Right now I have a meaty ham bone and potato soup going in one crock pot and I'm making chicken stock in the other. Technology is good.:)
okay. in the spirit of the thing.
Six Can Soup.
1 10oz can of Tomato soup
15 oz can of corn, drained.
15 oz can mixed veg, drained
15 oz can chili beans, undrained
15 oz can diced tomatoes, undrained
15 oz can chicken broth.
throw in the pot, Low, couple hours.
ounces are approximate.
Not crock pot but one of the best soups to make! Italian wedding day soup!
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
I like the name of the soup...but i don't like the soup. I'm sure it's me...but what do you think it is that makes IWS so special?
|« Previous Thread | Next Thread »|