Spaghetti & Meatball Soup
This soup is classic comfort food. My husband says this is one of the best soups I have ever made. You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table. And you can use any small pasta you like.
- 1 lb. purchased frozen beef meatballs
- 1/2 cup each chopped carrots, celery and onion
- 3 cloves garlic
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, opt.
- 2 tablespoons olive oil
- 6 cups low-sodium beef broth, divided
- 2 (15-oz.) cans petite diced tomatoes
- 6 oz. dry spaghetti, broken into 2-inch pieces
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Preheat oven to 375 degrees.
Arrange meatballs on a baking sheet. Bake meatballs according to package directions.
Mince carrots, celery, onion, and garlic in a food processor.
Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.
Stir in 4 cups broth and tomatoes; bring to a boil. Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes. Stir in remaining 2 cups broth and season with salt and pepper. Stir in basil right before serving. Sprinkle with a little Parmesan cheese and serve.
Makes 6 servings (12 cups).
“The best way to escape temptation is to run to God.”
This couldn’t be simpler to make and very delicious. My husband says it is a 5-star.
- 1-2 lbs. lean ground beef
- 1 (16-oz.) can pinto beans
- 1 (16-oz.) can kidney beans
- 1 (16-oz.) can black beans
- 1 (16-oz.) can corn
- 1 (16-oz.) can beef broth
- 2 (16-oz.) can diced tomatoes, undrained
- 1 (10-oz.) can diced tomatoes with chilies, undrained
- 1 envelope taco seasoning mix
- 1 envelope ranch-style dressing mix
Brown ground beef, drain fat off. Open, drain, and rinse pinto beans, kidney beans, black beans, corn and add to your pot along with the beef broth and the tomatoes. Add and stir in dry ranch dressing mix and taco seasoning mix. Simmer over low heat until bubbly.
Serve with tortilla chips, grated cheese and sour cream.
“Your loving heavenly Father never takes His eyes off you.”
Impossible Cheeseburger Pie
This is a delicious impossibly easy pie to make for dinner.
- 1 lb. lean ground beef
- 1 large onion, chopped (1 cup) or 1 tablespoon onion powder
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz.)
- 1/2 cup baking mix (I used Bisquick)
- 1 cup milk
- 2 eggs
Heat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray.
In a 10-inch skillet, cook beef and chopped onion, if using, (I used onion powder) over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt and onion powder, if using. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
Makes 4 servings. I served with cantaloupe which was delicious with it.
“Even when everything seems meaningless, God still has a purpose for your life.”
Sloppy Joes for a Crowd
This is a great recipe for a church supper or when you need to serve a lot of people. I made a half recipe for 6 people and I didn’t have a lot left. I think that tells you they were pretty good.
- 7 pounds lean ground beef
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped celery
- 1/2 cup brown sugar
- 2 tablespoons prepared mustard
- 6 cups tomato sauce
- 1/2 cup white vinegar
- 2 to 3 teaspoons minced garlic
- Salt and pepper to taste
- 1 1/2 cups (6-oz.) shredded sharp cheddar cheese
- Hamburger buns
In a large skillet, brown beef, onion and celery. Cook in batches, if necessary. Drain any fat. Add all remaining ingredients except last two; cook 10 minutes.
Stir in cheese; cook until melted. Serve on buns.
Yield: 50 sandwiches
“May the words we speak point others to Jesus.”
Stuffed Pepper Soup
If you like stuffed green peppers, you’ll love this hearty soup.
- 2 lbs. ground beef
- 1 (28-oz.) can diced tomatoes
- 1 (28-oz.) can tomato sauce
- 1 (28-oz.) can water
- 2 cups chopped green peppers
- 2 cubes beef bouillon
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper, opt.
- 2 cups cooked rice
Brown beef in a Dutch oven over medium heat; drain. Add tomatoes with juice and remaining ingredients, except rice. Bring to a boil. Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until peppers are tender. Add cooked rice and heat until hot. Serve.
If you soup thickens and gets more like stew than soup, just add additional water or beef broth.
Makes 8 to 10 servings.
“Let the redeemed of the Lord tell their story.”
Dixie’s Boiled Dinner
This is my take on “New England Boiled Dinner”. Three ingredients, put it all in a pot, cover with water and boil until done. Serve with butter, salt and pepper to put on potatoes and cabbage.
- Kielbasa, cut into large pieces
- Cabbage, cut into large chunks
- Red potatoes, peeled
Fix enough for however many you are serving. Delicious for leftovers also.
“The Lamb who died is the Lord who lives!”
Cheesy comfort food. Very easy to make and very quick. 30 minutes and one pot and you have dinner on the table. Serve either Creamsicle Fluff or Strawberry Fluff after your meal. Refreshing and will cool your mouth off.
- 1 lb. ground beef
- 1 (1.5-oz.) pkg. mild taco seasoning
- 1 (10-oz.) can Ro-Tel Mild Diced Tomatoes & Green Chilies
- 1 tablespoon tomato paste
- 8 oz. spaghetti
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Mozzarella cheese
- 1 Roma tomato, diced, optional
- 2 tablespoons chopped fresh cilantro leaves, optional
Brown ground beef in a large stockpot or Dutch oven over medium high heat, crumbling the beef as it cooks; stir in taco seasoning.
Stir in Ro-Tel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
Remove from heat and top with cheeses. Cover until melted.
Serve immediately, garnished with tomato and cilantro, if desired.
“God desires willing hearts ready to be used.”