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MEATBALL AND
NOODLE SOUP
2 cans (28 ounces each) crushed
tomatoes
3 quarts water
10 beef bouillon cubes
6 scallions, white part only,
chopped
3 pounds ground beef
1 large onion, chopped
1
⁄
2
tsp pepper
1 tsp salt
1
⁄
4
cup soy sauce
3 TBL sesame seeds
1 tsp garlic powder
2 TBL dried minced onion
1
1
⁄
2
cups seasoned bread crumbs
3 eggs
1
⁄
2
pound fine egg noodles
Preheat to 450°
Pour tomatoes and water into the
roasting pan. Add bouillon cubes
and scallions. Stir well to combine.
Meanwhile, combine remaining
ingredients, except the noodles, in a
large mixing bowl. Form into
3
⁄
4
-inch meatballs. Carefully place
the meatballs in the roasting pan.
Cover and cook for 3 hours. Stir in
noodles. Cover and cook for
5 minutes. Serve immediately or
cover and keep warm for up to
1 hour. The noodles will continue to
absorb liquid. Add 1 to 2 cups of
additional water if needed.
Makes 24-28 servings
SPICY, SLOW-COOKED
TWO-BEAN AND
SAUSAGE SOUP
1 pound hot Italian Sausage,
casings removed
1 large onion, chopped
1 tsp garlic powder
1 tsp salt
1
⁄
2
-1 tsp ground red pepper
3 stalks celery
3 carrots, chopped
2 cans (15
1
⁄
2
ounces each) chick
peas with liquid
2 pounds lentils, rinsed and drained
2 packages (10 ounces each) frozen
chopped spinach, thawed
1 jar (1 pound 4 ounces) salsa
1 pound boneless chicken thighs
Preheat to 450°
Carefully spread sausage evenly
over the bottom of the roasting pan.
Cover and cook for 10 minutes.
Stir in the onions. Cover and cook
5 minutes or until the onion is lightly
browned. Add the remaining
ingredients and stir well to combine.
Reduce heat to 250°.* Cover and
slow cook for 4-6 hours. Serve
immediately or cover and keep
warm at 225° for up to 1 hour.
Makes 25-30 servings
*For faster cooking set heat control to
350° and cook for 3-4 hours.