Tag Archives: Soup

Creamy Asparagus Soup with Grilled Asparagus

Day 111: The Lee Bros. Simple Fresh Southern Knockout Dishes With Down-Home Flavor

April 21, 2011

I have never made asparagus soup before. But when I picked up this cookbook I quickly realized that this was the recipe to make. Spring is asparagus season and remember when you cook with items in season, the prices tend to be lower. I remember growing up and my mom had a garden bed that was all full of fresh asparagus. I knew when spring had arrived when the asparagus started poking out of the ground.

The Lee brothers are Southern boys with a love for Southern cooking. But what they do is take the Southern ingredients and only give us the fresh parts of it. You will not find smothered and deep-fried dishes here. You will find fresh seafood and produce at every turn of the page. I really had a hard time finding a recipe that I could make simply from the standpoint of many of the dishes that I wanted to make called for fresh local seafood that living in the upper midwest, I do not have access to. Even some of the produce I was not able to find. For example, the recipe for Pork Tenderloins with Maderia and Fig Gravy sounds scrumptious but alas no fresh figs. Fun tour of fresh Southern ingredients will be found in this cookbook.

The Ruling: Lovely tasting soup. Wow was it full of flavor. The toasted asparagus on top was a nice treat. I could have passed on the prosciutto as the asparagus was so good all on its own. Youngest child did have a couple of spoonfuls and did not gag on it.

Creamy Asparagus Soup with Grilled Asparagus, page 115

Ingredients:

  • 3 pounds asparagus
  • 1 quart vegetable broth, homemade or store-bought
  • 1/4 teaspoon kosher salt
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 teaspoons grape seed, canola, or other vegetable oil
  • 1/2 cup heavy cream or whole or low fat buttermilk, or to taste
  • 1 to 2 ounces thinly sliced country ham, or prosciutto cut into strips
  • freshly ground black pepper to taste

Directions:

  1. trim any woody parts from the stem ends of the asparagus. Cut the tops from the asparagus about 2 inches down from the tip, and reserve. Cut the spears crosswise into pieces about 1/4 inch long.
  2. Bring the vegetable broth and 1/4 teaspoon of the salt to a simmer in a 4 to 6 quart pot, and add the chopped asparagus spears and onion. Add all but 24 of the asparagus tops to the pot, too. Simmer until the asparagus spears are tender, 10 to 12 minutes.
  3. While the broth and the veggies simmer, pour the oil into a cast-iron skillet or saute pan and heat it over high heat, tilting the pan occasionally so the oil coats the bottom thinly and evenly. When the oil begins to smoke, add the reserved asparagus tops, and scatter the remaining 1/2 teaspoon salt over them. Cook, stirring only every 1 to 1 1/2 minutes, until the asparagus tops are browned in places, about 6 minutes. Remove them for the heat.
  4. Transfer the broth and vegetables to a blender (in batches, if necessary), and liquefy. Return the soup to the pot, add the heavy cream, and heat to a simmer. Serve immediately in bowls, garnished with the skillet-grilled asparagus tops, strips of country ham, and fresh ground black pepper. (Covered, the soup will keep in the refrigerator for about 3 days.)

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Quick Chicken-Lemon Soup

Day 109: “At Home in Provence“, Patricia Wells

April 19, 2011

Here is a continuation of our French cooking theme, up for today is the side dish of Chicken and Lemon soup. I have had this soup before, but the Greek rendition called avgolemono. The soup is silky smooth and I had always wondered how that happens…now I know…it is from egg yolks.

Patricia Wells focuses on the area of Provence in France. In Provence the food isn’t as fussy as you would find in Paris, but more earthy and home cooked feeling. Imagine sitting around her kitchen table and this is the idea you get while reading Well’s cookbook. I so appreciate when a cookbook can transcend the typical recipe to take your mind and imagination on a culinary journey.

The Ruling: Once again, this was a recipe that my 15 year old made for his French class. Let’s just say he tried to make more than one thing at once, and that didn’t work so much for him. He had most of the soup done and remembered he needed to add in the chicken, so by the time the chicken was cooked we had more of a porrage than a soup. The soup had thickened and became one that you could eat with a fork. It reminded me more of a risotto than a soup. Full of lemon flavor though! What this recipe taught him to do…..how not to turn the eggs into scrambled eggs by adding some of the broth to the bowl of the eggs and stirring…..how to grate fresh nutmeg.

