Tag Archives: soup

Mini Meatball Soup with Rosemary

I spent the better part of my shift at work the other day trying to come up with a meal for dinner. My day was completely misspent, however, as I based my ideas on what I thought I had in the pantry. Even though  all my ideas were completely scotched, the soup that happened was so yummy.

I don’t know what my deal is lately with my refusal to run to the store for ingredients! If I don’t have something for the recipe, I will substitute or scratch the recipe completely and do something else. It’s a combination of stubbornness and laziness. Mostly stubbornness.

So I did it! I made the whole thing, tasting every step of the way to see what needed to be added, digging deep for spices way in the back of the cupboard….

spicy, meatball-y, tummy-warming soup.....

spicy, meatball-y, tummy-warming soup…..

….and then sent my lovely, obliging husband to the store for bread.

Oh well, you can’t win ’em all. 😉

~K

*Spicy* Mini Meatball Soup with Rosemary

Ingredients:

4 cups water to two parts each of chicken and beef bouillon (I ran out of chicken, so I used some beef and it changed the flavor. In a really good way)

2 Tablespoons minced garlic

1 whole green bell pepper, minced

1 whole white or yellow onion,minced

2 Tablespoons Olive Oil

Worcestershire Sauce

Beer, about 6 ounces

3 Bay leaves

3 sprigs rosemary leaves (I cut it directly off the stem into teeny pieces)

1 can diced tomatoes (the Italian seasoned ones) with juice

salt and pepper, to taste

———-

*If you like it a little thicker*

2 Tablespoons butter

2 Tablespoons flour

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For the mini meatballs:

( I only had 1/2 a pound of ground beef, use more if you have the stuff!)

*** I did not measure at all here, totally judged by when the meatballs held a shape well and weren’t too sticky***

1/2 lb ground beef

minced garlic

salt and pepper

Italian Breadcrumbs

1 egg

Instructions:

Mix the ingredients for the meatballs in a bowl with your hands, shaping them into the size balls you want. In the soup pot you’ll be using, brown the meatballs in some olive oil until browned on all sides. Take them out and set aside. Do not rinse the pot. 

Add the garlic, bell pepper, and onion to the pot and saute. Then add the beef/chicken broth, tomatoes, rosemary, and bay leaves. Bring to a boil, then add meatballs, Worcestershire sauce, and beer. Let simmer.

***At this point, I added the roux to thicken it. This is optional!***

In a saute pan, heat the butter until it’s frothy and bubbly. Then add the flour and, using a whisk, beat over heat until combined. Then add to soup.

—Taste this often so you can add more seasoning if you need to! I added a lot of pepper, because I like spicy, so don’t be afraid to add as it simmers. I did end up adding a little more beef bouillon near the end to amp up the savory-ness of it.—

Oh! And don’t forget the bread 😉

Enjoy!

 

 

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Classic Split Pea Soup

 

 

 

 

 

 

 

So, just a couple things I want to throw out there.

Pea Soup is not photogenic. Pretty sure it never has been and it probably never will be. I was trying all sorts of different angles to make it look prettier but in the end I just gave up and hoped that you guys would understand. I do have to say though that this is probably one of the best tasting ugly foods out there!

 

 

 

 

 

 

 

Secondly, you’ll need to get yourself a ham hock. I know…. it’s weird. I have been begging my mom for this recipe for ages, and when she finally gave it to me I saw the ‘ham hock’ in the ingredient list and it took me months to remember to buy one at the store. It’s an awkward looking package of meat & bone, but totally rocks in the soup.

So just grab those hocks and peas and let’s get goin!

Boiling the hocks & peas, step one.So just grab those peas and the ol’ hock and let’s get goin!

45 min to 1 hour later, add your veggies! Keep boilin’!

At roughly 2 hours of boil time, this is how thick it should look- notice how much it bubbled onto the sides of the pot- this is a very messy soup, so clean the pot ASAP!

 

 

 

 

 

 

 

 

 

 

 

So, remember how I said a few weeks ago that I never used to make soup? Totally did a 180 on that one- soups are my new favorite thing because you can just dump all the ingredients in a pot and wait a few hours and bam! Your house smells amazing and you can rest easy knowing dinner is prepared and it didn’t take any special culinary technique or constant attention to have a delicious product. And please… please don’t forgo the ham hock. It adds a delicious and hearty flavor to the soup and takes it to the next level for sure. This would make a less than satisfactory vegetarian soup.

