Crockpot Italian Wedding Soup

As requested, here are two of the recipes from this week.  This one is a yummy recipe that my family loves.  :)

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 c. acini di pepe pasta

1.  In large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan, 1 Tbsp. parsley and 1/2 tsp. each salt and pepper.  Form into 1" meatballs (abotu 45) and place on baking sheet.  Refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered, on LOW for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Yummy new recipe - Garden Chowder

I made this for dinner last night and it was really good, easy to make and I can see that it can use a lot of veggies that you happen to have around.  I bought a whole head of cauliflower, which we don't normally eat, and I used so little of it that next time I think I'll just use an inexpensive bag of frozen broccoli and cauliflower instead of buying those two veggies fresh.  I used an old bag of frozen broccoli cuts that I had in the freezer for the broccoli since I THOUGHT I bought it but couldn't find it.  Oh well. Everyone loved the soup and with biscuits and salad, it was a filling dinner that was really tastey.  So here you go!

Garden Chowder
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup EACH diced potato, celery, cauliflower, broccoli and carrot
3 cups water
3 chicken bouillon cubes
1 tsp. salt
2-3 cloves garlic minced
1/4 tsp. pepper
1/2 cup flour
2 cups milk
1 Tbsp. minced fresh parsley
1-2 dashes of paprika, coriander and ground mustard
3 cups shredded cheddar cheese

In a dutch oven, saute green pepper and onion in butter until tender.  Add vegetables, water, bouillon, salt, pepper; bring to a boil.  Reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.  Combine flour and milk until smooth; stir into pan.  Allow to thicken at a low temperature.  Add the parsley and other spices.  Just before serving, stir in the cheese until melted.

yield:  6 servings

Williamsburg Inn Turkey Soup

Here's the soup I'm making with the carcass this week. I already made up my stock and it's in the fridge. Looks like we'll have this on Sunday. It's SOOOO yummy and everyone in the family loves it. I hope you enjoy it too!

Williamsburg Inn Turkey Soup

1 turkey carcass

4 quarts water

3 large onions, chopped fine

3 stalks celery, chopped fine

2 large carrots, chopped fine

½ cup uncooked long grain rice

1 cup butter or margarine

1 ½ cups all purpose flour

1 pint half and half

3 cups diced cooked turkey

½ tsp. poultry seasoning if desired

1 tsp. salt

pepper to taste

In large kettle, cook turkey carcass with water to make 3 quarts stock. (I cook it with carrots, onions, celery and garlic with peppercorns and thyme). Strain stock, set aside. In saucepan, combine onions, celery, carrots, rice and 1 qt. of the stock. Cook for 20 minutes; set aside. In a large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half and half and remaining 2 qts. Stock to butter/flour mixture gradually; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature. Yield: 4-4 ½ quarts. (this soup freezes well)