Quick Chicken-Lemon Soup, page 95

Ingredients:

  • 1 1/2 quarts homemade Chicken Stock or Potager Stock
  • 1/2 cup short-grain white rice
  • sea salt to taste
  • 1 skinless, boneless chicken breast, cut into matchsticks
  • 3 tablespoons freshly squeezed lemon juice
  • 3 large egg yolks
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • freshly grated nutmeg to taste
  • freshly ground white pepper to taste
  • fresh flat-leaf parsley leaves, for garnish

Directions:

  1. In a large stockpot, bring the chicken broth to a boil over high heat. Lower the heat, add the rice and salt, and simmer, covered, for 5 minutes. Add the chicken and simmer for 5 minutes more. Taste for seasoning (The soup can be prepared to this point several hours in advance.)
  2. In a large bowl, combine the lemon juice and egg yolks, and whisk to blend. Add half of the cheese and whisk to blend. Set aside.
  3. At serving time, add a ladle of warm (not boiling) soup to the egg mixture and whisk to blend. Pout the mixture back into the stockpot, whisking briskly until well blended. Add a grating of nutmeg and pepper, and taste for seasoning. Serve in warmed shallow soup bowls, garnished with the remaining cheese and parsley.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Potato Soup

Day 105: “Paula Deen and Friends

April 15, 2011

As much as I love soup, I am so ready for soup season to be over and for grill season to begin. Yes I make soup at least once a week, but I am ready to grill 7 days a week. Soup this year has seen many variations, rarely the same soup twice…unless it is really good like my homemade chicken noodle soup. But soup does give you a sense of comfort that little else can give. Give me a cup of steaming hot soup on a cold winter night and I am happy. But I am ready to call uncle on this so-called winter! As good as soup is, I am ready to put my stock pot away for a few more months!

Paula Deen is a little like me…she shows love through her food. She cooks for her loved ones and the fact that they don’t all weigh 300 pounds is amazing! She does love her deep-fried foods, butter and heavy cream….well so do I! This cookbook is grouped by parties themes. Looking for a week at the lake with the kids….she has you covered! Looking for an ice cream social…..she has you covered! I picked out my recipe in the New Year’s Day Soup Party section….I should have picked one for the week at the lake and been filled with positive thoughts of sitting by the lake!

The Ruling: Everyone loved it! I loved the fact that it had shrimp in it, and I could stir it in. My oldest and myself are the only ones that like shrimp. But I am glad that I took the time to make the shrimp….yummy! My husband thought it was odd because he thought that shrimp and potatoes do not go together. Oh well, I do! The recipe calls for you to make the soup ahead of time for a party. I made it and everyone ate it within an hour…in case you were wondering. The soup did get nice and thick, which everyone loved.

Potato Soup with Shrimp, page 23

Ingredients:

  • 1/4 cup (1/2 stick) butter
  • 1 small onion, diced
  • 2 medium carrots, diced about the same size as the onion
  • 2 tablespoons all-purpose flour
  • 8 medium russet potatoes, peeled and cubed
  • 4 cups milk, whole reduced fat or low fat
  • 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
  • 1 cup half-and-half
  • 1 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 pound medium shrimp
  • crumbled bacon bits, for garnish
  • grated sharp Cheddar cheese, for garnish

Directions:

  1. In a 4 quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. WHisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cooke over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper. Let cool, then refrigerate until party time.
  2. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks, and place them in a plastic bag. Refrigerate until party time.
  3. Reheat the soup over very low heat (it will stick to the bottom of the pot if you heat it too quickly) about 45 minutes before the party. When the soup is hot, add the shrimp and stir well. Encourage your guests to sprinkle the soup with bacon bits and grated Cheddar cheese. They won’t be sorry they did!

