TOP CAT, polishing off a mug of hot beef broth: I have to admit, boys, that nothing could be more nourishing on a chilly and foggy Southern California morning than beef broth!
CHOO-CHOO, with the usual glibness: And if you ask me, TC, sometimes beef broth might be nourishing in its own right!
TOP CAT: How right you are, Chooch; how right you are!
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Steckrübensuppe mit Nordsee-Garnelen
#Steckrüben #Samstagseintopf #Nordseegarnelen #Suppe
Der heutige Samstagseintopf erinnert die Markgräflerin an die beiden Besuche in Hamburg aus den Jahren 2022 und 2023. Das Rezept für die Steckrübensuppe mit Nordseegarnelen ist ein „Mitbringsel” aus dem Norden. Von Hamburg hatte ich euch noch noch gar nicht berichtet, das folgt aber in Kürze hier im Blog.
Steckrübensuppe mit Nordsee-Garnelen
Zutaten• 50 g gereifter Speck• 400 g Steckrüben• 200…
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Beef Bolognese with Spaghetti and Tomatoes
This rich and flavorful beef bolognese sauce is ideal served over a bed of spaghetti with grated Parmesan cheese. It's a filling and hearty meal that's sure to please the whole family. Made from Beef Broth, Garlic Cloves, Basil, Salt, Oregano, Spaghetti, Olive Oil, Grated Parmesan Cheese, Onion, Tomato Paste, Black Pepper, Ground Beef, Tomatoes.
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Saint Patrick's Soup Recipe
Make this hearty, flavorful soup with leftover corned beef from St. Patrick's Day by including ingredients like cabbage, potatoes, and beer.
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Today is a darn good day for chili! Raw, rainy, wet, chilly, breezy. Just yucky. About 56 degrees.
The recipe is one I found that Bob really likes. (The recipe I like “has too many vegetables in it.”)
I made two substitutions. I substituted one 15-ounce can of pumpkin for one 15-ounce can of petite diced tomatoes. I used smoked paprika and increased it to 1 teaspoon. Simmered it about an hour to thicken up.
“The Best Classic Chili Recipe.”
https://www.tosimplyinspire.com/the-best-classic-chili-recipe.html
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Meatball Soup
Chef’s Note: Seasoning puts the emphasis on the broth. Meatballs are relatively bland. I want to fix that later on (maybe add some grated onion or Worcestershire), but because I really enjoyed the warm soup, I am posting this
Original recipe: link
Makes: ~ 3 quart soup
Ingredients
Meatballs
1 lb ground beef
1/2 cup Italian bread crumbs
2 garlic clove, minced
1 tbsp dried parsley
a few dashes of crushed red pepper flakes
a few pinches of kosher salt
For the Soup
2 tbsp vegetable oil
1 large yellow onion, (~ 3 cup diced)
2 garlic clove, minced
2 tbsp tomato paste
28-oz can crushed tomatoes
3 cup beef broth
1 cup milk
1 1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 tbsp Italian seasoning
1 tsp dried oregano
a few pinches kosher salt
bread, for serving (such as Baguette slices or sandwich bread)
(opt.) shredded mozzarella, for serving
Instructions
Make the meatballs:
1. Preheat oven to 350ºF. Line one baking sheet with parchment paper.
2. In a large bowl, combine ground beef, bread crumbs, minced garlic, parsley, crushed red pepper flakes, and salt.
These are very dense because of the amount of breadcrumbs. That’s because they need to stand up to the soup later on.
3. Roll into about 1-inch meatballs. Transfer to the baking sheet.
I made 22 meatballs
4. Bake until browned and cooked through, 15 minutes
Make the soup:
1. In a large pot (~ 4 qt), add oil and diced onion. Cook over medium-high heat, until onions are soft and translucent, about 6 minutes
2. Add garlic and cook until fragrant, about 1 minute.
3. Add tomato paste and stir until onions are completely coated
4. Add crushed tomatoes, beef broth, and milk. Stir until combined.
5. Add meatballs and bring to a simmer
6. Once simmering, turn heat to low.
7. Stir in the mozzarella, 1/2 cup at a time to prevent clumping. Add in the grated Parmesan, Italian seasoning, oregano, and salt. Stir until combined and flavors mix. Taste and adjust seasoning as necessary
8. Ladle into bowls. If desired, top with more shredded mozzarella. Serve with a slice of bread. Serve warm
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