Italian Meatball Soup

1 can beef broth
1 can tomato sauce
2 teaspoons Italian seasoning
salt and pepper to taste
1 can Italian style diced tomatoes
1 med chopped onion
1/4 c chopped bell pepper
1 clove garlic, pressed or minced
1 pkg precooked frozen Italian meatballs
assorted frozen, canned or fresh vegetables
dry pasta or frozen tortellini (my family preferred the tortellini)
fresh grated Parmesan cheese to sprinkle on top.

Combine all ingredients in crock pot. Let cook all day on low. Add tortellini about 20-30 minutes before serving.

Note: If you want, cook the soup, minus the pasta, the day before. Let it cool and refrigerate overnight. The next day, warm it up on the stove and add pasta. Cook until pasta is done and serve. It was much, much better this way.

Also you can add more beef broth, tomato sauce and water, depending on the thickness and taste you want.

Comments

Post a Comment

Popular posts from this blog

Joda Sauce

When I was a child, there was a restaurant here in town. It was named Joda's Restaurant and it was owned and run by a man named.....Joda. I'll bet you didn't expect that, did you? Well, they had a house dressing that was awesome. It was on every table, along with crackers. It sustained most of us kids during the long wait for our food. The wait wasn't really long, but as a child, it sure felt like it. The sauce and crackers were so good, that sometimes, we weren't really hungry for our dinner when it came! The restaurant is no longer there. Joda has since passed away, but his dressing lives on. My kids love it. I wanted to share with you all. Joda's Sauce 2 c mayonnaise 1 3/4 c french dressing 1 T Parmesan cheese 1/2 t garlic powder 1/4 t sugar 1/4 c white vinegar Combine ingredients well. Store in refrigerator. Enjoy!
Read more

Butter Chicken

Butter Chicken 1 tablespoon olive oil 1 small yellow onion diced (about 1 cup) 4 cloves minced garlic about 4 teaspoons 1 tablespoon minced fresh ginger 1 1/2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon chili powder 1/4 teaspoon smoked paprika 1/2 teaspoon turmeric  3/4  teaspoon kosher salt Splash of water or low sodium chicken broth 1 (28-ounce) can crushed tomatoes 2 pounds boneless, skinless chicken (breasts or thighs)  4 tablespoons unsalted butter cut into small pieces  1/2 cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free Chopped green onions for serving Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fra
Read more

Sour Cream Chicken Enchiladas

Ingredients:  flour tortillas Filling: 2 c Shredded chicken 2 T butter 1 onion, chopped 1 (4 oz) can green chilies 2 c Shredded pepper jack cheese Taco seasoning Sauce: 3 T butter 3 T a/p flour 2 c chicken broth 1 (4 oz) can chilies 1 cup sour cream 1 cup Shredded pepper jack cheese Sliced jalapeños For filling : Melt butter. Saute onion until clear. Add chilies, chicken, taco seasoning and cheese. Fill tortillas with chicken mixture. Place in greased 9x13 glass dish. Sauce : In sauce pan, melt butter and stir in flour. Cook 1 minute. Next, whisk in chicken broth. Cook until bubbly. Reduce heat to low. Add in cheese, sour cream and chilies. Pour over enchiladas. Arranged sliced jalapeños on top. Bake at 350 for 25 minutes. 
Read more