Soups

[Ironhorse]

Albondigas Soup

This is good. I admit I don't follow the recipe exactly, but I'm a spice/herb nut. I add more of somethings, add some stuff that the recipe doesn't call for (like garlic, because my son loves garlic). Just depends on my mood, what flavor I'm looking for or what I'm making with it. Recipes are to have fun with.

4 oz ground turkey or chicken
4 oz lean ground beef
1/2 C finely chopped onion
2 Tbls minced fresh cilantro
2 C low-sodium chicken broth
2 C low-sodium beef broth
1/2 tsp dried oregano
1/2 C slivered carrot (or just shred/grate it with a large shredder, I use a Salad Shooter, works great!)
3 oz. ditalini, small bow ties or other small pasta
1 C fresh spinach leaves, slivered

Preheat broiler, spray rack broiler rack with nonstick cooking spray.

In medium bowl, with fork, lightly combine turkey, beef, 1 Tbls each of the onion and cilantro and 2 Tbls water. Do not overmix. Shape into 16 meatballs. Broil on rack in pan 4" from heat, 10 minutes

In medium saucepan, combine chicken and beef broth, the remaining onion and cilantro, the oregano and meatballs. Bring to a boil, stirring occasionally. Add carrot and pasta, stir to combine. Return to a boil, reduce heat to medium-low and simmer, stirring occasionally, until pasta and carrot are tender, about 10 minutes. Add spinash, stir to combine. Simmer 5 minutes longer.

[Ironhorse]

HOMEMADE NOODLES:

2 eggs, beaten ( or equivalent egg substitute)
3 Tbl. milk
1 C. flour
2 tsp. baking powder
Pinch of salt

Mix well, but don't overmix. Roll out real thin (a marble board works best. Dust it or a wooden board with flour, but don't overflour) and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender. Add to Chicken Noodle Soup, Vegetable Noodle, Beef Noodle, or any soup you're cooking that uses noodles. Really doesn't take that long to make these.

[Ironhorse]

HOMEMADE CHICKEN NOODLE SOUP

1 roasted chicken from the deli, meat removed from bones and cut in bite sized pieces (discard skin!)
4 carrots, cut into 1/2 inch slices (or diced)
4 stalks celery, cut into 1/2 inch slices
1 tbsp. salt (optional)
1 tsp. sugar
1/4 tsp. pepper
2 large cans low-sodium chicken broth
Any of the following dried herbs, to taste:
rosemary
oregano
thyme
whole Bay leaf (remove before serving)
parsley
Water as/if needed
2 c. uncooked noodles

Heat all but chicken and noodles to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer about 45 minutes. Skim fat if necessary. Add chicken pieces plus noodles to original mixture continue cooking until noodles are cooked. If you want your celery a bit crispier, add it during last 5 to 10 minutes of cooking. Can also add a handful of rice to make a heartier soup (you may need to add more water for the rice) or thicken the soup with a bit of cornstarch or flour until you achieve the consistency you want.