Here are the recipes our SOUPer Bowl V – The winner this year was Prepared Foods with their Italian Wedding Soup! Congratulations!
Italian Wedding Soup
Prepared Foods Department
Ingredients for the Meatballs
1 white onion, diced small
½ cup chopped fresh Italian parsley
2 tsp salt
2 tsp fennel
½ tsp caraway seed
½ tsp coriander
½ tsp black pepper, or more to taste
2 T garlic
2 T sugar
1 cup gluten-free bread crumbs
1 cup grated parmesan cheese
5 lbs ground pork
Instructions for the Meatballs
- Preheat the oven to 400 degrees.
- Add pork, seasonings, onions, garlic, eggs and gluten-free bread crumbs to a bowl. Mix together well
- Form meatballs with hands into small nickel sized balls and place on a sheet tray lined with wax paper. Bake at 400 degrees for 15 minutes. (Internal temperature should read 165 degrees.)
Ingredients for the Soup
1 gallon chicken stock
2 cups chopped basil
2 cups chopped spinach
5 cups finely diced carrots
5 cups finely diced onions
5 cups finely diced celery
2 T garlic
½ cup olive oil
2 eggs, whisked lightly
1 T dried oregano
1 T dried basil
1 T dried thyme
½ cup white wine (optional)
Salt & pepper to taste
2 cups lemon toasted orzo (see optional recipe below)
2 cups Israeli couscous
5 cups toasted pine nuts
Instructions for the Soup
- While meatballs are cooking, add olive oil to a medium/large stock pot on medium high heat.
- When oil begins to shimmer, about 3 minutes, add the diced vegetables, stir and cover. Cook for five minutes until veggies start to sweat.
- Remove cover; add garlic and white wine, stir and let cook for an additional 5 minutes. Lower heat to medium low.
- Remove meatballs from oven. Drain excess fat, and move to a colander to drain for 10 minutes.
- Either add chicken stock directly to the soup, or heat it up in another stock pot (this can save time).
- Add meatballs one or two at a time to avoid splashing.
- While stirring soup, slowly add whisked together eggs to incorporate.
- Add dried herbs and stir to incorporate.
- Season with salt and pepper to taste.
- Add spinach and basil last, and garnish with additional parmesan, toasted pine nuts, orzo or Israeli couscous.
- For storage, move to several smaller containers and either freeze or properly refrigerate.
Ingredients for the Lemon Toasted Orzo
2 cups orzo
1 quart chicken stock
1 cup lemon juice
Instructions for the Lemon Toasted Orzo
- Preheat until to 350 degrees.
- Spread orzo on a small baking sheet and cook at 350 degrees for 5-8 minutes, until orzo has gained a deeper light brown color.
- In a small stock pot, heat the chicken stock and lemon juice.
- Cook the orzo in the stock until it is al dente (about 8-10 minutes).
Note about this soup:
The soup is gluten free without orzo or couscous added to it. Both items can serve as a tasty garnish for those with no gluten sensitivities. Toasted pine nuts can also be added for those with no nut allergies in the entire soup or served as a garnish.
(Recipe adapted from: www.TheMiniatureMoose.com)
4 slices bacon, diced
2 T unsalted butter
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled & diced
2 stalks celery, diced
1/4 cup all purpose flour
4 cups chicken broth (we used vegetable broth)
1 cup 2% milk
1 head cauliflower, roughly chopped
1 bay leaf
Kosher salt & freshly ground black pepper to taste
2 T chopped fresh parsley leaves
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Paleo Beef Burgundy
Meat & Seafood Department
(Recipe adapted from: fedandfit.com/paleo-beef-burgundy-stew/)
4 lbs beef roast, cut into 1-inch cubes (may sub with pre-cubed beef stew meat)
1 T coconut oil, ghee, or grass-fed butter
2 cups button mushrooms, quartered
½ lb raw bacon, sliced into 1-inch strips4 cloves garlic, minced
½ cup arrowroot flour (may sub with potato starch or almond flour)
4 cups beef broth
1 bottle of merlot wine
1 medium white onion, chopped
¾ cup diced carrots
½ cup diced celery
2 cups pearl onions
2 bay leaves
4 sprigs fresh flat leaf parsley
6 sprigs fresh thyme
6 inches kitchen twine
- Preheat your oven to 350 degrees.
