Ranchero Meatball Soup Food

RANCHERO SOUP

Steps:

• Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char). , Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables., In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.

SPAGHETTI AND MEATBALL "STOUP" (THICKER THAN SOUP, THINNER THAN STEW)

Steps:

• Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
• While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
• Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

RANCHERO SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
• Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.

ITALIAN MEATBALL SOUP RAPIDO

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered. Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes. Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

RANCHERO MEATBALL SOUP

Steps:

• In large saucepan, stir together stock, tomatoes, 1 of the onions, garlic, chili powder and cumin; bring to boil. Reduce heat and simmer, covered, for about 30 minutes or until flavors have blended. Meanwhile, in small bowl, soak rice in enough hot water to cover for 15 minutes. In large bowl, beat together egg, remaining onion, oregano and salt; mix in beef, breaking up with spoon. Drain rice; stir into beef mixture to make moist mixture. With moistened hands, shape into 1-inch (2.5 cm) balls. Add meatballs and beans to saucepan; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add green pepper and zucchini; cover and simmer for about 10 minutes or until meatballs are no longer pink inside. Taste and adjust seasoning if necessary.

BROCCOLI BUTTERFLY SOUP

Steps:

• Bring the broth to a boil. Add the pasta and cook until al dente. Add the broccoli and onion and cook until the broccoli is bright green and tender.
• Serve topped with the grated Parmesan cheese.

MEATBALL SOUP

Steps:

• Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl.
• Add ground beef and mix well.
• Form about 36 meat balls.
• Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly.
• Drain fat from skillet or remove meat from skillet and set aside.
• Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan.
• Bring to boil.
• Add pasta bows and then return to boil.
• Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
• Stir in spinach and meatballs.
• Cook for 1 or 2 minutes more or just until spinach is wilted.

DANISH MEATBALL SOUP

Steps:

• For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours.
• Strain-cool-strain again-to get a clear consomme.
• Measure 2 quarts and freeze the rest.
• For part 2 combine all ingredients in a food processor and puree until very smooth.
• Turn out into a medium bowl, cover and let stand 1 hour.
• With a teaspoon and your hand form 40 small, oval meatballs.
• Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain.
• Repeat until all of the meatballs are cooked.
• Set aside.
• For part 3 take the butter, water and salt, put into a pot and bring to a boil.
• Add the flour and stir vigorously.
• When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min.
• Add eggs one at a time stirring very well after each addition.
• Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min.
• Remove and drain.
• Set aside.
• For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings.
• Return to a boil, reduce and simmer until meatballs and dumplings are heated through.

REPLACEMENT / SUBSTITUTE CAMPBELL'S CREAMY RANCHERO TOMATO SOUP

Steps:

• Combine all ingredients to taste.
• Note - adjust milk amounts accordingly to either keeping it in condensed form to use in recipes requiring it or for preparing as a soup, I use 1/2 cup whole milk for prepared soup.

MARY'S MEXICAN RANCHERO SALSA

Steps:

• Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
• Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
• Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.