Creamy Chicken and Wild Rice Soup

A hearty chicken soup that will warm your belly on a cold day. Rich and creamy, loaded with nutty wild rice, tender chunks of chicken and veggies – the PERFECT meal for a cold day, or any day for that matter!
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Italian Sausage Meatball Minestrone Soup

There is nothing more comforting to me on a cold day than a delicious bowl of homemade soup.  In the winter, I probably make a pot of homemade soup at least several times a week. I just love it!  It truly is the ultimate comfort food.

 



I think the best thing about making soup, is how easy it is to customize to your own preference. If you have veggies in your fridge that need to be used up, go ahead and throw them in. The more the merrier. This is more about the method than following the recipe exactly.

Options:

  • For a vegetarian version:  omit the meatballs and chicken stock. Add a can of rinsed and drained beans,( chickpeas, kidney beans, cannellini beans etc.) Replace chicken stock with vegetable stock and use vegetarian Worcestershire.
  • For a gluten-free version: Make meatballs with GF Italian sausage and crushed rice crackers, GF chicken stock, Worcestershire, and pasta.

Tip: If you have leftover parmesan rinds, they add a great flavor to the soup. Just add and simmer with the rest of the ingredients. Remove before serving.

 

Italian Sausage Meatball Minestrone Soup

Recipe Source: A Vintage Kitchen

Meatballs:
  • 3/4 lb. hot Italian sausage meat
  • 1/3 cup finely ground cracker crumbs

Directions:

Preheat oven to 375 F. Mix together sausage and cracker crumbs. Roll into small meatballs. Bake on a lightly greased pan until cooked through. Set aside.

Soup:
  • 1 Tablespoon olive oil
  • one medium onion, diced
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp. chili flakes, or to taste
  • 1 large roasted red pepper, finely chopped
  • 6 cups chicken stock
  • 1 teaspoon Worcestershire
  • 1 teaspoon dried Italian seasoning
  • 1 28 oz. can diced tomatoes
  • leftover Parmesan rinds, optional
  • 1/2 cup uncooked, small pasta shells
  • 1 small bunch kale, stems removed and chopped
  • freshly grated Parmesan
  • salt and pepper, to taste
  • chopped fresh basil

Directions:

  1. In a large pot heat olive oil over medium heat. Cook onion and celery until softened. Add the garlic and chili flakes and cook one minute longer. Add roasted pepper, stock, Worcestershire, and tomatoes and Parmesan rinds. Bring to a boil. Cover and reduce heat to low and simmer for about an hour.
  2. Add pasta and kale and simmer until pasta is cooked. Add fresh basil, cooked meatballs and salt, and pepper to taste. Serve with freshly grated Parmesan. Yields: 6 to 8 servings.

 

 

 

 

 

 

 


Red Wine Braised Short Ribs


 


 

Beef short ribs are a tough, relatively inexpensive cut of meat that is transformed into the most tender, melt-in-your-mouth, crazy, out-of-this-world, delicious bites of food you will ever experience. The secret is to braise the short ribs in a flavorful broth and to simmer for hours until they are so tender you won’t even need a knife. I like to cook these the day before serving, as they taste even better the next day.

 

 

 

Red Wine Braised Short Ribs
Recipe Source: A Vintage Kitchen

Serves 4

  • Ingredients:
  • olive oil
  • 4 large or 8 small, bone-in  beef short ribs
  • flour for dredging the short ribs
  • 2 medium carrots, peeled and chopped
  • 2 yellow onions, chopped
  • 2 ribs celery, chopped
  • 4 tomatoes, peeled and seeded, or 1 small can tomatoes
  • 1 whole head garlic, peeled and separated
  • a few sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 tsp. dry mustard powder
  • 2 Tbsp. Balsamic vinegar
  • 1 Tbsp. brown sugar
  • 1 Tbsp. Worcestershire
  • dry red wine, about 1/2 the bottle
  • 2 cups beef stock
  • salt and pepper, to taste

Directions:

  1. In a large pan heat a little oil over medium heat. Add carrot, onion, and celery. Cook until well caramelized, about 20 minutes, stirring occasionally.
  2. Meanwhile, in a large Dutch oven heat oil over medium/high heat. Lightly dredge the short rib pieces with flour, shaking off excess. Season the short ribs with salt and pepper. Brown the short ribs in small batches. De-glaze pan with a bit of wine, scraping up the browned bits on the bottom of the pan. Add all ingredients to the Dutch oven. Add just enough wine to almost cover the short ribs. Bring to a boil. Cover, and reduce heat to low. Simmer for 2 1/2 to 3 1/2 hours or until very tender.
  3. Let cool and refrigerate overnight. The next day, skim off any fat that has risen to the top. Remove bay leaf and thyme sprigs. Heat over low heat until ribs are thoroughly heated. Puree sauce, if desired. I served this with browned butter mashed potatoes and glazed carrots.