Tag - soup

Lemony Chicken Noodle Soup
Albondigas Soup

Lemony Chicken Noodle Soup

April on the East Coast is a cold and damp affair.  It has rained here 4 of the last 6 days and today the temperature peaked at 50 degrees.  That was sometime around noon and it has been getting colder ever since.  If any day called for a nice, warm soup, it is today.  I made Lemony Chicken Noodle soup which I got from Taste of Home.  The original only makes 2 servings, so I’ve modified it to serve a family.

Lemony Chicken Noodle Soup

1 small onion, chopped
1/4 cup olive or vegetable oil
4 boneless, skinless chicken breasts, cubed
1 garlic clove, minced
enough water to fill your pot plus 2 1/2 Tablespoons chicken bouillon or
2 cans chicken broth
4 medium carrots, cut into 1/4 inch slices
1 cup fresh or frozen peas
1/2 tsp dried basil
1 bag uncooked medium egg noodles
6 Tablespoons lemon juice

In a large pot, saute onion in oil until tender.  Add the chicken and garlic.  Cook and stir until chicken is lightly browned.  Stir in the water and bouillon (or broth), carrots, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add the noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.

Like most soup recipes, this one isn’t an exact science.  Adjust the ingredients to suit your family size and tastes.

Albondigas Soup

Today is the 15th, so we are halfway through the month.  In honor of that, I present my grandmother’s recipe for Albondigas (meatball) Soup, as requested by Renee.

Albondigas Soup

1 pound ground beef
1 Tablespoon rice
1 egg
1 small can tomato sauce
1 tsp Mrs. Dash
1 small onion, sliced
1/4 cup barley
3-4 carrots, sliced
4 small potatoes, cubed
lemon juice

Fill soup pan 3/4 full with water and tomato sauce.  Bring to rapid boil.

While waiting for water to boil, beat egg, add rice and mix with meat.  Form into balls.  When water has reached boiling, add meatballs, onion and Mrs. Dash.  After the meatballs have resurfaced, lower heat and simmer for 45 minutes.  Add barley and simmer an additional 15 minutes.

Bring soup back to boil.  Add carrots.  Continue to cook for 10 minutes, then add potatoes.  Boil (slow) for 20 minutes.

Garnish individual servings with several drops of lemon juice to taste.  (If you add too much lemon juice, mix broth with someone else who hasn’t added lemon yet or return your broth to the pot.)

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