January is National Soup Month, part 2 - albóndigas soup with chicken-chorizo meatballs

Delectable little meatballs made with chicken and chorizo, plus fresh carrots and zucchini in a tomato broth richly flavored with garlic, cumin and oregano... toss in some rice and you've got a healthy and delicious soup that everyone will love!

Albóndigas are meatballs and can be made with whatever you like: beef or beef mixed with pork is commonly used, and usually the meatballs are added right to the soup and simmered until cooked through. I've changed things up a bit and used ground chicken in place of the beef, and the albóndigas are browned separately before adding to the soup. This method works nicely because I've also added chorizo to the chicken albóndigas for incredible flavor. We all know how much fat chorizo can exude; best to leave that in the skillet and not have it floating in greasy puddles on top of your beautiful soup (or in your arteries). After making the albóndigas, the rest of the soup comes together easily. While you're standing around making the albóndigas anyway, enjoying the therapeutic effect of leisurely preparing slow food, why not double up on the ingredients and make two batches, one to use for today's soup and another to freeze? Ground chicken is often sold in one pound packages and chorizo in eight ounce links, making it incredibly sensible to make twice the amount and save half for a later time. You'll be glad that you did!

Finally, albóndigas soup can be appealing to all family members by shredding some of the vegetables. This not only effectively "hides" some of the veggies but it also makes a thicker soup. If you like a thinner, more brothy soup, the carrots and zucchini can be sliced or cubed. But if you're looking to surreptitiously stuff nutrient-rich veggies into picky eaters, try shredding the carrots and zucchini then adding to the soup. The self-proclaimed veggie-haters will never realize the bounty they're consuming, and the soup will also be more substantial without being full of empty calories and fillers.

Try this; I think you'll like it.

Start out by preparing the albóndigas (meatballs). Combine the following ingredients thoroughly and brown in a large skillet, in batches, until browned:

1/2 pound ground chicken ~ 1/4 pound chorizo ~ 1/4 cup shredded zucchini ~ 1 tablespoon finely chopped cilantro ~ 1/4 teaspoon salt ~ 1/2 teaspoon ground cumin ~ 1/4 teaspoon dried oregano

Remember to keep an eye on the albóndigas as they're browning because chorizo can burn really, really quickly when you're not paying attention. And once they're done, try not to keep nibbling on them. They're really hard to resist. *wink*

For the rest of the soup, you'll need:

1 tablespoon olive oil

1 small onion, chopped

3 large cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

7 cups chicken or vegetable broth

2 cups canned crushed tomatoes

12 drops chipotle hot sauce and 3/4 teaspoon liquid smoke flavoring, OR 1 canned chipotle chili plus 1 teaspoon sauce

(I go with the hot sauce method; too many times I've used one or two of the chipotles and wasted the rest of the can, unfortunately.)

2 small carrots, shredded (or sliced thinly, if you prefer)

1 teaspoon salt

1/2 medium zucchini, grated (or sliced thinly, if you prefer)

1/4 cup uncooked rice

In a large soup pot, saute the onions and garlic in the oil, with the cumin and oregano, until onion is transparent. Pour in the broth and crushed tomatoes, the hot sauce + liquid smoke (or chipotle chili), carrots and salt. Bring to a boil then turn down heat to medium-low and simmer for 30 minutes.

Add the browned albóndigas, zucchini, and rice and simmer for another 30 minutes or until rice is tender.

I like to serve this with a heap of fresh cilantro leaves because I just love the stuff - but I do know that not everyone is so enamored with the flavor. Julienned carrot and/or zucchini adds a colorful touch, and homemade fried corn tortilla strips add a welcome crunch.

If you prefer a more beefy flavor, albóndigas soup can be prepared using ground beef and beef broth. Try adding roasted corn to the soup, as well as poblano chili slivers, and change up the recipe with a handful of fideos or other quick-cooking noodles. The choice is yours!

Makes six servings.

chicken-lime-tortilla soup hits the spot!

Love chili? So do I, and once you've perfected "the" recipe, it's tough to change. After all, you've tweaked and pinched and sprinkled to the point where you've reached perfection; why mess with it?

