Pork and Ricotta Meatball Noodle Soup

Meatballs:
1 cup fresh ricotta cheese
1/4 cup Parmigiano Reggiano cheese grated, plus more for garnish
1 large egg
1/2 cup dry breadcrumbs
1/2 tsp nutmeg grated
1 tsp Kosher salt less if using fine salt
1/4 tsp freshly ground pepper
1/4 cup water
1 1/4 lbs ground pork

Soup:
2 Tbsp extra-virgin olive oil
4 cups chicken broth
1 3-by-1-by-1 inch piece of Parmigiano-Reggiano cheese 3 inches long, 1 inch wide and 1 inch thick
1 cup frozen peas thawed
2 cups baby spinach
For serving
Warm cooked egg noodles
Shaved, crumbled Parmigiano Reggiano cheese

Start water boiling in a large pot for egg noodles.

In a large bowl, stir together the ricotta and 1/4 cup of grated Parmigiano.

Add the egg, breadcrumbs, nutmeg, salt, pepper and water. Add the pork and stir to combine well. Form into 15-18 approx. two-inch diameter meatballs.

In a large pot (preferably non-stick), heat the olive oil over medium heat. Add the meatballs and cook the bottom until well browned.

Using a spoon, gently flip the meatballs over and brown that side well. Again, using a spoon, flip the meatballs on their sides and brown all sides to seal the meatball well.

Pour in the broth and add the the piece of cheese. Reduce heat to medium low and simmer the broth very gently, stirring once or twice (so the Parmesan doesn’t stick to the bottom of the pan), until the meatballs are cooked through and the broth is slightly reduced, about 15 minutes.

Stir in the thawed peas and spinach. Taste, then season with salt and pepper to taste. Simmer until the peas are warmed through.

Meanwhile, cook egg noodles in boiling water per the package directions. Drain and keep warm.

Place some warm cooked egg noodles in the bottom of shallow bowls. Spoon the meatballs and broth over the egg noodles. Garnish with additional grated Parmigiano and serve.

Recipe Notes
As the meatballs are quite moist and soft, cooking them in a non-stick pan will make life easier. If you don’t have a larger non-stick pot, you can cook them off in a non-stick skillet, then move them to a larger pot to finish cooking the soup. A non-stick skillet will give you extra room for flipping, as well.

Pasta con Fagioli

8 ounces campanelle or other short pasta
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, divided, plus more to serve
2 pints grape or cherry tomatoes
1 large red onion, chopped
1 large fennel bulb, halved, cored and thinly sliced
4 medium garlic cloves, minced
1 tablespoon minced fresh rosemary
1 teaspoon fennel seeds
3/4 teaspoon red pepper flakes
2 15½-ounce cans Roman beans (see note), drained but not rinsed
2 cups low-sodium chicken broth
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
2 ounces Pecorino romano cheese, grated (1 cup)

In a large Dutch oven over medium-high, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt. Cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of cooking water, then drain and rinse with cold water until cool; set aside.

Wipe out the pot and return it medium-high. Heat 3 tablespoons of oil until barely smoking. Add the tomatoes, then cover, reduce to medium and cook, stirring occasionally, until lightly charred and have burst, about 5 minutes. Stir in the onion, sliced fennel and ½ teaspoon salt, then cook on medium-high, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the garlic, rosemary, fennel seeds and pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Stir in the beans, broth and ½ cup of the reserved cooking water. Bring to a simmer over medium-high. Cover, reduce to medium and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.

Add the pasta and cook, stirring frequently, until the pasta is al dente and the sauce is creamy, 3 to 5 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Off heat, stir in the lemon zest and juice and the remaining 2 tablespoons oil. Taste and season with salt and pepper. Serve with the cheese and additional oil for drizzling.

Soto Ayam

4 chicken cutlets (or 4 boneless chicken legs)
6 cups water
2 cups coconut milk
2 stalks lemongrass , finely chopped
4 lime leaves
8 cloves garlic
3 shallots
1 large tomato, peeled, seeded and diced
1 stalk celery, chopped
1 (2-inch) piece fresh ginger, peeled
1 (4-inch piece) galangal, peeled
1 (4-inch piece) fresh turmeric, peeled
1 teaspoon cumin seeds
1 1/2 teaspoon coriander seeds
1/2 teaspoon peppercorns
1 1/2 teaspoon salt
6 tablespoons peanut oil (or vegetable oil)
4 oz. rice vermicelli
3 scallions , thinly sliced
2 red chili peppers , sliced
3 hard boiled eggs , peeled and quartered
1 cup bean sprouts
Juice of 2 kaffir limes
1/4 bunch cilantro , chopped
1 cup cooked rice

In a Dutch oven, sauté the chicken in half the oil for 5 minutes.

