Hi Neighbors, I made these soups for my family for what’s for dinner type of video and they are so good. Recipes are below. My Friend Chef Rich did a tomato bisque soup and I really needed to try it and it wasn’t a disappointment. We loved it and will be making again. I left a link below to his video if you like to check it out. He is such an awesome Chef and has such a great personality I am happy to call him a friend.
Also I make an Italian wedding soup from time to time for my family as they really like it. Casey requested more meatballs in the soup but honestly half the amount that I did because I found there to be a lot of meatballs lol, however other than what I felt was a lot of meatballs the soup always is a winner in our home. Both soups were so good and very enjoyable . I do hope you try them.
here is the link to the the video Chef Rich did for his soup
@Cooking with Chef Rich
Ingredients used for the tomato bisque soup recipe
Olive oil a tablespoon or so for sautéing the onion and carrots
1 large onion diced ( sauté over medium heat for couple of minutes until softened)
2 medium to large carrots diced ( add to the onion )
little salt and pepper now
6 cloves of garlic chopped add those to the carrot and onion
and sauté those as well for like 5 minutes or so on medium low heat
2 tins of whole tomato 28 oz cans or 796mls
2 tablespoons of chicken base or you can use vegetable base
2 bay leaf
2 cups of water
salt and pepper
bring to boil then turn down to low simmer for like 30 minutes cover on pot
once the veggies are soft and flavors our nicely infused it is ready to turn of heat and pure until smooth remove and add
1 cup of half and half or heavy cream stir in
now you can garnish with
Chiffonade 15-20 fresh bay leaf to garnish
Italian wedding soup
for the meatballs and you can half this recipe unless you want a lot of meatballs
2 lbs or 1 kg of ground meat of choice I used turkey
2 large eggs
pepper
1/4 onion grated for its juices
2 tsp of more of minced garlic you can use as much as you like ofcouse
2 tsp of Italian seasoning
1 tablespoon of dried parsley or 2 of freshly chopped
1 cup of seasoned Italian breadcrumbs
1 tablespoon of grated parmesan cheese
combine everything really well and form into small meatballs about the size of marbles or a bit larger and set meatballs aside for now
in a Dutch oven or heavy pot
drizzle some olive oil about a table spoon or so
2 stalks of celery diced
2 large carrots diced
sauté the carrots and celery in the olive oil over medium low heat for a few minutes until soft
you can add some minced or chopped garlic in last minute of the sauté if you like
10 cups of low sodium chicken broth ( add to pot)
bring to a simmer and add your meatballs
simmer for like 25 minutes
add 8 oz or 227 grams of fresh washed baby spinach or Escarole
let that simmer for 5 minutes or so
in a separate pot sometime earlier have cooked less than 1/2 pound or less than 200 grams of small pasta shells
the pasta shells I like to cook separate so they don’t soak up a lot of the liquid and people can add the amount they like to their soup when ready to serve
I like to top with freshly shredded parmesan cheese
Hope you enjoy
Let me know if you like the videos with more than one recipe
Kindest and Happy Regards
Jerri-ellen
#homemadesoup #cookingwithneighbors #whatsfordinner