Autumn is in full swing here in the Northeast. The leaves have changed color and are falling, and the winds are picking up a bit. The nights are a bit chilly that even the heat turned on the other night. These are the days that I especially love having soup though I could eat soup most any time of year. It doesn’t matter if the soup is completely made from scratch cooking down a whole chicken and vegetables for a wonderful stock or an easy version made in the Instant Pot with stock purchased at the grocery store. Both are satisfying and delicious.
I previously posted my recipes for a good hearty basic chicken stock. Here is the link just incase you missed it.
So here are a few different recipes you can try. All having that tummy warming goodness we crave this time of year. Enjoy!
Mini Meatball Soup
Total Time:47 min
Yield: 4 big servings
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combo or ground turkey or ground chicken
1 egg, beaten
2 cloves garlic, minced
1/4 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs, a couple of handfuls
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or Ditalini
1 pound triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, & pepper.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled cheese sandwiches.
Amish Beef Barley Soup
The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup is chock full of veggies for a healthy stick-to-your-ribs main dish soup.
Cooking Time: 1 hr 10 min
•2 tablespoons vegetable oil
•1 pound beef stew meat, cut into 1/2-inch chunks
•1 onion, chopped
•8 ounces sliced fresh mushrooms
•3 carrots, coarsely diced
•1 (14.5-ounce) can diced tomatoes, not drained
•8 cups beef broth
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•3/4 cup quick-cooking pearl barley
1. In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes,
or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper;
bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
2. Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
•This is great to serve after a bone-chilling afternoon of raking leaves.
INSTANT POT CHICKEN AND RICE or PASTA SOUP
Makes 8 Servings
5 medium carrots sliced
2 small ribs celery sliced
1 cup diced onion
1 heaping tablespoon minced garlic
1 tablespoon butter
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried parsley flakes
1.5 lbs. chicken – skinless boneless breast or skinless boneless chicken thighs
1 teaspoon dried thyme
6 to 8 cups chicken broth/stock or Better than Bouillon
3 cups cooked rice or follow directions for using 2 cups of instant rice. You can also use previously cooked noodles or favorite small pasta.
- Turn a 6-quart or 8-quart Instant Pot on and press the Sauté button.
- Add the sliced carrots, celery, diced onion, minced garlic and butter. Sauté until the onions are soft, about 3 minutes.
- Add the whole chicken pieces to the Instant Pot. Add fresh or dried thyme & parsley.
- Pour 6 cups of the chicken broth over the ingredients. Stir with a wooden spoon.
- Place the lid on the Instant Pot. Make sure the valve is set to the sealing position. Press the manual/high pressure cook button and set the pressure cooking time to 7 minutes.
- After the timer beeps alerting you that the pressure cooking has finished allow the steam to release naturally for 15 minutes. Then push the valve to the releasing position and wait for all of the steam to escape and the pin to drop.
- Carefully twist off the lid.
- Use a slotted spoon or a kitchen tongs to remove the hot cooked chicken from the pot and place it in a bowl. Allow the chicken to rest for about 5 minutes before shredding the chicken with two forks.
- Return the shredded chicken to the Instant Pot soup. You can now add the cooked rice, cooked noodles, or small cooked pasta. Allow the rice/pasta to warm through for 5-10 mins and serve. If the rice has absorbed too much of the chicken broth add the remaining 2 cups of broth and stir.
(If using Instant Rice do as follows…)
- Pour the 2 cups of instant rice into the Instant Pot and stir with a wooden spoon. Replace the lid on the Instant Pot and lock into place. No setting needed, just allow the rice to cook in the hot chicken broth until tender, about 15 or 20 minutes.
- Remove the lid once again and stir the cooked rice into the chicken soup. If the rice has absorbed too much of the chicken broth add the remaining 2 cups of chicken broth and stir. Serve
Serve any of these with your favorite dinner rolls and a side salad perhaps or maybe a favorite sandwich.
Keep Warm and enjoy the Autumn weather. Have a mug of warm apple cider or tea and watch a cozy movie, because before you know it we will be planning Thanksgiving and Christmas.
Stay healthy and Safe Everyone.