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Italian Meatball Soup

Italian Meatball Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 4 garlic clove, chopped
  • 1 celery rib, sliced
  • 2 carrots, halved and thinly sliced
  • 42 ounces reduced-sodium, no fat, chicken broth
  • 2½ cups water
  • 24 frozen pre-cooked meatballs
  • 2 (14 ounce) cans white beans
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bag (6 ounces) bag baby spinach
  • ½ cup grated Parmigiano-Reggiano
  • Additional salt, if needed
  • Pepper to taste

Instructions
  1. Heat olive oil in soup pot over moderate heat.
  2. Add onions, carrots, celery and cook until onions are beginning to carmelize, about 10 minutes, stirring occasionally.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in broth and water and bring to a boil.
  5. Lower heat and add frozen meatballs, beans, basil and oregano.
  6. Continue to simmer until vegetables are tender and meatballs are heated through.
  7. Stir in spinach, cheese, salt and pepper and simmer until spinach is wilted, about 1 minute.

Notes
WW Points = 9 Total points could be reduced by eliminating cheese and reducing number of meatballs per serving.

imggrocerylist Italian Meatball Soup

French Onion Soup

french onion soup French Onion Soup

French Onion Soup

French Onion Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 medium yellow onions, thinly sliced
  • 4 cups low-sodium beef broth
  • ¼ cup cognac, optional
  • 2 bay leaves
  • Crusty or stale bread
  • 2 cups shredded Emmenthaler or other Swiss Cheese

Instructions
  1. Slice onions thinly, using mandolin* if available.
  2. Melt butter in a large pot over medium heat. Add olive oil.
  3. Add onions and cook slowly for 45 to 60 minutes until onions are golden brown and carmelized.
  4. Add the cognac, if desired, and flame letting it burn until fire goes out, being careful not to burn yourself during the process.
  5. Add broth, bay leaves, and a pinch of pepper to the pot. Add enough water to cover onions with liquid. Simmer uncovered for 20 minutes.
  6. Meanwhile, melt 2 tablespoons butter in a large skillet. Toast the stale bread until crisp and lightly browned.
  7. Remove the bay leaves from the soup and divide the soup among 6 ovenproof bowls. Float the bread on top and sprinkle shredded cheese over bread.
  8. Bake for 10 to 15 minutes, or until the cheese is bubbling and beginning to brown.
  9. Serve immediately.

Notes
WW Points = 6

This recipe is adapted from the ski house cookbook.

Note:  A mandolin is very handy for slicing onions to the best thickness for this  recipe.  Alternatively, you could use a food processor.

imggrocerylist French Onion Soup

Butternut Squash Soup

butternut squash soup Butternut Squash Soup

Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced, peeled, fresh ginger
  • 4 cups cubed butternut squash
  • 5 cups low sodium chicken broth
  • ½ cup dry white wine
  • 1 small cinnamon stick
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ½ cup fat free evaporated milk
  • 2 teaspoons fresh lime juice

Instructions
  1. Heat the oil in a large nonstick pot or dutch oven over medium heat.
  2. Add the onion, celery, and carrot.
  3. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  4. Add the garlic and 1 teaspoon of the fresh ginger; cook until fragrant, about 30 seconds.
  5. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer, stirring occasionally, until the squash is soft enough to mash, about 30 minutes.
  7. Remove the pot from the heat and let cool for a few minutes.
  8. Puree mixture with a hand held blender.*
  9. Stir in evaporated milk, lime juice, and remaining 1 teaspoon of ginger; return to a simmer.
  10. *Alternatively, transfer mixture in batches to a blender and puree. Return soup to pot and continue.

Notes
WW Points = 2

Adapted from Weight Watchers Entertains Cookbook

imggrocerylist Butternut Squash Soup