SOUPS are TASTY

Cherie Bordens Cauliflower Soup

1 med Cauliflower (or you may use frozen)
1/2 C Chopped Onion
1/4 C Butter
2 C. Chicken Broth
1 Can Cream Chicken Soup
1/2 t Worcestershire Sauce
2 C 1/2 and 1/2
1 t Salt
1 1/2 C Sharp Cheddar Cheese
3-4 T Flour

Steam and Chop Cauliflowers in water enough to cover it. (Chop up pieces as it softens). You want pieces chopped very well but still chunky enough for texture.
In another pan Saute onion in the butter till soft then add to cauliflower.
Add Broth to soup and flour for thickening. Add Wor Sauce, 1/2 and 1/2 and Salt, Add cheese.

Simmer and Serve
Ireland Family Review: Mom LOVES THIS SOUP, Dad liked it too and kids ate it fairly well. 




Italian Wedding Soup

• Prep: 35 min. Cook: 20 min.
• Yield: 7 Servings

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Ingredients

• 1 egg, lightly beaten
• 1 tablespoon dry bread crumbs
• 1 tablespoon dried parsley flakes
• 1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, divided
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1/2 pound lean ground beef (90% lean) I USED GR. TURKEY
• 1/4 cup uncooked orzo or acini di pepe pasta
• 1 medium onion, finely chopped
• 3 celery ribs, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 4 cups chopped fresh spinach I USED 1/2 Spinach 1/2 Kale

Directions

• In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs.
• Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until no longer pink; drain.
• Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper.
• Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese. Yield: 7 servings.

Nutritional Analysis:1-1/3 cups equals 205 calories, 6 g fat (2 g saturated fat), 49 mg cholesterol, 1,024 mg sodium, 20 g carbohydrate, 4 g fiber, 17 g protein. 

Ireland family review: Mom LOVES how healthy and tasty this soup is and even better.... Kids gobbled it up too, spinach/kale and all!