As Promised

 Here are the soup photos to go with my last post.

ALBONDIGAS SOUP

If you like cilantro, you'll love this soup. If

you don't like cilantro, be sure to omit it or

you'll hate this soup.

Meatballs

1/2 lb ground beef, 87% or leaner

1/2 lb chorizo

1 egg

1/4 cup milk

1 cup soft bread crumbs

 

Soup

1 cup diced celery

1/3 cup coarsely chopped cilantro

1 cup finely chopped onions

3/4 cup sliced carrots

1 28-oz can diced tomatoes

3 cups beef broth

1 Tbs sugar

2 cups cubed zucchini

1 cup frozen corn

 

Combine ingredients for meatballs and form 30-32 balls. Refrigerate.

 

Combine all soup ingredients except zucchini in a large soup pot.

 

Bring to a boil, cover, and simmer for 15 minutes.

 

Add meatballs, cover, and simmer another 15 minutes.

 

Add corn and zucchini and simmer 10-15 minutes. Taste, add salt and pepper if needed.

CREAMY TORTELLINI SOUP 

1 Tbs oil
1/2 lb ground beef, 87% or leaner
1/2 lb mild Italian sausage, bulk or casings removed
3 cloves garlic, minced
1 cup finely chopped onion
1 tsp salt
2 Tbs flour
1 qt (4 cups) chicken stock
1 8-oz tomato sauce
1 9-oz refrigerated cheese tortellini
1/3 cup cream
Salt and pepper
Fresh baby spinach
 
Heat oil in a large soup pot.
 
Cook beef and sausage, crumbling as it cooks. Drain excess grease.
 
Add garlic, onion, and salt. Cook and stir until onions soften.
 
Stir in flour, cook and stir one minute.
 
Stir in chicken stock and tomato sauce. Bring to a boil, reduce heat, and simmer until slightly thickened. Stir often.
 
Stir in tortellini, cover and cook until tender, 5-7 minutes.
 
Add cream and heat through. Add salt and pepper, if needed.
 
Finely julienne spinach. Put in serving bowl and add hot soup.

I won't post this weekend, but I'll be back soon.

Thank you for sharing my life.