Add water, coconut milk, half the lemongrass, the lime leaves, spring onions, half the garlic, tomato, celery, and salt.

Bring to a boil over medium-high heat.

Reduce heat to medium-low.

Cover and simmer for 30 minutes, until the chicken is cooked.
Remove the chicken from the broth and set aside.

Remove skin and bones from chicken and cut into strips. Set aside.

Prepare a spice paste: With a pestle and mortar or a food processor, grind the shallots, ginger, galangal, turmeric, cumin seeds, coriander seeds, peppercorns, the remaining lemongrass, garlic until obtaining a smooth paste.

Heat the remaining oil in a Dutch oven over medium heat.
Sauté the spice paste and hot pepper slices for 3 minutes over medium heat, stirring constantly.

Add broth and reserved kaffir lime juice. Bring to a boil over high heat.

Reduce heat to medium-low and simmer for 5 minutes. Set aside.

Cook the rice vermicelli according to the package directions. Drain.

Blanch bean sprouts in boiling water for 2 minutes. Drain.

Place all the ingredients in large bowls.

Pour the broth into each bowl. Sprinkle with fresh cilantro.
Serve with rice.

Libyan Beef and Chickpea Soup

1 1/2 slices hearty white sandwich bread (2 ounces)
8 ounces 90 percent lean ground beef
Kosher salt
3/4 cup finely chopped fresh mint, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
1 tablespoon ground cumin
2 teaspoons ground turmeric
14 1/2 -ounce can diced tomatoes with chilies
1/3 to 1/2 cup harissa, plus more to serve
1 1/2 quarts low-sodium chicken broth
2 15-ounce cans chickpeas, rinsed and drained, 1 cup mashed
Lemon wedges, to serve

In a medium bowl, combine the bread and 3 tablespoons water. Let stand until the bread absorbs the water, about 5 minutes, then use a fork to mash to a smooth paste. Add the ground beef, 1/2 teaspoon salt and ¼ cup of mint. Use your hands to mix well, then form into 20 balls (1 tablespoon each) and place on a large plate. Refrigerate until needed.

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the cumin and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with juices and the harissa, then cook, stirring occasionally, until thickened slightly, about 2 minutes. Stir in the broth and whole and mashed chickpeas, bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.

Add the meatballs and stir gently to distribute. Bring to a simmer over medium-high, then reduce to low and cook until the meatballs are no longer pink at the center, about 5 minutes. Off heat, stir in the remaining ½ cup mint. Taste and season with salt. Serve with lemon wedges and additional harissa.
Tip: Don’t forget to mash 1 cup of the drained chickpeas; the chickpeas’ starch lends body to the soup. A potato masher or fork works best. After adding the meatballs to the pot, don’t stir vigorously or they will break apart.

Kuy Teav (Cambodian Rice Noodle Soup)

3 lb pork neck
2 teaspoons dried shrimp
2 teaspoons fish sauce
3 hard-boiled eggs , quartered
1 lb rice noodles
1 lb ground pork
3 teaspoons rice wine
3 teaspoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 lb raw shrimp , peeled and deveined
Salt
Kampot white pepper
Garnish
2 handfuls bean sprouts
1/2 bunch cilantro , chopped
4 scallions, chopped
1 tablespoon fish sauce
3 teaspoons Sriracha chili sauce (or more, to taste)
2 limes, quartered

In a saucepan over high heat, boil the pork necks for 10 minutes after reaching boiling point.

Drain and discard the cooking water.

Put the pig’s necks back in the pot and fill with enough water to cover the bones by at least 2 inches.

Add the dried shrimp and mix.

Simmer on low heat for 3 hours, until the meat comes off the bones.

Slowly skim all the foam that forms on the surface of the broth. Add boiling water to maintain the same level, if necessary.

Remove the necks from the broth using a skimmer and allow to cool for 5 minutes.

Remove the meat from the bones and set aside.

Add the fish sauce to the broth and season with salt and pepper to taste.

Simmer the broth over low heat while the rest of the recipe is prepared.

