GET WELL SOUP RECIPES

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GET WELL SOON SOUP RECIPE - FOOD.COM



Get Well Soon Soup Recipe - Food.com image

Make and share this Get Well Soon Soup recipe from Food.com.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 28

1 chicken (whole or cut into pieces)
3 gallons water
4 white onions, unpeeled, quartered
1 bunch celery, ends trimmed, halved
1 lb carrot, ends trimmed, unpeeled, halved
2 whole heads of garlic, unpeeled, halved horizontally
1 cup fresh herb (your choice, dill, parlsey, sage, rosemary, thyme...)
2 tablespoons whole black peppercorns
2 tablespoons salt
1 lb ground beef
1 onion, minced
4 garlic cloves, minced
2 eggs
1/2 cup quick oatmeal
1/2 cup minced parsley
1/4 cup grated parmesan cheese
1 tablespoon ground black pepper
1 teaspoon salt
8 cups stock
2 carrots, thinly sliced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups corn
1 (28 ounce) can whole tomatoes
meatballs
1/4 cup parsley, chopped
salt & pepper
1/2-1 cup parmesan cheese (to taste)

Steps:

  • Combine all stock ingredients in a very large stockpot.
  • Bring to a boil & simmer 1 1/2 hours.
  • Remove chicken to a strainer set over a large bowl. When cooled, pick meat off bones & reserve for another use.
  • Let vegetables simmer another hour then strain. The liquid should be significantly reduced.
  • While stock is blissfully simmering away, make meatballs.
  • Preheat oven to 350°F.
  • Combine all meatball ingredients well with your hands.
  • Shape into 1" balls. You should get about 2 dozen.
  • Place on a baking sheet & bake 15 minutes. Roll around on baking tray & bake another 15 minutes.
  • When stock is done & strained, put 8c into a large soup pot. Reserve the rest for a myriad of other dishes. It also freezes very well.
  • Add all the vegetables to the stock.
  • Bring to a boil & simmer until veggies are tender - about 15 minutes - breaking up the tomatoes a bit as it simmers.
  • Add meatballs & heat through another 10 minutes.
  • Taste for seasoning; add salt & pepper as necessary. Add parsley & serve.
  • We enjoyed this garnished with freshly grated parmesan cheese.

Nutrition Facts : Calories 1182.2, FatContent 62.3, SaturatedFatContent 21.1, CholesterolContent 371.9, SodiumContent 4915.6, CarbohydrateContent 73.8, FiberContent 14.8, SugarContent 24.2, ProteinContent 85.2

GET WELL SOON SOUP RECIPE - FOOD.COM



Get Well Soon Soup Recipe - Food.com image

Make and share this Get Well Soon Soup recipe from Food.com.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 28

1 chicken (whole or cut into pieces)
3 gallons water
4 white onions, unpeeled, quartered
1 bunch celery, ends trimmed, halved
1 lb carrot, ends trimmed, unpeeled, halved
2 whole heads of garlic, unpeeled, halved horizontally
1 cup fresh herb (your choice, dill, parlsey, sage, rosemary, thyme...)
2 tablespoons whole black peppercorns
2 tablespoons salt
1 lb ground beef
1 onion, minced
4 garlic cloves, minced
2 eggs
1/2 cup quick oatmeal
1/2 cup minced parsley
1/4 cup grated parmesan cheese
1 tablespoon ground black pepper
1 teaspoon salt
8 cups stock
2 carrots, thinly sliced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups corn
1 (28 ounce) can whole tomatoes
meatballs
1/4 cup parsley, chopped
salt & pepper
1/2-1 cup parmesan cheese (to taste)

Steps:

  • Combine all stock ingredients in a very large stockpot.
  • Bring to a boil & simmer 1 1/2 hours.
  • Remove chicken to a strainer set over a large bowl. When cooled, pick meat off bones & reserve for another use.
  • Let vegetables simmer another hour then strain. The liquid should be significantly reduced.
  • While stock is blissfully simmering away, make meatballs.
  • Preheat oven to 350°F.
  • Combine all meatball ingredients well with your hands.
  • Shape into 1" balls. You should get about 2 dozen.
  • Place on a baking sheet & bake 15 minutes. Roll around on baking tray & bake another 15 minutes.
  • When stock is done & strained, put 8c into a large soup pot. Reserve the rest for a myriad of other dishes. It also freezes very well.
  • Add all the vegetables to the stock.
  • Bring to a boil & simmer until veggies are tender - about 15 minutes - breaking up the tomatoes a bit as it simmers.
  • Add meatballs & heat through another 10 minutes.
  • Taste for seasoning; add salt & pepper as necessary. Add parsley & serve.
  • We enjoyed this garnished with freshly grated parmesan cheese.

Nutrition Facts : Calories 1182.2, FatContent 62.3, SaturatedFatContent 21.1, CholesterolContent 371.9, SodiumContent 4915.6, CarbohydrateContent 73.8, FiberContent 14.8, SugarContent 24.2, ProteinContent 85.2

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