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Easy Broccoli Soup
Posted by nicki on Mar 4, 2014 in Nicki's Original Recipe, Soup
This is a great recipe for using up left over broccoli stocks. Read more…
Mexican Meatball Soup;Pressure Cooker (or Slow Cooker)
- 1/2 lb. lean hamburger
- 1/2 c. cooked rice
- 3 lg. carrots, sliced
- 3 stalks celery, sliced
- 1 med. onion, diced
- 2 cloves garlic
- 1/2 head sm. green cabbage, shredded
- 1 sm. zucchini, sliced
- 1 egg white
- 1 (14 oz.) canned stewed tomatoes
- 1/2 c. frozen corn
- 1 tbsp. salt
- 1 tbsp. salt for meatballs
- 1/4 tsp. pepper
- 1/4 tsp. pepper for meatballs
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. oregano for meatballs
- 3-4 fresh sprigs cilantro
- 6 c. water
Mix hamburger, rice, salt, pepper and oregano; add egg white, hand mix well. Put water in pressure cooker, bring to boil. Hand form meat mixture into balls, put in boiling water. Place in carrots, celery, onion, garlic, green cabbage, zucchini, tomatoes and corn to soup. Mix in salt, pepper, cumin, oregano and cilantro sprigs to soup. Cook at the high setting for 15 minutes. Place under cold running water to release pressure. Serve with warm corn tortillas
Alternative Slow Cooker Approach:
Mix up hamburger, rice, salt, pepper, oregano & egg (I use the whole egg not just the white). Mix well, shape into balls and drop into 6 c. boiling water (or chicken stock). Simmer until meatballs are cooked.
Prep all other vegetables and place into big crock pot. Add meatballs and water/stock they were cooked in. Close the crock lid and cook on low for 8 hours, or high for 4-6 hrs. Mix ingredients together before serving. Garnish with a little fresh cilantro.
Mexican Chicken Soup (Tortilla Soup)
Ina Garten
Leek and Potato Soup
Posted by nicki on Dec 11, 2009 in Soup, Vegetarian
“Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base,” writes Julia Child. Read more…