Paul and Penny

I like a firmer Matzoh ball so I always add more Matzoh meal than the recipe calls for. I used to make this every year for our Passover dinner.

Boil chicken and use chicken broth or use 2 cans Swanson broth.

I like to use the Matzoh ball soup mixture that you can buy in a box around Easter time. It’s usually about 15 oz box and it comes with 2 packets enclosed.

I mix it up using oil, eggs according to the package except I use 1 1/2 packets of meal instead of the just one it calls for.

Then drop them into slow simmering chicken broth and cook until done according to time on package, maybe a little longer since these are more dense with the extra meal.

Orzo Soup (Paula)

5 cups water

½ pound ground beef

4 boullion beef cubes

1 tsp chili powder

½ tsp cumin

½ cup salsa

1 cup orzo

Cook ground beef and drain if needed.

Add water, boullion, spices and salsa, start to boil, add orzo noodle and simmer for 12 minutes.

                           GRISTMILL TORTILLA SOUP

4 quarts chicken broth ( I used 2 quarts water and 2 cans chicken broth)

5-6 chicken breasts ( I used 3 all natural leg quarters from Whole Foods)

3 cans Rotel ( I used 2)

2 cups chopped yellow onion ( I used 1.5 onions, sliced)

3 Tablespoons chopped cilantro ( I used a large handful)

3 T Chili Powder ( I used 2)

3 Tablespoons Cumin ( I used 2)

3 Tablespoons Garlic Powder ( I used 4 cloves of fresh garlic minced and some garlic salt)

Garnish: Shredded Monterrey Jack Cheese, green onions, sour cream and avocado.

Place Chicken in broth and boil ( or water and broth), simmer on low for 1 hour.

Add Rotel ,onions, cilantro ( I added the cilantro last) chili powder, cumin and garlic ( I added the fresh garlic to the pot while the chicken simmered from the start)

Cook for another hour on a low simmer.

Chicken should shred apart ( I deboned the leg quarters) and onions get translucent.

In each bowl, pour 1 cup soup and top with tortilla chips, the garnishes and lime wedges.

Dori to family
show details Jun 3 Reply

Dori to Family:
“I put a chopped, peeled potato into salted water with an onion and cook until potato is almost cooked . Add a jar of alfredo sauce with a little more water.Add chopped ham and a bag of frozen mixed vegtables. pepper to taste.serve.you can make this go further by adding more water. and if I don’t have a potato I have used frozen hash browns or even the shredded variety.I’ve even added a few slices of carrots to the potato when cooking. EXPERIMENT!!!”

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.  
Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

1 large onion
1 cup celery
1 head cabbage
1 lb ground beef
Salt, pepper, fresh garlic or garlic salt
1 heap tsb chili powder
1 can rotel tomatoes
1 can kidney beans, undrained
1 16 oz can tomato sauce.

Sautee onions, celery in oil, add meat, cook til brown.  Add seasonings.  Cook for 30 mins, add shredded cabbage, cook for 15 more minutes.