Italian Wedding Soup
Ingredients
• 1/2 pound extra-lean ground beef
• 1 egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon onion powder
• 5 3/4 cups chicken broth
• 2 cups thinly sliced escarole
• 1 cup uncooked orzo pasta
• 1/3 cup finely chopped carrot
Directions
1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
2. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
Avocado Soup with Chicken and Lime
Ingredients
• 4 (6 inch) corn tortillas, julienned
• 1 1/2 tablespoons olive oil
• 1 white onion, sliced thinly
• 8 cloves garlic, thinly sliced
• 4 fresh jalapeno peppers, sliced
• 8 ounces skinless, boneless chicken breast halves - cut into thin strips
• 1 quart chicken broth
• 1/4 cup fresh lime juice
• 1 tomato, seeded and diced
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• 1/4 cup chopped fresh cilantro
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
3. In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
4. Ladle soup into bowls and sprinkle with tortilla strips to serve.
Old-Fashioned Potato Soup
Ingredients
• 1/4 cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• 1/4 teaspoon dried thyme
Directions
1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Recipes courtesy of allrecipes.com
NAN Dining Guide Spotlight on 03/10/2019