 or 16 oz. size)
1 to 1.5 lbs of mixed vegetables frozen (or canned)
You can also add fresh cauliflower and/or broccoli
Salt, pepper & parprika to taste
Egg noodles or pasta of your choice

preparation

1. Cook water, beef shank and bone until all comes to a boil
2. Skim the foam off of the top that is created from the boiling of the meat
3. Add all of the other ingredients and cook on slow boil or simmer for 2 hours
4. Cook noodles separately and individually add to the soup when serving.  Another variation is to add pastina (those small round BB pasta you typically see in wedding soup) into the soup about a half hour before it is done cooking.

serving size

1 pot – you can increase the size of this recipe by doubling, tripling the all ingredients equally.

Chili with Smokey Chipotles & Black Beans

One of my favorites for a brisk Fall or cold Winter afternoon.  I came across this little beauty through the CinWeekly (Cincinnati popular culture magazine).  CAUTION:  Based on the batch of Chipotles you use, this little wonder can spice up your world.  (FYI, Chipotles are actually dried, smoked jalapenos)  For added ‘smokey’ taste, leave a bit more of the bacon bits & grease in the chili.

ingredients 

8 oz. bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2 inch cubes
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 lbs 85% lean ground beef
2 – 16 oz. cans black beans, drained & rinsed
28 oz. can diced tomatoes, with juice
28 oz. can tomato puree
1/2 teaspoon table salt
2 tablespoons brown sugar
1 chipotle pepper in adobo sauce, plus 1 teaspoon of the sauce (if you want more heat, add more of this to suit your taste)
2 limes cut into wedges

preparation

1. Fry bacon in large soup or stock pot oven over medium heat, stirring frequently, until browned, about 8-10 minutes. Leave 2 tablespoons of fat and bacon pieces in pot.
2. Saute onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne until vegetables are softened and beginning to brown, about 10 minutes.
3. Increate heat to medium-high and add half the beef; cook until it browns, about 5 minutes. Add the other half of the beef and cook another 5 minutes.
4. Add beans, tomatoes, tomato puree, salt, brown sugar, chipotle pepper and sauce; bring to a boil, then reduce heat to low & simmer, covered, stirring occassionally, for 1 hour.
5. Remove cover and continue to simmer 1 hour longer, stirring occassionally. If chili becomes to thick, you can add a little water. Adjust seasoning with additional salt.
6. Garnish with limes & serve with fresh shredded cheddar & oyster crackers for toppings  

serving size

8 persons (could be streteched for a few unexpected guests)

Reuben Casserole

Deanna & I received this recipe from Maryann at our wedding shower in 2006.   Maryann was my parent’s neighbor for years on the street where I grew up in Pittsburgh…she was always like a second mom to me.  (Another great ‘delicacy’ from her was ‘Sauce Sandwiches’…this doesn’t require a recipe, just good homemade red spaghetti sauce and two slices of white bread…shower with a little bit of mozzarella if you’d like.)

ingredients 

1 bag sauerkraut, rinsed
1 lb cornbeef, chopped
1 cup thousand island dressing
1 lb swiss cheese
12 slices rye bread, cubed
1 stick margarine

preparation

1. Rinse sauerkraut & add to 13×9 pan
2. Add chipped cornbeef on top of sauerkraut
3. Add thosand island dressing on top of cornbeef
4. Layer swiss cheese on top
5. In mixing bowl, add 12 slices of cube rye bread
6. Cover rye bread with 1 stick of melted margarine & toss.
7. Add bread mixture on top of 13×9 pan and bake uncovered at 350 degrees

serving size

1 pan