For those who love chili but are past the wild experimentation stage, try a hearty, satisfying chicken tortilla soup. This one has two kinds of chicken plus white beans, southwestern-style spices and the earthy flavor of corn tortillas. Like chili, this tastes delicious the longer it simmers, and is even better the next day. Feel free to add your favorite soup veggies; this tastes great with corn kernels or diced summer squash. Tailor it to your own tastes, I know that some people do not like the flavor of cilantro but if you do, load up! Garnish with sour cream, avocado, more cilantro, a little green onion, and tortilla chips baked with a sprinkle of lime and salt. A Lonesome Road Studio exclusive...

Recipe:

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

1 lb. ground chicken

one 14.5 ounce can whole peeled tomatoes, chopped (reserve liquid)

3 cups leftover shredded cooked chicken (I used grilled chicken; wonderful addition!)

6 cups chicken or vegetable broth

2 teaspoons dried oregano

3 teaspoons ground cumin

1 tablespoon chili powder blend

1/4 teaspoon ground cinnamon

one 15.5 oz. can white kidney beans (cannellini beans), drained and rinsed

Juice of one small lime

5 soft corn tortillas, cut into squares or strips

Directions: In a large soup pot, saute onion and garlic together in olive oil until tender. Add ground chicken and cook thoroughly, breaking up as chicken cooks. When chicken is completely cooked, add tomatoes with their reserved liquid, plus the broth, oregano, cumin, chili powder and cinnamon. Stir to combine and add leftover shredded cooked chicken. Bring to a boil then quickly reduce heat and simmer over medium-low heat for at least 30 minutes but, the longer the better.

About 30 minutes before serving, add white kidney beans, juice of one lime, and the soft corn tortilla strips. Stir to blend and simmer for at least another 30 minutes, then garnish and serve.

Makes approximately 6 to 8 servings.

Can't get enough chicken tortilla soup? Check out this recipe published here last winter...

http://lonesomeroadstudio.blogspot.com/2011/02/something-little-different-for-big-game.html

cheap eats - National Soup Month edition

Baby, It's Cold Outside ...

What better month than January to shine the spotlight on soup? Cold blustery days that chill us to the bone, seemingly never-ending snow, and days that grow dark too soon.

A hot pot of soup is just the remedy for all of that. A Lonesome Road favorite is potato leek soup with bacon - it's simple and satisfying, and relatively inexpensive. In this version, I've pureed the soup ingredients without the addition of milk or cream, using the potato cooking water to do some of the thickening (and also adding vitamins that you would have just tossed down the drain). This soup is also a great way to use up a big bag of potatoes that are all looking at you with the beginnings of little eyes everywhere. By all means do not use rotten potatoes! But while peeling potatoes for this soup, just trim off the eyes and save money by not tossing out half a bag of potatoes when they all at once become past their prime.

When I created this soup I was lucky enough to find leeks on sale - a bundle of three for just over two dollars; other than the leeks this recipe is very cost-effective (although I like to splurge on center-cut bacon, a much better deal for the money spent).

The recipe makes quite a bit of soup; you will have enough for a nice light supper and for some nice warming leftover lunches as well, saving you even more money.

Ingredients:

• 10 to 12 medium to medium-small russet potatoes, peeled and cut in quarters
• 3 medium leeks, white and part of light green, rinsed thoroughly and sliced
• 1 small onion, chopped
• 4 to 5 cups chicken or vegetable broth (depends on how thick you like your soup)
• 1/2 teaspoon dried thyme
• salt and freshly ground black pepper to taste
• 10 slices center-cut bacon, chopped
• 1 cup flat-leaf parsley, chopped

Cook chopped bacon in a large soup pot until thoroughly cooked. While bacon is cooking, peel and quarter the potatoes and boil them in 4 cups of water until tender (about 10 to 15 minutes).

When bacon has cooked completely, remove with a slotted spoon to a plate with paper towels to drain thoroughly and reserve.

Pour off all but 1 tablespoon of the bacon fat in the soup pot. If potatoes have finished cooking by now, set them aside; do not drain. Saute chopped leeks and onion in the bacon fat until translucent. Add potatoes and their cooking water (which should be partly evaporated). Add 4 cups of broth and thyme, and continue cooking mixture together for another 30 minutes.
Puree mixture in a blender or food processor then return to the soup pot. If you prefer a thinner soup, add more broth. Stir to combine then add crumbled bacon (reserve some as a garnish for the soup) and flat-leaf parsley. Simmer together another 20 to 30 minutes and serve, garnished with more cooked bacon crumbles.