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Black Bean Soup

 

Day 103: “Get Cooking

April 13, 2011

Black Bean Soup is so healthy for you, especially if you don’t put in the sour cream or the tortilla chips. I love soup of all kinds and I have made many different kinds but I do not think that I have ever made black bean soup that was this easy. Since returning from San Diego, I have been hungry for everything Mexican, this soup is no exception. Knowing how to make soup from scratch is a great thing to be able to do. You get to control the ingredients and most importantly, the sodium levels!

The author of “Get Cooking” is Mollie Katzen, who also authored “Moosewood Cookbook”. She lovingly tries to get you in the kitchen with recipes that you did not have to attend culinary school to complete. In case you are really a beginner, she shows you the basics of chopping. I see this cookbook as one that is given to children as they leave the home and are starting in the world of being a home cook….start them off on the right foot.

The Ruling: Well I liked it, but everyone else thought it was kind of bland. One of the tips is to finely chop a fresh jalapeno chile…that would show the family who is boss of the spicy soup. I will say that everyone ate it….well the youngest one just took a spoonful of it. Very easy to make and if you are a vegetarian or have a vegetarian in your family, this will be a hit for dinner.

Cuban Black Bean Soup, page 14

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium red or yellow onion, minced
  • 2 1/2 teaspoons ground cumin
  • half a medium red bell pepper, minced
  • 1 tablespoon minced or crushed garlic (about 3 good-sized cloves)
  • 1 1/2 teaspoons salt
  • Three 15-ounce cans black beans (approximately 4 cups cooked beans)
  • 3 cups water
  •  1 to 2 teaspoons fresh lime juice
  • a big handful of cilantro leaves
  • freshly ground black pepper
  • red pepper flakes
  • lime wedges, for garnish

Directions:

  1. Place a soup pot or Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring occasionally, for about 5 minutes, or until the onion softens.
  2. Add the bell pepper, garlic, and salt, and reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are very soft.
  3. Meanwhile, set a colander in the sink and pour in the means; give them a quick rinse and allow them to drain.
  4. Add the beans and the water to the soup pot, and bring to a boil. Then turn the heat all the way down to the lowest possible setting, partially cover, and simmer gently, stirring occasionally, for 15  minutes.
  5. Use a potato masher or the back of a slotted spoon to mash about half of the soup so it thickens. The soup will become somewhat chunky, not completely smooth. (You can also puree it, if you like, with a blender or immersion blender.) If at any point it seems to have gotten too thick, it’s okay to add a little extra water (about 1/4 cup at a time) until it’s a consistency you like.
  6. Add a tablespoon of the lime juice, and then taste to see if you think it needs to second tablespoon. Use scissors to ship in the cilantro (it’s okay if the pieces are a bit rough). Add about 8 grinds of black pepper and a pinch of red pepper flakes, and then simmer and stir for another minute or two to let the flavors blend. Serve hot, with the lime wedges alongside.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Butternut Squash Soup

Day 95: ” The Last-Minute Party Girl

April 5, 2011

The hardest thing about making butternut squash soup is the peeling and chopping of the actual butternut squash. If you can get past that part….the rest is easy. I had to ask for some strong hands to help me with the squash. I just know if I did it myself there would be a show of blood and a trip to the ER. Yes I have good health insurance but I save trips to the ER for when I get a papercut to my eyeball…..yes it hurt. Or when I broke my toe kicking a three hole paper punch that should not have been on the floor. I blame my work on being a lawyer on both of these accidents! Too bad I am self employed otherwise I would have had some workers comp to help with the pain….all right, embarrassment of it all. Try explaining to the intake nurse how you injured yourself. I am sure that they have my file tagged as “she is an idiot when it comes to crazy accidents, so don’t be surprised with what she walk in with”. I digress, if you can peel and chop the squash, then go for it. If not, don’t be afraid to ask for help…I did…and it saved me from a trip to the ER!.

Kind of a fun party handbook. If you like to throw a party and need a cute little party guide, this will be a fun read. Get some party hints plus a few great recipes in this cookbook. No pictures, but still a fun read.

