Mix package of ground turkey, one egg, about ½ cup parmesean, dried parsley and salt and pepper. Mix together and form into small, quarter size meatballs. Refrigerate.
Make soup with 8-10 cups chicken broth. Chop up a head of escarole and add to broth. Add meatballs when escarole is cooked.
Cook 1 cup of orzo separately and add to soup when serving.
- 1 small minced onion
- 2 cloves garlic, minced
- 2 packages frozen spinach
- 2 quarts chicken broth
- ½ cup uncooked rice
- 2 cups plain yogurt
Sauté onion and garlic in small amount of oil in large pot. Add spinach and cook down with the onion and garlic for a few minutes. Add the broth, salt, pepper, seasoned salt etc.. (Season well – yogurt will neutralize flavor). Add rice. Simmer for 20 minutes or until rice and spinach are tender. Turn off heat and let soup cool down to almost room temperature. Whisk the yogurt for a minute or two and slowly pour and mix into the soup. Reheat the soup slowly at low heat as the yogurt will curdle if brought to the boiling point. (If the yogurt does curdle, the soup is still good). Can also be eaten cold or at room temperature.
Another Aunt Evie and Uncle Tom Lake Chautaqua classic!
- ½ cup pearl barley
- 2 T. butter
- 1 T. vegetable oil
- 1 lb. mushrooms, thinly sliced
- 6 carrots, peeled and cut into 1/8” thick rounds
- 1 medium onion, chopped
- 6 cups chicken stock or canned broth
- 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
- ½ t. freshly ground pepper
- 2 T. fresh lemon juice
Place barley in medium bowl. Pour enough hot water to cover. Let stand for 20 minutes. Drain
Melt butter with oil in heavy large pot over medium high heat. Add mushrooms, carrots and onion and sauté for 5 minutes. Add barley, stock, half of dill, pepper and salt. Reduce heat to low. Cover and cook for 45 minutes. (Can be prepared one day ahead. Refrigerate. Bring to simmer before continuing).
Add lemon juice and remaining dill to soup. Taste and adjust seasoning.
- 2 T. butter (1/4 stick)
- ½ cup chopped onion
- 4 t. curry powder
- 2 small green apples, peeled, cored and chopped
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup diced green pepper
- 1/3 cup all purpose flour
- 3 ½ cups chicken stock or canned low-salt broth
- 1 16 oz. can diced tomatoes
- 1/3 cup long-grain white rice
- 2 t. fresh lemon juice1
- 1 ½ t. sugar
- 4 whole cloves
- ½ cup whipping cream
- 2 boneless, skinless chicken breast halves, diced
- 3 T. chopped fresh parsley
Melt butter in heavy large saucepan over medium heat. Add onion and curry and sauté until onion is tender, about 5 minutes. Mix in apples, carrot, celery and bell pepper and sauté 5 minutes. Mix in flour. Stir 1 minute. Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves. Bring to boil, stirring frequently. Reduce heat and simmer 15 minutes. Add cream and chicken and simmer 10 minutes. Ladle soup into bowls. Sprinkle with parsley and serve.
- 2 tsp. olive oil
- 1 cup yellow onion, diced
- 1 cup carrot, diced
- 2 cloves garlic, minced
- 1 jalopeno pepper, minced
- 1 ½ cups Yukon gold potatoes, peeled and cubed
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp tumeric
- 1/8 tsp salt
- 1 28 oz. can diced tomatoes, undrained
- 1 15 oz can chickpeas, rinsed and drained
- 1 14 oz can broth
- 3 cups hot, cooked brown rice (or couscous)
- ½ cup plain yogurt
- chopped cilantro, for garnish
1. Heat oil in large saucepan over medium heat. Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth). Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous. Top with yogurt cilantro.
Cal. 251. Fat 3.8g Fiber: 6.8 g,
- 5 cups chicken broth, or more
- 3 cups water, or more
- 1 cup lentils
- 1 cup long grain brown rice
- 1 35 oz. Can tomatoes, chopped (save the juice)
- 3 carrots, cut crosswise into thin slices
- 1 large onion, chopped
- 1 cup celery, thinly sliced
- 3 large cloves garlic, minced
- ½ t. EACH of basil, oregano, thyme
- 1 bay leaf
- ½ cup fresh parsley
- 2 T. cider vinegar
- salt and pepper
In large, heavy saucepan, combine the broth, water, tomatoes, tomato juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf. Bring to boil. Reduce head, cover pan and simmer for 10 minutes. Add rice and lentils. Cover, stirring occasionally and simmer for 40 minutes or until rice and lentils are tender. Remove and discard bay leaf.
Stir in parsley, vinegar, salt and pepper. If necessary, thin soup with additional hot broth or water.
Soup is at its best when refrigerated overnight.
This is an old family recipe from one of the old UBC cookbooks. Everyone likes it. It tastes better the next day…. and freezes well too.
- 1 lb. Ground beef
- 1 cup chopped onion
- 1 cup cubed potatoes
- 1 cup cut up carrots
- 1 cup shredded cabbage
- 1 16 oz. can tomatoes
- 1 bay leaf
- ½ t. thyme
- ¼ t. basil
- 1 T. salt
- 6 cups water
- 1 cup cubed cheddar cheese
Sauté beef until brown. Add onions and cook until transparent. Pour off oil. Add the rest of the ingredients EXCEPT for the cheese, and simmer for one hour.
Put cheese into each individual bowl before serving soup