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

Turkey Stew

A twist on our typical zuchini, squash, asparagus recipe.  A very protein packed, quick dinner that is warm & hearty.

ingredients 

1 pound of ground turkey
2-3 carrots chopped
1 can kidney beans, drained
1 can vegetable soup
season salt
celery seed

preparation

1. Brown turkey meat in wok w. olive oil
2. Add carrots, zuchini & kidney beans & a 1/3 cup of water…cook for 12-15 minutes on medium heat
3. Add vegetable soup and seasonings…cook on low to medium for additional 12-15 minutes

serving size

4 servings

Cranberry Bean Soup

One of my Grandma Cheyne’s delicious soup recipes.  It seems no matter how hard I try to make my soup like hers…it just doesn’t turn out the same.  (It must be that special Grandma touch that gives it that added taste….or is she keeping a special ingredient a secret…..LOL, we’ll never know!)

ingredients 

1 pound of dry cranberry beans
1 onion chopped
1 or 2 cloves of garlic (can substitute with a teaspoon of garlic powder)
3 tablespoons of oleo or butter
1 box of pastina or square noodle flakes (optional)

preparation

1. Soak the beans overnight in water (or cook the beans on low heat for 2-3 hours till tender if not soaking)
2. Put all ingredients together with 12 cups of water
3. Cook on low to medium heat for 3-4 hours
4. A half hour before the soup is done cooking — you can add pastina or square noodle flakes to the soup if desired.

serving size

1 batch

Tomato Bisque

Tasty tomato soup recipe that Dee and I collected from a cooking course that we took in Cincinnati. 

ingredients 

2 cans (28 oz ea) diced tomatoes in juice
2 cans (6 oz ea) tomato juice
1/2 cup fresh basil, chopped
1 medium onion, diced
4 cloves of garlic, minced
1/2 quart of heavy cream
Salt & pepper to taste
3 tablespoons of olive oil
Roux to thicken
** You can experiment with this recipe by adding sugar ‘to taste’ as well.

preparation

1. In a heavy bottomed soup pot, add oil and saute onions & garlic on medium heat until translucent
2. Add tomato & juice, let cook for 15 minutes
3. Add cream, basil & roux — cook until roux is cooked out, about 15 minutes
4. Puree in blender or food processor & strain
5. Season with salt & pepper
6. Serve with rosemary croutons & parmesan cheese 

serving size

1 pot

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.

Grandma Cheyne’s Mushroom Soup

This is one recipe that no matter how hard I try, I cannot produce the same result as my grandmother when she prepares this for Christmas Eve dinner every year.  You need to have an ‘acquired’ taste to enjoy this treat…however if you are fond of the fungi family…you’ll no doubt love this warm combination of pasta, mushroom & sauerkraut juice.  (Don’t knock it until you try it…you might be surprised…just like Green Eggs & Ham!)

ingredients 

1 lb of fresh mushrooms
1 small onion (chopped fine)
1 clove of fresh garlic (chopped fine or minced)
3 tablespoons of butter or margarine
1 small can of sauerkraut juice
1 package of pastina or other small pasta of your choice  (have the pasta pre-cooked)

preparation

1. In a large skillet, add the mushrooms, garlic & onion & enough water to cover musrooms.
2. Cook the mushrooms until all the water evaporates; add additional water & continue this process until the mushrooms are a dark, black color.  (You want to almost burn the mushrooms, however do NOT burn them…continue this gradual process adding of water and cooking to evaporation until the black color is achieved)
3. Once the mushrooms are dark black in color & you have evaporated the last cycle of water, add the butter/margarine to the skillet & 1 can of sauerkraut juice.  Also add in the pastina. You can add as much pastina as you like…however, keep in mind the more pasta you add….the less the end result will resemble soup.  (So add the pasta sparingly)
4. Let everything simmer for 1 to 2 hours on low to infuse pasta with the mushroom & sauerkraut flavor.

**Note: You can add more sauerkraut juice and/or water to balance the soup’s liquidity and/or sour content.

serving size

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

Tortilla Soup

Received this hearty, warm dish from our friends Jim & Christy as part of our post-partum meal extravaganza.  It is suppose to be very similar to the tortila soup you can order at Max & Erma’s restaurant.  Christy says you can ‘kick it up a notch’ by adding cans of Rotel in-place of the diced tomatoes.  You could also put in a little more chicken than the recipe calls for if you want to make it a bit heartier.

ingredients 

2 – 10 1/2 oz cans cream of mushroom soup
2 – 10 1/2 oz cans cream of chicken soup
2 – 10 1/2 oz cans cream of celery soup
2 – 10 1/2 oz cans cheddar cheese soup
2 – 15 oz cans chicken broth
1 – 15 oz can diced tomatoes
1 cup salsa (chunky)
1 – 4 1/2 oz can diced green chilies
1  onion, chopped
1/4 cup fresh cilantro, chopped
4  garlic cloves, minced
1 teaspoon red chili powder
Salt, to taste
Pepper, to taste
4 chicken breasts, cooked and chopped 

preparation

1. Simmer all ingredients above for 1 to 2 hours.

serving size

1 pot (easily serves 4 persons (or) – 2 people/2 meals)

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)