Aaaand it makes so much that you’ll be eating it for days. And not get sick of it. Promise.

 

 

 

 

 

 

 

 

 

Let’s make some green soup!!

~M

Classic Split Pea Soup

serves 10-12. (or 2 people for weeks)

Ingredients

1 (2 lb.) bag of split green peas, rinsed

1-2 ham hocks (all I could find was a package of 3 small hocks- so I used 3 and had lots of meat.)

1 medium size bag of baby carrots, chopped

1 head of celery, chopped

1 large onion, chopped

Lawry’s seasoning salt, to taste

4 quarts water

Directions

Fill a large stock pot with roughly 4 quarts of water. Rinse peas and add to water with ham hocks and bring to a boil.

Boil these two ingredients for 45 min to 1 hour, then add the chopped vegetables and Lawry’s seasoning salt. I probably used 2-3 tsp.

After about two hours, carefully remove the ham hocks and cut the meat off the bone. Place meat back in soup and discard the bone.

Boil soup over med-high heat for another 15-20 minutes or until at your desired level of thickness. I like my soup extra thick so I let it go for a while!

Time:

3 hours

 

 

 

 

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Entering Soup Season….Finally!

I don’t know what makes it ‘soup season’ for me. Maybe just the shift from August to September does it for me, I don’t know! It’s still hot here but I just love soups. They are flavorful, comforting meals that can be ‘souper’ (hehe, sorry, I had to) healthy and fast while also filling you up and giving you leftovers. Which, as we all know just get better the second day. Why is that? Anyone know?

I accidentally (?) took a really long nap yesterday and woke up around the time Curtis was ready to eat, and I had nothing to offer. He, being the kind soul that he is, said (and I quote) ‘I’ll run to the store and grab something real quick.’ I was thinking more along the lines of rotisserie chicken or something, and he comes home with 5 bags of groceries, all ready to cook a hot meal! I love this man. When I saw he was making my favorite soup, I begged him to let me take notes so I could share the recipe.

Look at him 🙂

 

 

 

 

 

 

 

 

 

 

Apparently the man has been watching Julie & Julia over my shoulder because he immediately busts out the famous ‘Julia Child’ voice. ‘Add the sah-ha-halt….and the peppah…’ Hilarious.

Basically, you dump all the veggies in a stock pot with low sodium chicken broth and bring to a boil while you cut and cook the chicken. Once the chicken is done, add it to the soup and let it simmer another ten minutes or so! Best meal ever on a night when you A) took too long a nap B) have no time to spend chopping a buncha stuff C) still want a hot meal that isn’t fast food.

The result is a wonderful soup/stew that just warms your tummy and makes you feel like you just had the day off rather than a really long hard workday 🙂

Chock full of yumminess!

 

 

 

 

 

 

 

 

 

 

P.s. I asked Curtis for the name of this recipe, and he said,’ Soup.’

So, there ya go.

-K

Soup

3/4 small bag petite frozen white corn

1/2 bag frozen winter medley (cauliflower and broccoli)

2 cans green beans (drained)

2 cans sliced white potatoes (drained)

1 can diced garlic basil oregano tomatoes (NOT DRAINED)

1 can water chestnuts

48 oz low sodium chicken broth

3 pieces boneless skinless chicken breasts

Combine all vegetables in a stock pot with most of the chicken broth, leaving about 1 1/2 cups chicken broth for later. While the veggies are heating up (bring it to a boil) cut the chicken into pieces and cook with salt and pepper in a saute pan. Once the chicken is cooked all the way through, add the remaining chicken broth and cover on medium heat. Let sit for 3-4 minutes then add to stock pot. Let that simmer for about 10 minutes then serve with garlic bread or crusty French bread.

**I have not tried making this soup ever, but using fresh veggies would be amazing also! The reason this soup is so great, though, is that it’s so quick and using fresh would take longer, but taste phenomenal. So that part is up to you, but just take into account that it would take quite a bit longer**

This recipe could feed probably 3-4 people (taking into account that people will be having seconds, cuz they will.)

…..or it feeds two, leaving leftovers for a few happy days 🙂

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