Soup-Wedding Soup

I am making a quick detour and adding this wedding soup in between Mexican recipes. This was also a newspaper recipe and the person sharing this wedding soup makes it with fresh spinach instead of frozen and a good quality story-bought chicken broth. She noted that the wold thing came together in fewer than 45 minutes, simple, and delicious.

WEDDING SOUP

1 quart chicken broth

2 cups water

1/2 cup pastina(tiny pasta)

3 teaspoons fresh parsley, chopped(divided use)

1 carrot, thinly sliced

1/2 pound spinach , chopped (if using frozen, be sure to squeeze it dry)

1/2 pound lean ground beef

3 eggs(divided use)

2 teaspoons Italian-flavored bread crumbs

3 teaspoons grated Romano or Parmesan cheese, freshly grated if possible(divided use)

1 small onion, finely minced

In soup pot, combine the chicken broth, water, pastina, 1 teaspoon parsley, carrot, and spinach and bring to a low boil. Meanwhile, make the meatballs that will go into the broth. Gently mix together the ground beef, 1 egg, bread crumbs. 1 teaspoon grated cheese, the remaining 2 teaspoons parsley and the onion.

Form tiny meatballs; you should have about 30 or so. Drop the meatballs into the boiling broth mixture and simmer until they are cooked through, about 10 to 15 minutes.

In a small bowl, beat the remaining 2 eggs. With a wooden spoon, stir the soup as you pour in the eggs. Remove from heat. Cover and let stand for 2 minutes. Serve with the rest of the grated cheese, if desired.

Serves 6 to 8.

Soup -Broccoli-Cheese Soup

Love to have soup and salad for a quick, light lunch on a cool day. This is another newspaper clipped recipe.

BROCCOLI-CHEESE SOUP

2 (10-ounce) packages frozen chopped broccoli

1/4 cup butter or margarine

1 quart water

1 teaspoon MSG (or Accent)

1 tablespoon chicken broth granules

1 teaspoon salt

1 (13-ounce) can evaporated milk

1/4 cup cornstarch

1 cup milk

1/2 pound Velveta cheese, cut into chunks

Saute broccoli in butter until soft (you do not have to thaw broccoli first). Add water, MSG, chicken broth granules ( or you may use real chicken broth instead of water and granules) and salt. Simmer for about 30 minutes or longer. Cool to lukewarm, and add canned milk. Mix cornstarch with milk and add to soup mixture. Simmer for about 20-30 minutes. Do not boil, or soup will curdle. Add cheese, and stir until cheese is dissolved. Makes about 2 quarts soup. It may be frozen for later use.

Soup -Cheese Soup

Soup is one of my favorites to have with a sandwich or salad. This cheese soup was tucked away in my drawer of recipes.

CHEESE SOUP

Boil: 1 pkg. boneless, skinless chicken breasts in 3 cups of water

When done, cut into small pieces and set aside

Add to chicken broth:

1 c. grated carrots

1 c. sliced celery

1 T. dried minced onion

1 stalk broccoli (optional)

Cook until almost done then add 1 cup diced potatoes

In microwave heat until very hot 1 lb. Velveeta Cheese and 1 cup milk

When potatoes are done, add hot cheese mixture and chopped chicken to vegetables.

Ready to serve!

Soup -Vegetable Chowder

I love soup on a cool day and even love it on a warm day. This is one made in a crockpot. A friend prepared it and shared the recipe with me.

VEGETABLE CHOWDER

2 cans of chicken broth

1 can cream of chicken soup

1 lg. velveeta

Pour all above ingredients into crockpot. Cook on low until creamy

Add:

1 pkg. frozen Pictsweet Seasoning Blend(diced onion, bell pepper)

1 lg bag frozen cut broccoli

1 lg bag frozen crinkle cut carrots

salt and pepper to taste

Let cook in crockpot 1-2 hours(Can cook on stove top faster)

Things that are good to add in for a larger portion or main meal:

chopped Eckridge sausage

2-3 diced potatoes

Bush's Garbanza Beans

Soup -Taco Soup

There is nothing better than a great bowl of soup on a cool fall or winter day. At one time I said that I could eat a potato each day, then the pounds began to sneak up on me, and now I think I could eat soup each day so that I don't eat such a large meal. This is another recipe from a friend. Soups on!

TACO SOUP

2 (13 3/4 oz) cans ready-to-serve chicken broth

15 oz can black beans, drained and rinsed

11 1/2 oz jar thick and chunky medium hot salsa

11 oz can Mexican-style corn

8 oz sharp cheddar cheese

Tortilla chips, broken into bit-size pieces

In a large saucepan, combine chicken broth, black beans, salsa, and corn. Simmer, uncovered, to blend flavors, about 5 minutes.

Grate cheese and divide it and tortilla chips in serving bowls: ladle hot soup into bowls. Serve with additional chips and cheese if desired. YUMMY!