Central Valley Moms



It is soup season!

I’m cold. Seriously, seriously cold.

I know I shouldn’t complain about being cold. I live in California, where the sun is shining and the only white stuff I’ve seen this winter has been fog. But I can’t help it. I’m cold. And that means I’ve got a serious soup craving. There’s nothing quite like warming up from the inside out. And these two recipes aren’t too horribly bad on the waistband, as well.

Chrissy’s Greek Meatball Soup
24 frozen cocktail size meatballs (the little cocktail ones at Trader Joe’s are the perfect size. The Fresh and Easy ones are just too big for soup.)
2 carrots, thinly sliced on diagonal
1 onion chopped
1/2 tsp salt
1 tsp dried Greek seasoning
1 can (14 ½ oz) chicken broth
½ cup uncooked orzo pasta
2 cups baby spinach, 2 oz. (you can substitute asparagus, or zucchini will work quite fine)
2 tbsp chopped fresh dill or 1 tsp dried dill
1 tsp grated lemon zest
Microwave meatballs on High until defrosted, about 2 minutes. Coat pot with cooking spray; place over medium high heat. Add carrots, onion, meatballs, seasoning and salt; cook, stirring occasionally, until meatballs are browned, 3-4 minutes. Add broth and 4 cups water; bring to a boil. Stir in orzo and zucchini or asparagus; cook until tender, about 8 minutes. Remove from heat. Stir in spinach, dill and zest.

Can you say yum? Chrissy says this recipe first came from Woman’s World magazine.

If you want something a little bit more hearty, try this one inspired by Olive Garden.

Toscana Soup
12 links spicy pork sausage, sliced
1 tabespood vegetable oil
3/4 cup diced onion
1/4 teaspoon minced garlic
2 tablespoons chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream

Preheat oven to 300 degrees. Place sausage links on baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices. Heat oil in large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute. Stir in broth, water and potatoes; simmer 15 minutes. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

When I made this recipe, I just browned Italian sausage in a pan instead of using the oven. If you’re watching calories, you could also substitute milk for heavy cream. While the soup was lovely when I served it fresh from the stove, it was sublime the next day, when all the ingredients had a chance to get to know each other and become friends.

I found this recipe via Pinterest, of course, originally found here: http://allrecipes.com/recipe/toscana-soup/detail.aspx

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  1. [...] I do enjoy a cup of tea. (Have you tried Paris? Oh, it is so fabulous.)I’ve already had an unofficial celebration of National Soup Month, also celebrated in January. Little did I know that when my craft group [...]


  • Carey
  • Carey is a lifelong Fresnan who writes about what tickles her fancy, but mainly about home and family and the cool things she finds on the Internet.