Readers share their best soup recipes.
Jan Nobbe likes to make soup, and one of her best is hamburger soup.
“I have been making this soup for about 20 years and it is one of my very favorites in the fall and winter. The smell fills the kitchen and you can’t wait for it to be done,” she writes.
The hamburger soup recipe comes from “Recipe for Samuel,” a fundraising cookbook compiled by Lincoln Land Community College and dedicated to Samuel Herschberger, a young Amish boy seriously injured in a farming accident in 1992.
Another soup fan is Dori Smith of Springfield, who creates her own soup recipes based on recipes from TV’s Cooking Channel.
“This is a combination of both, adding late summer and fall vegetables,” she said about Harvest Italian Meatball Soup.
1 pound ground beef
1 (16-ounce) can tomatoes, cut up
2 medium onions, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1/3 c pearl barley
¼ c ketchup
1 tbsp. instant beef bouillon granules
2 tsp. seasoned salt (Riley’s seasoned salt preferred)
1 tsp. dried basil, crushed
1 bay leaf
In large saucepan, cook ground beef until browned. Drain off fat. Stir in remaining ingredients and 5 cups of water. Bring to a boil. Reduce heat; cover and simmer 1 hour. Season to taste with salt and pepper. Remove bay leaf.
Makes 6 servings.
Harvest Italian Meatball Soup
3 tsp. olive oil
5 slices turkey bacon
1/4 tsp. liquid smoke
1 medium onion, chopped
3 cloves garlic, minced
1/2 c carrots, chopped
1/2 c zucchini, chopped
1/4 c each: red, yellow and green peppers, chopped
1 head escarole, cleaned and rough chopped
1 tsp. red pepper flakes
1/2 tsp. freshly grated nutmeg
1 (15-ounce) can cannellini beans(white kidney beans)
3 quarts chicken stock
1 lemon, zested
Salt and pepper to taste
1/3 pound ground lean beef
1/3 pound ground veal or turkey
1/3 pound ground pork
1/2 c Italian breadcrumbs
2 tsp. milk
1/4 c grated parmesan cheese
1/4 tsp. allspice
1/2 tsp. Tony Chachere’s creole seasoning
1/4 tsp. salt
1/2 tsp. pepper
1/2 c chopped parsley or fresh basil, for garnish
Extra grated parmesan for garnish
Heat olive oil in a large soup pot over medium heat. Add bacon and liquid smoke. Cook until crisp; drain. Chop bacon. Add onion, garlic and rest of the vegetables. Cook until tender crisp. Add remaining soup base ingredients.
Mix meatball ingredients; form into tablespoon-size balls. Bake on cookie sheet 15 minutes in 350 F oven. Drain any grease. Add meatballs to soup base and cook at a low simmer for an additional 15 minutes.
Top with grated parmesan cheese and chopped parsley or basil. This is great served with fresh Italian bread dipped in extra-virgin olive oil.
Note: If desired, add 1/2 c Italian green beans and/or 1/2 cup fresh chopped tomatoes. Add more chicken stock if needed.
Makes 8 large servings.
--What is your favorite appetizer or hor d’oeuvre? If you have a good recipe, please send it in.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705; fax to 788-1551; or email email@example.com. Please include your name, city and daytime phone number.