Category Archives: Soups, Stews & Chowders

Chicken Meatball and Orzo Soup

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chickenmeatballandorzosoup

Chicken Meatball and Orzo Soup

This soup has the most amazing broth!  Very comforting on a chilly day.  Those days are coming soon and I urge you to try this soup.  You won’t be disappointed.  Yum!

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 cups chicken stock
  • 1/2 cup uncooked orzo pasta
  • 1 tablespoon lemon juice
  • 2 teaspoons dried parsley

For the chicken meatballs:

  • 1 pound ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, to taste.  Stir until well combined.  Roll mixture into 3/4-to-1-inch meatballs.  You should get around 25 to 30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add meatball, in batches, and cook until all sides are browned, about 2-3 minutes.  Transfer to a paper towel lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot.  Add the garlic, onion, carrots and celery.  Cook, stirring occasionally, until tender. about 4-5 minutes.

Pour in chicken stock and bring to a boil.  Stir in orzo and meatballs;  reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.

Yield:  4 large servings.

“God-the Perfect Father-will never let us down, leave us, or stop loving us.”

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Meatball Soup

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Meatball Soup

You can make this quick and easy soup in a half hour if you have all the ingredients on hand.  This is scrumptiously delicious!  On this beautiful, but very cold day, it tasted so good.  I can’t wait to have seconds.

  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 (6-oz.) can tomato paste
  • 1 to 1/2 cups chopped onion
  • 4 (14.5-oz.) cans beef broth
  • 2 cups water
  • 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
  • 1 1/2 cups small pasta, uncooked  (I used ditalini)
  • Salt and pepper to taste
  • Garnish:  grated Parmesan cheese

Mix together all ingredients except garnish in a large stock pot over medium heat.  Bring to a boil; reduce heat to medium-low.  Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through.  Garnish servings with Parmesan cheese.

Makes 6 to 8 servings.

“Care for creation honors the Creator.”

 

 

Quick Meatloaf Chili

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Quick Meatloaf Chili

Normally, I don’t have any leftover meatloaf, but because I had made a larger than normal recipe, I had leftovers.  I decided to try this with it and it was really delicious.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 – 2 jalapeno peppers, minced (I used jarred jalapenos)
  • 2 – 3 cups crumbled leftover meatloaf
  • 2 (14-oz.) cans diced tomatoes, undrained
  • 1 ( 8-oz.) can tomato sauce
  • 2/3 cup beef broth
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Tabasco sauce
  • Salt and pepper to taste

In a large pot, heat olive oil over medium heat.  Add onion and garlic; cook and stir for 5 minutes.  Add jalapeno pepper; cook and stir for 3 minutes.

Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste.  Bring to a simmer; reduce heat to low and simmer for 25 – 35 minutes until slightly thickened.  Serve immediately with sour cream, Parmesan cheese, and more jalapenos.

(I thought this was going to be pretty spicy, but it really wasn’t.)

Serves 6.

“We can speak to the Lord as a friend.”

 

Spaghetti & Meatball Soup

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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.”

 

Broccoli Cheddar Soup

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Broccoli Cheddar Soup

I do believe that my grandson, Nathan, has taken after me for loving soup.  This is one of his favorites.  And mine too.  Very good.

  • 10 tablespoons butter, divided
  • 1 medium onion, finely chopped
  • 1/2 cup flour
  • 4 cups half and half cream
  • 4 cups chicken stock
  • 1 lb. fresh or frozen broccoli (chopped into bite-size pieces) (I used frozen)
  • 2 cups carrots, shredded (I put mine in the food processor to make quicker work)
  • 16 oz. shredded sharp Cheddar cheese
  • Salt and pepper to taste

In a large stock pot, saute onion in 2 tablespoons butter until translucent.

Add rest of butter and melt.  Add flour and whisk over medium heat for 3 to 5 minutes to cook flour.  Stirring constantly, add half and half and then chicken stock until all is blended.  Simmer 20 minutes.

Add broccoli and carrots.  Cook over low heat 20 to 25 minutes.  Add salt and pepper.  Then add cheese.  When cheese is melted, turn off heat.  Serve.

Serves 8.

“Let God’s Spirit, not the world, shape your mind.”

 

Taco Soup

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Taco Soup

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.

Serves 8.

“Your loving heavenly Father never takes His eyes off you.”

Easy Cream of Corn Soup

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Easy Cream of Corn Soup

Simple soups are the solution when you’re in a hurry.  Try this yummy corn soup which starts with cans of cream-style corn.

  • 1/4 cup minced onion
  • 1/4 cup (4 tbsp.) butter
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 (14.75-oz.) cans cream style corn
  • 6 cups whole milk or half & half

Saute onion in butter in a large saucepan over medium heat until tender.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until smooth.  Stir in corn; bring to a boil, and boil 1 minute.

Stir in milk or half & half.  Heat thoroughly (do not boil) until thickened.  Serve.

If desired, remove from heat and cool slightly.  Process in container of an blender or food processor until smooth.  (I didn’t do this.)

Yield:  10 cups

“Wait and witness till Jesus returns.”