Meatballs and Sauerkraut Soup
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Meatballs and Sauerkraut Soup

    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.

  2. #2
    Registered User Sinclairwife's Avatar
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    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.

  3. #3
    Registered User Sinclairwife's Avatar
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    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
    -------------------------------------
    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

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