Meatballs and Saurkraut Soup

Meatballs-
1 1/2 # ground chuck
1 egg, slightly beaten
1/2 cup soft bread crumbs
1/4 tsp. salt
2 Tblsp. chopped parsley
2 Tblsp. butter or marg.

1 can (10 1/2oz.) condensed beef broth, undiluted
1 can (14oz.) saurkraut, undrained
1 can (1# 12oz.)tomatoes, undrained
1 env. dry onion-soup mix
1 cup sliced carrots (2 or 3 med.)
1/2 cup chopped celery tops
1 tsp. salt
1/8 tsp. pepper
1 bay leaf
1 Tblsp. sugar
2 cups cubed, peeled potatoes
2 Tblsp. chopped parsley

Make meatballs: In med. bowl, combine chuck, egg, 3 Tblsp. water, the bread crumbs, 1/4 tsp. salt & 2 Tblsp. parsley; mix lightly. Lightly shape into 28 balls.

In hot butter in Dutch oven or 4 1/2qt. kettle, saute meatballs, a single layer at a time, until browned all over. Drain off fat. Set meatballs aside.

In same kettle, combine 2 c. water, the broth, saurkraut, tomatoes, onion-soup mix, carrots, celery, salt, pepper, bay leaf & sugar; bring to a boil. Reduce heat & simmer, covered & stirring occasionally to break up tomatoes, 20 min. Add meatballs & potatoes; simmer 20 to 30 min. longer, or until potato is tender.

Garnish with chopped parsley.

Makes 2 1/2 qts. - 8 servings

Note: This soup is even better made the day before and reheated.

I used fresh since it is just out and it was so good. (I steamed my asparagus first and then made the soup)

Cheesy Asparagus Soup

1 14.4 ounce can Chicken broth
3 medium potatoes, diced
1/3 C onion, chopped
1/8 tsp ground nutmeg
1 1/4 C half and half cream
1 5 ounce container Pimento Cheese
1 10.5 ounce can cut Asparagus Spears

Combine chicken broth, potatoes, onion and half and half in a pot, bring to a boil. Cover, reduce heat, and simmer 5 minutes or until potatoes are just tender.

Stir in nutmeg and pimento cheese. Fold in asparagus, simmer uncovered , stirring frequently, until throughly heated. (Do not boil) Serve with crackers, french bread,muffins or cornbread.

Regular sausage can be used in place of the turkey sausage if desired. I have also made it with venison sausage and it was delicious.

TURKEY SAUSAGE MUSHROOM CHOWDER

1 lb turkey sausage
1 (13 oz)can diced tomatoes
1/4 cup barley
1 can chicken broth (soup can size)
2 broth cans of water
1 large onion, diced fine
1-2 large carrots grated (1 cup)
1 bay leaf
1 1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp poultry seasoning
1/8 tsp pepper
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1 cup finely diced potatoes
1/2 cup green pepper, cut fine
1 lb fresh mushrooms sauteed in 2 Tbsp of butter
1 tsp Worcestershire sauce

Cook sausage and drain.
In soup pot combine sausage and all ingredients EXCEPT the last 4.

Bring to a boil, simmer, covered for 1 hour. Add potatoes, sauteed mushrooms and green pepper. Cover and cook an additional 20-25 minutes. Add Worcestershire sauce and remove bay leaf.

ENJOY