For something a little different, try using Yukon Gold potatoes. Their buttery yellow color will produce a very pretty soup with a slightly different flavor. Of course, if you have leftover ham, substitute that for the bacon if you like but you will need to saute the leek/onion mixture in a bit of butter. A sprinkling of cheese or chopped chives also makes a nice garnish, and if you like, chopped green chiles are also an ingredient to consider.

cheap eats - the comfort food edition

Chilly Nights and Frost on the Pumpkin...

it's time to put on a big, comforting pot of hot lentil & sausage soup!

I literally do not eat soup in warmer weather; being someone who is fussy about seasonal foods, temperatures and the like, I can't just sit down to a hot steaming bowl of soup when it's 90 degrees outside. But in the fall, that all changes, I can't get enough warming, homey soup!

Lentil soup is one of my favorite comfort foods, especially when it's prepared with spinach for added flavor, vitamins and iron. Since lentils do not require soaking it's actually very quick to prepare and so full of fiber, high in protein, and low in fat. And, the price is right too; a bag of dried lentils costs around $1.50 and will make so many delicious main dishes in less time than it takes to go out and grab a big, fattening, artery-clogging burger and fries.

Ingredients:

• 12 oz. Italian sausage, cut into slices (I use turkey Italian sausage but you can use a traditional pork sausage, or even seasoned veggie crumbles)
• 1-1/2 cups dried lentils, picked over and rinsed briefly
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 8 cups vegetable or chicken broth
• 10 oz. package of frozen chopped spinach
• 1/2 to 1 teaspoon salt
• freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• one large russet potato, chopped (I leave on the peel for more nutrition)

Begin by browning the sausage slices in a large soup pot; turkey sausage and veggie crumbles will yield little or no extra fat so you will probably have to add a bit of olive oil after browning in order to cook the onion and garlic.

Cook onion and garlic until wilted then add the lentils, broth, spinach and seasonings. Bring to a medium boil then turn down to a medium-low simmer. Partly cover and simmer for about 45 minutes; taste seasoning and correct if necessary (the amount of thyme and basil you use will depend on the seasonings in the sausage, and the amount of salt you need will be determined by the broth used).

Add the chopped potato and cook until potato is tender (another 20 to 30 minutes or so). Serve steaming hot with crusty French bread and butter. A sprinkling of freshly grated Parmesan cheese is a nice touch for the soup, or some crispy homemade garlic croutons.

Makes about six servings.

soup of the evening, beautiful soup!

Beautiful Soup, so rich and green,

Waiting in a hot tureen!

Who for such dainties would not stoop?

Soup of the evening, beautiful Soup!

- Lewis Carroll

Bright green in color and smooth as silk, this Spring Velvet Soup is rich, lush, packed with vitamins and minerals, and is very low-fat. The flavor is very similar to split pea soup, and its thick, creamy texture is achieved with potatoes, not with traditional thickeners or dairy products.

I've adapted this recipe from a terrific cookbook purchased at a farmers' market: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. The book encourages all of us to eat fruits and vegetables in season for freshness, taste, nutrition, variety, environment and local health.

Ingredients:

• 2 or 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large leek, diced - white part and 1 inch of green
• 1 large stalk celery, diced
• 2 teaspoons dried tarragon (or 2 tablespoons fresh)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups vegetable broth (or chicken broth)
• 5 or 6 medium potatoes (about 3 cups), peeled and diced
• 1 bunch spinach, torn (about 2 or 3 handfuls)

In a large saucepan, saute onion, leeks and celery in olive oil over medium-low heat until wilted and not browned, about 15 minutes. Add tarragon, thyme, salt and pepper and combine well. Add broth and potatoes. Cover and simmer for about 15 minutes, or until potatoes are tender.

Add spinach and simmer for 5 more minutes. Remove soup from heat. Puree soup in small batches in a blender or food processor. Return soup to pan and place over low heat to continue heating.

If you like, 1/2 cup of milk can be added to the soup. Also, taste for seasonings. Garnish with a swirl of plain yogurt, sprigs of fresh herbs, or pretty chive blossoms.

Serves 4 to 6.