- On high heat, pour the coconut oil, ghee, or butter in a large cast iron, Le Creuset, or stew pot.
- One handful at a time, cook the beef cubes just until they’re brown. Spoon out cooked beef and rotate in raw cubes until you’ve gone through all the beef. Set the cooked beef aside in a large bowl for use later.
- Once all the beef is out of the pot, add your mushrooms. Stir until they’ve reduced in size and are browned. Remove the cooked mushrooms into the same bowl as the beef.
- Once your pot is empty again, add the bacon and cook until crispy. Remove the bacon into the same bowl as the beef and mushrooms.
- With a ladle, carefully remove about half of the bacon grease and discard.
- Add the chopped white onion to the pot and stir until they’re browned. Add the garlic and stir for another minute.
- Add the arrowroot and about ½ cup of beef broth. With a whisk, broth, onions, and garlic together until the form a consistent paste.
- Slowly add the entire bottle of wine, whisking as you go.
- Re-add your beef, mushrooms, and bacon. Stir to fully incorporated.
- Add the pearl onions, carrots and celery, then pour in the rest of your beef broth.
- Tie your bay leaf, parsley, and thyme together. Place the herb bundle in the stew.
- Cover the pot with aluminum foil, then the lid.
- Bake at 350 degrees for approximately 4½ hours.
- Serve with fresh parsley.
Broccoli-Cheddar Chicken Chowder
(Recipe adapted from: Eating Well Magazine – December 2017, Soup Edition)
3 T extra-virgin olive oil
1 cup diced onion
1 cup diced celery
½ cup all-purpose flour
1 tsp dry mustard
¼ tsp ground pepper
4 cups low-sodium chicken broth
1 cup whole milk
3 cups chopped broccoli florets
2 cups diced yellow potatoes
1 lb boneless, skinless chicken breast, trimmed & cut into bite-sized pieces
1 cup shredded cheddar cheese, plus more for garnish
Finely diced red onion for garnish
- Heat oil in a large pot over medium heat.
- Add onion & celery; cook, stirring frequently, until softened and beginning to brown, 3 – 6 minutes.
- Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring for 1 minute more.
- Add broth & milk; bring to a gentle boil, stirring constantly.
- Stir in broccoli & potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender. 12 – 15 minutes.
- Add chicken and 1 cup cheddar and cook, stirring frequently, until chicken is cooked through. 4 – 6 minutes.
- Serve topped with a little more cheddar and red onion, if desired
Vegetable Dumpling Soup
Ingredients for the Broth
8 cups vegetable broth
⅓ cup white miso paste
4 oz shiitake mushrooms, sliced
2 scallions, julienned (save the white ends!)
3 cloves garlic, minced
1-2 T fresh ginger, minced
¼ tsp chili flakes
5 T sesame oil
Instructions for the Broth
- Heat 3 T of sesame oil on medium heat.
- Lightly brown shiitake mushrooms and remove from pan.
- Add 2 T of sesame oil and sweat the chili flakes, garlic, and white ends of the scallions for 1 – 2 minutes.
- Pour in the vegetable broth and whisk in the miso paste until it is incorporated.
- Add the shiitake mushrooms back in.
- Simmer broth for 20 minutes before adding the dumplings.
- Use the green tops of the julienned scallions for garnish.
Ingredients for the Dumplings
24 wonton wrappers (about half the package)
1 lb green cabbage, shredded
1 large carrot, shredded
3 scallions, julienned
2 T cilantro, minced
3 cloves garlic, minced
2 T ginger, minced
4 T sesame oil
⅓ cup mirin
¼ cup tamari
Instructions for the Dumplings
- To make the dumpling filling, heat sesame oil on medium-high heat.
- Sweat garlic and ginger for 1 – 2 minutes.
- Add the cabbage, carrot, and scallions. Sauté until cabbage is tender. About 5 minutes.
- De-glaze the pan with the mirin, then add the tamari and cilantro.
- Cool completely before filling the dumplings.
- If desired, add salt to taste.
- To form the dumplings, placed a tsp of vegetable filling in the center of each wonton wrapper.
- To seal the wontons, dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, making a triangle shape. Crimp the edges, starting from one end, making pleats in the wrapper and pinching tightly to seal.
- Once all the dumplings are formed, boil them in the broth for about 4 – 5 minutes or until they rise to the top.