Italian Wedding Soup

INGREDIENTS:

• 1 lb extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 Tbs grated Parmesan cheese
• 1 tsp dried basil
• 3 Tbs minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed & thinly sliced)
• 1 cup seashell pasta
• 3/4 cup diced carrots

DIRECTIONS:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot, heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.
3. Return to boil. Reduce heat to medium. Cook at a slow boil, stirring frequently, for 10 minutes or until pasta is "al dente", and the meatballs are no longer pink inside.
4. Serve hot with Parmesan cheese sprinkled on top.

Taco Soup

INGREDIENTS:

• 2 lbs ground meat (beef or turkey)
• 1 small onion
• 2 cans black beans
• 1 can diced tomatoes
• 1 small bag frozen corn (or 1 can)
• 1 envelope taco seasoning
• 1 envelope Hidden Valley ranch dressing
• 1 cup water
• Sour cream
• Cheddar cheese
• Bag of nacho chips

DIRECTIONS:

1. Cook meat and onion until done. Drain fat.
2. Add beans, corn, tomatoes, water and seasoning. Simmer 20-30 minutes.
3. Crush chips and sprinkle on top.
4. Serve with sour cream and cheese.

Souped Up Meatballs

INGREDIENTS:

• 1 Tbs butter
• 1 onion, minced
• 1 can chicken and rice soup
• 1 lb ground beef (rolled into small balls, approximately 1 inch in diameter)
• 1 can tomato soup
• 3/4 cup water
• Pinch of garlic powder

DIRECTIONS:

1. Melt butter in large skillet. Add onion and cook until tender.
2. Stir in both soups (undiluted) and add 3/4 cup water. Heat until just boiling and then simmer, stirring occasionally.
3. Drop in meatballs and cook slowly in sauce for 1 hour.
4. Serve over mashed potatoes or bread.

Carrot Soup

INGREDIENTS:

• 1/2 lb lean ground beef
• 2 cans tomato sauce
• 2 cups sliced carrots
• 1/2 cup chopped onions
• 2 cups water
• Pinch of garlic powder
• Pinch of basil

DIRECTIONS:

1. Cook ground beef in large soup pot. Drain grease.
2. Add tomato sauce, sliced carrots, chopped onions and spices. Stir in water.
3. Cover and bring to a boil. Reduce heat and simmer 30-35 minutes or until carrots are tender, stirring occasionally.

Red Potato Soup

INGREDIENTS:

• 1 1/2 lbs red potatoes, cut into 1-inch cubes
• 1/2 cup diced onion
• 2 celery ribs, diced
• 3 strips turkey bacon, diced
• 4 cups skim milk
• 2 cups water
• 1 1/2 Tbs chicken bouillon granules
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 Tbs butter, cubed
• 5 Tbs flour
• 1/2 cup Half & Half
• Shredded cheddar
• Chopped green onions

DIRECTIONS:

1. Bring potatoes to a boil. Reduce heat - simmer for 10-12 minutes or until tender. Drain and set aside.
2. Saute onions, celery and bacon with a little oil in a large saucepan until tender. Drain grease, if needed. Add milk, water, bouillon, salt and pepper. Heat through - don't boil.
3. In a saucepan, melt butter. Stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. 
4. Stir into soup. Add potatoes and parsley. Heat through. Sprinkle with cheese and green onions.

Baked Potato Soup V

INGREDIENTS:

• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 Tbs salt
• 1 tsp ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 oz shredded cheddar cheese
• 1 (8 oz) container sour cream

DIRECTIONS:

1. Prick potatoes with a fork and cook in the microwave - 3 or 4 at a time - and scoop out the flesh (while the others are cooking)
2. In a large saucepan, over medium heat, melt butter.
3. Stir in flour and cook about a minute. Whisk in milk - a little at a time - stirring constantly until thickened.
4. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tbs green onions and most of the cheese. Cook until thoroughly heated. Stir in sour scream and heat through.
5. Serve, topped with the remaining bacon, onions & cheese.