THIS WEEK'S RECIPE THEME IS... "CHICKEN NOODLE SOUP."

MEATBALL NOODLE SOUP

1 lb. lean ground beef, chicken or turkey

1/4 tsp. each salt and pepper

1 egg

1-2 tbsp. olive oil

6 cloves garlic, peeled

1 cup oatmeal

1 large onion, peeled

1 stalk celery

1 10oz. pkg mixed frozen vegetables

1/4 cup fresh parsley

1/3 cup ketchup or salsa

1/4 tsp. thyme or oregano

1 (48 oz) carton reduced-sodium chicken broth

1/2 lb. cooked noodles (see below)

Next, chop garlic and onion coarsely. Remove half and reserve for soup, leaving remainder in food processor. Add oatmeal and pulse for 30 seconds.

Add ground meat and egg. Sprinkle salt and pepper over the meat to distribute evenly. Add ketchup or salsa, 3 tbsp. grated Parmesan cheese and thyme or oregano. Process for 30 seconds or until well mixed but not long enough to make a smooth paste.

Form mixture into 1-inch balls.

In a 5 quart soup pan or Dutch oven, brown meat balls in a tablespoon or so of olive oil, turning until brown on all sides. Meatballs do not need to cook through since they will be simmered in the soup.

Add the chopped garlic/onion when the meatballs are brown and sauté for 2 minute on medium heat.

Pour in the broth. Simmer for 15 minutes. Add remaining parsley.

Taste and adjust seasonings; salt and pepper, a pinch of cayenne pepper, or onion or garlic powder (just a pinch) can be added. If the broth is weak, a little low sodium bouillon or chicken or vegetable soup base can help perk up the flavor, but if you use these, do so before adding any salt. You will likely find that no salt is needed.

Add frozen mixed vegetables and simmer for another 15-20 minutes or until vegetables are tender.

Add cooked noodles and serve with Parmesan cheese at the table for grating directly onto the soup and crackers at the side.

Variations: Fresh vegetables may be used instead of frozen; add them in at the same time as the broth is added and simmer until tender but not overcooked. I normally add chopped baby carrots and celery and other vegetables I have on hand.

Bread crumbs may be substituted for the oatmeal (we use homemade bread crumbs seasoned with Italian herbs, celery seed and Parmesan cheese).

Any kind of noodles may be used; thin Udon noodles, fettuccine, wide egg noodles, alphabet pasta, orzo, spaghetti, bows, ziti, etc. Homemade pot-pie noodles are a wonderful choice.

As a change of pace from pasta, 1/4 cup uncooked rice may be added directly to the soup (time the rice addition so that there are 15-20 minutes left of cooking time). Or try dumplings or pierogi as an addition.

If you prefer a thicker, creamier soup and are not on a diet, add a few tablespoons of cream and a pat of butter blended with a tablespoon or two of flour to thicken the soup.

If you have home made chicken broth, use about 6 or 7 cups instead of the carton.

CHINESE CHICKEN NOODLE SOUP


1 c. diced cooked chicken

3/4 c. (3 oz.) fine egg noodles

6 c. water

6 c. chicken stock

1 (5 oz.) can water chestnuts

1 (5 oz.) can bamboo shoots


Cook noodles in 6 cups boiling, salted water for 3 or 4 minutes. Drain well and keep hot. Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let simmer for a few minutes.


To serve, put the noodles into individual warm soup bowls and ladle the soup over them.