The Ruling: I am a sucker for Butternut Squash soup. I have never had it with bacon and sour cream before, and I must say that it was very tasty. But isn’t bacon good on anything that you put it on? Our favorite comedian Jim Gaffigin has a whole set of jokes about bacon……”I wonder what would happen if you put bacon on bacon bits on bacon? Would there be a time/space continuum? Which is fine because I would go back in time to when I was eating bacon!” Two of my kids told me this line when I asked them for a bacon joke.  So the point being……add the bacon! I think everyone actually tasted it and didn’t gag! Success! Substitute vegetable broth for chicken broth, for a good vegetarian option….oh, and skip the bacon!

Butternut Squash Soup

Ingredients:

  • 2 cups finely chopped onion
  • 2 large cloves garlic, peeled and minced
  • 1 2-pound butternut squash
  • 2 slices bacon (optional for garnish)
  • 2 granny smith apples, peeled, cored, and chopped
  • 3 cups low-sodium chicken broth
  • ¾ cup water
  • Salt and freshly ground black pepper
  • 4 tablespoons sour cream or crème fraiche (optional)

Directions:

  1. In a large pot cook the butter, onion, and garlic over moderate heat, stirring occasionally, until the onion is translucent and soft, about 10 minutes.
  2. Meanwhile, peel the butternut squash with a vegetable peeler, slice it lengthwise in half, scoop out the seeds in the middle, and chop the squash into 1-inch pieces.
  3. Also, if you’re opting for a bacon garnish (I recommend you do), cook the bacon now-either in the microwave, in a pan over medium-high heat, or under the broiler until it’s crispy but not burned.  Then cut it into small chunks.
  4. To the pot of softened onion add the squash, apples, broth, and water.  Partially cover the pot, and let it simmer for 25 minutes.
  5. Transfer the chunky soup in batches to a blender, making sure you include enough liquid from the pot with each batch to help the squash to puree.
  6. Puree the soup, and then pour it into a clean saucepan and heat it.  As the soup heats, season it with salt and pepper to taste.  If it’s too thick, add extra water.
  7. When you’re ready to serve, transfer the soup to bowls and garnish each with a dollop of sour cream or crème fraiche and bacon.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Tortilla Soup With Avocado and Cilantro

Day 75: “Now Eat This: 150 of America’s Favorite Comfort Foods All Under 350 Calories

March 16, 2011

How many variations of tortilla soup can there be.  One of the easiest ones I have ever made can be found here. Low cal it is not, but easy it is.  If you can open a can you can make this soup. Plus, you can keep it in your slow cooker to keep warm during the day.  The new version of tortilla soup has only 142 calories.  Fewer calories than our family favorite one and still as good.  This new version is not creamy but rather chunky and very spicy!

 

With this cookbook, Rocco Dispirito is trying to show us how we can take our traditional comfort food meals and trim some of the fat and calories from them.  Does he accomplish this….why yes he does. He shaves almost 600 calories from a Philly Cheesesteak sandwich.  I either love or hate when celebrity chefs make a cookbook.  Sometimes it is more about the celebrity than it is about the food.  This one is more about the food…thank goodness!

The Ruling:  Everyone who ate it loved it (fussy youngest child didn’t even try it).  The recipe call for a hot fresh salsa.  And we found a hot fresh salsa!  This was very spicy soup.  But everyone in my family likes spicy soup so that worked for us.  When my husband was making this he said there is no way that this soup feeds 4 people….so he doubled it and it fed 4 people.  So keep that in mind when you prepare this recipe!  It was easy to make and full of fresh flavors.  This is probably much closer to an authentic Tortilla soup than the one I typically make. (thanks Jakelle for letting me use your cookbook!)