Bring a large pan of water to a boil, cook the noodles for 30 seconds, drain and rinse immediately with cold water.
In a large skillet over medium-high heat, add the minced pork and mix well. (Crush the ground meat as you cook with a mashed press).

Add rice wine, soy sauce and honey. Cook for about 10 minutes, stirring regularly.

Add the pork neck meat and the sesame oil, mix and reserve.
Bring the broth to a boil over a high heat.

Place the shrimp in a metal colander and immerse it in the pot to cook the shrimp for 10 minutes in the simmering broth.

Remove the colander, drain and reserve the shrimp.

Divide the noodles into 4 large bowls.

Add the shrimp, pork, and a little of each topping to each bowl: soy sprouts, chopped cilantro, chopped scallions, fish lsauce, Sriracha chili sauce, lemons)

Pour the broth into each bowl and place pieces of hard-boiled egg on top. Serve very hot with additional toppings on the side.

Thai Chicken and Ginger Soup (Gai Joo Khing)

1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken, Cut into bite size
1 Half Head of Garlic, peeled and crushed
1/2 Cup Sliced Ginger
2 Tablespoons Yellow Bean Sauce (soybean paste)
2 Cups Water or Soup Stock
1/2 Tablespoon Thin Soy Sauce
1/2 Teaspoon Thai white Pepper Powder
1/4 Cup Spring Onion cut into one inch long
2 Tablespoons Chopped Cilantro
Garnish Fresh Thai Chile Peppers

Heat oil in a wok on medium heat until hot. Add chicken stir fry until start to cook, add garlic and ginger cook until aromatic. Stir in yellow bean sauce and water, bring to a boil for about 5 minutes. Season with thin soy sauce and white pepper powder. Add spring onion and cilantro remove from heat.

Transfer to serving bowl top with red chili pepper. Serve with steamed jasmine rice. Enjoy!

Khao Suey (Burmese Curry Noodle Soup)

For the curry base

2 tablespoons oil
1 medium red onion, diced
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1/2 pound boneless skinless chicken, cubed
2 teaspoons powdered coriander
1 teaspoon powdered cumin
1 teaspoon turmeric
3/4 teaspoon red cayenne pepper
1/2 cup puréed tomatoes (optional)
2 tablespoons tamari
3 cups broth (chicken or vegetable)
1 cup coconut milk
1 medium zucchini, halved and thinly sliced
1 medium red bell pepper, chopped
1 cup chopped cauliflower
6 ounces rice noodles (medium thickness), preferably fresh
1 lime
2 tablespoons chopped cilantro

To garnish

1/4 cup oil for frying
4 cloves garlic, thinly sliced
2 hard boiled eggs, sliced
Sliced jalapeno peppers
Sliced scallions
Thinly sliced carrots

In a medium saucepan, heat the oil, add the red onion, and cook for about five minutes, until soft and wilted. Keep stirring until the onion begins to turn pale golden at the edges.

Add the finely grated ginger and the garlic and mix well.

Add the chicken, coriander, cumin, turmeric, and red cayenne pepper and mix well. Cook the chicken for about 2 minutes, until no longer pink.

Add in the puréed tomatoes if using and the tamari or soy sauce. Cook for 2 to 3 minutes.

Mix in the broth and the coconut milk and simmer for 5 minutes.

Add the zucchini, red bell pepper, and the cauliflower and simmer for 2 to 3 minutes.

Add in the noodles and cook until they’re al dente (if using fresh rice noodles, this will only take a couple of minutes).

While the soup is cooking, heat the oil and fry the garlic until crisp and golden. Lift out with a slotted spoon and place in a bowl.

Add the thinly sliced shallots to the hot oil and fry until crisp and place in a bowl.

Arrange the remaining garnishes in individual bowls and serve with the noodle soup. Cut the lime, squeeze the juice into the soup, and add in the chopped cilantro. Serve with the garnishes.

Khao Soi Meat Sauce (Lao Pork Sauce) for Soup

4 big cloves garlic
1 cup fermented soybean paste (actually 3 heaped Chinese soup spoons)
3 – 4 tablespoons (actually 2 heaped Chinese soup spoons) mild chilli powder, brightly coloured – not from bird’s eye chillies
3 – 4 tablespoons (actually 2 heaped Chinese soup spoons) coarser dried chilli flakes
750 g fatty pork such as belly pork, minced (3 big handfuls when minced), or a mix of pork and beef which is evidently especially delicious.
1 cup palm oil (or other vegetable oil, but not coconut, mustard or olive oil)
Salt to taste
MSG to personal taste
2 tomatoes, sliced in small wedges

Put the garlic cloves and ½ teaspoon of salt in a mortar and pound for a minute.

