Category Archives: Soup

Italian Meatball Soup


2013 is here and I am determined to meal plan this year–both to save money and eat healthier.  In my meal planning I decided I would attempt one new recipe a week.  So this week, I tried Pioneer Woman‘s Italian Meatball Soup.  I love her recipe blog because she has step by step pictures to follow.  While I may not need those pictures, they are just more fun to follow!  She also thinks of out of box ideas that sound crazy but are good.  Lemon juice in meatballs? I wouldn’t have thought of that one!  But… amazing.  This recipe is filling, flavorful, and has that great hearty warmth that every winter day needs.


3/4 lb Ground Beef
3 T Fresh Parsley, Minced
1 Egg
2 Garlic Cloves
1/2 t Salt
1/2 t Black Pepper
1/2 t Ground Oregano
2 t Lemon Juice


3 T Coconut Oil
7 C Beef Stock
2 C Water
1/2 t Salt
2 T Tomato Paste
3/4 C Onion, Chopped
3/4 C Carrots, Chopped
3/4 C Celery, Chopped
1/2 lb Cabbage, Chopped
Grated Cheddar Cheese To Serve
2 Bay Leaves


Combine all meatball ingredients and mix well.  Shape into small balls and chill for 30 minutes.

After chilling, heat coconut oil over medium-low heat in a heavy pot.  Brown meatballs on the outside–don’t cook all the way through.  Remove meatballs to a plate.  To the pot, add stock, water, salt, tomato paste, and herbs.  Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes.  Remove bay leaves.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated cheddar cheese sprinkled over the top.

Adapted from Pioneer Woman


Lentil Soup

This past month we have discovered lentils.  I love that they are a non meat form of protein and are easier to digest than beans.  We found a pound of pre-cooked steamed lentils at Trader Joe’s that seemed super easy to work with.  Next I got online and discovered a simple lentil soup recipe from Food Network’s Alton Brown.   When I realized the recipe was Alton Brown’s–I was sold, this man knows food! This recipe was unbelievably easy and really flavorful!


  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon freshly ground toasted cumin


Place the olive oil into a large 6 quart Dutch oven and set over medium heat.  Once hot, add the onion, carrot, celery, and salt.  Sweat until the onions are translucent, approximately 6 to 7 minutes.  Add the lentils, tomatoes, broth, coriander, and cumin and stir to combine.  Increase the heat to high and bring to just a boil.  Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.  Using a stick blender, puree to your preferred consistency.  Serve immediately.

–Alton Brown,

Summer Squash Soup


* 4 medium Zucchini, washed and sliced in 1 inch pieces
* 1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
* 1 Pattypan Squash, quartered
* 1 large Onion, thinly sliced
* 1 teaspoon minced Garlic
* 3 cups Chicken Broth, defatted
* Salt and Ground White Pepper to taste
* 2 Tablespoons Fresh Basil, finely chopped
* 2 Tablespoons Fresh Parsley, finely chopped
* 1 Tablespoon Lemon Juice


1. Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.
4. Remove from heat and allow to cool slightly.
5. Puree the squash mixture in a food processor or blender until smooth.
6. Set aside a small amount of the basil and parsley for garnishing.
7. Add the basil, parsley and lemon juice and puree again.

Serves 6

Super good–great way to use the leftover summer squash! Jammed packed with Vitamin C and B. Good to eat to prevent heart disease.