Tortilla Soup with avocado and Cilantro, page 45

Ingredients:

  • 1 1/2 sprouted-corn tortillas, such as food for life
  • 2/3 cup low-fat, low-sodium chicken broth
  • 1 cup diced fire-roasted tomatoes, such as Hunt’s
  • 2 chipotle chiles in adobo sauce, chopped fine
  • 2/3 cup store-bought hot fresh salsa, such as Santa Barbara
  • 1/2 cup fresh or frozen corn kernels
  • 1 cup shredded skinless breast meat from a rotisserie or roast chicken
  • salt and freshly ground black pepper
  • 1/3 rip Hass avocado, sliced
  • 1/3 cup chopped fresh cilantro

Directions:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Cut the tortillas into 1/4 inch wide strips. Place the strips in a single layer on the prepared baking sheet, and bake until golden and crisp, about 9 minutes.
  3. Meanwhile, combine the chicken broth, tomatoes, chipotle chiles, salsa, and corn in a medium saucepan. Bring the soup to a boil over high heat. Turn the heat to medium-low and simmer for 8 minutes. Stir the chicken into the soup, and season with salt and pepper to taste.
  4. Ladle the soup into 4 bowls. Top each bowl with avocado slices, chopped cilantro, and tortilla strips, and serve.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Day 24……Tyler Florence: Dinner At My Place

Tyler Florence is one of those guys who cooks nice homey dinners to be enjoyed with family and friends.  The importance of family for him is evidenced by the cover of his cookbook with his baby on the floor playing with the pots and pans.  Although those pots look pretty heavy for a baby to be playing with.  Choosing a recipe to make was fairly easy as it came down to just a few choices.  On great part of the cookbook, besides the copious amounts of pictures would be the recipes for baby food.  Granted I am past that stage in my life, but it sure would have been nice to have had these in my recipe box when I was a young mom.

What I chose to make was based on the need for some warm comfort food.  The temperature is way too cold, the wind is way to strong and sun is nowhere to be found.  The recipe is called “Dr. Tyler’s Chicken Meatball and Tortellini Soup” and it is just what the doctor ordered on a cold winters night.  It was easy enough to prepare and it warmed me up to my toes.  I love making chicken noodle soup as it is my go to recipe for my family when I don’t know what to make.  So the twist of the chicken in meatball form and the noodles being tortellini.  This is a great recipe and I would defiantly make it again.  I liked it, my oldest son liked it and if my husband would have been home for dinner, he would have liked it to.  Instead my husband gets it in leftover form for his lunches at work.  My middle son did not like the texture of the chicken meatball and the youngest son passed on it all together.  What is with these two?  Their loss!  Enjoy.

Dr. Tyler’s Chicken Meatball Tortellini Soup, page 74

Ingredients:

Chicken Meatballs

  • 4 links chicken-apple sausage or equivalent ground chicken meat
  • 1/2 cup fresh bread crumbs (2 slices fresh white bread ground up)
  • 1/2 cup whole milk
  • 1 egg
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 1/4 cup grated Parmigaino-Reggiano, plus 2 tablespoons for sprinkling
  • kosher salt and freshly ground black pepper
  • extra-virgin olive oil

Soup:

  • extra-virgin olive oil
  • 3 garlic cloves, peeled and smashed
  • 4 fresh thyme sprigs
  • 2 large carrots, cut into circles
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • kosher salt
  • 2 quarts reduced-sodium chicken broth
  • 4 black peppercorns
  • 2 tablespoons chopped fresh Italian flat-leaf parsley
  • 1 bay leaf
  • 1 pound fresh refrigerated or frozen cheese tortellini, thawed
  • 1/4 cup finely chopped fresh Italian flat-leaf parsley
  • grated Parmigaino-Reggiano
  • Fresh parsley sprigs for garnish
  • 1 crusty French baguette, to serve with soup

Directions:

  1. Preheat oven to 375 degrees.  Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup cheese in a large mixing bowl.  Season with salt and pepper, then mix until fully combined.  Using a small ice cream scoop, make balls and set on a roasting tray.  Drizzle lightly with oil and sprinkle with the 2 tablespoons cheese.  Rost in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
  2. While the meatballs are roasting, prepare the soup.  Set a large stockpot over medium heat.  Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme.  Gently saute until fragrant, about 2 minutes.  Add carrot, onion, and celery.  Season with salt and cook for 5 to 7 minutes.  Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf.  Bring to a boil and then reduce heat and simmer for 25 minutes.
  3. Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini.  Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together.  Remove peppercorns and bay leaf.  Season with salt and pepper and serve in a shallow bowls.  Sprinkle with parsley and grated cheese.  Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

To Joyful, Simplified Living,

MS. Simplicity

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