In a hot wok or frying pan, add the cup of oil. When heated, slip in the garlic mixture and fry while moving it about until the garlic is browned. Before it burns (!!), add about 1 cup of tua nao paste and stir to mix. Continue to fry together until the oil returns.

Add the two types of chilli and keep on frying, while moving the sauce around the pan.

Add the tomato slices and stir fry until the moisture comes out. The paste is ready when it smells good and the tomato has started disintegrating.

Add the minced pork, 2 teaspoons more salt (or to taste) and 1 – 2 tablespoons of MSG. (Remember, this is a very concentrated sauce expected to last a few days refrigerated (hence the oil, salt and pork fat) and to serve many people).

Keep on frying until the meat is thoroughly cooked then thin with water to a thick Western savory mince consistency. Then, um, add another tablespoon of MSG and stir to mix in. Continue to cook until the oil returns again and then transfer to a deep bowl to cool. In the cold, the fat in the sauce will solidify. It is the oil, chilli and reduced water content that preserves the sauce.

For soup:

Rice noodles

250 g pork bits

Half a pot of water (2 – 4 litres depending on how many people you have to feed, ours fed four with plenty left over. Don’t worry about the quantity because all the flavour comes from the sauce and condiments added later. This bland soup is to heat the noodles and cook the pork which is added to the dish when serving.)

Bring the water to the boil. Add the slices of fatty pork. Simmer away while preparing the accompaniments until the meat is cooked.

Accompaniments and garnish:

Finely chopped or sliced spring onions and coriander leaves, 1 tablespoon for each bowl being served

Pea or soy bean tendrils (or Chinese flowering cabbage), raw or blanched, to your taste

Lettuce, fresh

Coriander (cilantro), smallest you can get, roots removed, fresh

MSG or Soy sauce

lime wedges or juice

crunchy and feather-light beef rinds

Put two thirds of a bowl of noodles in each bowl and top it up with the boiling stock.

Add the pork, a good hit of the meat sauce (1 very heaped Chinese spoonful, 3 – 4 level tablespoons) and sprinkle over the chopped spring onion and coriander.

Each bowl is served piping hot and ready to doctor with any or all of the condiments and additional spicy meat sauce.

Okra Stew

2 medium red onions, finely chopped
1/2 teaspoon garlic
8 teaspoons olive oil
1 quart vegetable stock
5 medium tomatoes, finely chopped
2 cinnamon sticks
1 teaspoon freshly sliced ginger
4 cups chopped okra
Fresh chopped cilantro for garnishing
4-6 whole orange or yellow chili peppers (optional)

In a large pot, simmer the onions, garlic and olive oil on medium heat for 10 minutes, or until onions are translucent.

Add the vegetable stock and tomatoes. Stir to combine and let simmer for a few minutes.

Add the cinnamon sticks, ginger and okra.

Cook for 10 minutes, remove from heat and garnish with cilantro.

Serve with warm couscous and chopped chili peppers on the side, if you prefer a little heat. Serves four.

Serve with Sticky Cinnamon Couscous:

1 cup of whole-wheat couscous
4 teaspoons olive oil or ?1?4 cup ghee (for a richer version with healthy fats)
2 cinnamon sticks
2 cups vegetable stock
Salt and black pepper

In a pot, add the vegetable stock, olive oil or ghee, and couscous. Season with salt and pepper to taste.

Bring to a boil, add cinnamon sticks and simmer for 5 to 10 minutes, stirring occasionally.

Remove from the heat when most of the water is gone and the couscous is sticky and moist. Serves four.

Avgolemono (Chicken Soup with Rice)

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer.

Transfer 1 cup of the hot stock to a blender.

Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.

Pressure Cooker Spicy Cauliflower Soup

2 cups cauliflower florets cut into 3″-4″ pieces
1.5 cups water
1 large onion cut into thick, 2″ pieces
1 cup carrots, turnips, or potatoes cut into thick 2″ pieces
1 cup canned tomatoes
2.5 cups water
1-1.5 tsp Sambhar powder
1 tsp salt
1 tsp turmeric

Pour all ingredients into the inner liner of your pressure cooker and stir well.

Cook on LOW pressure for 3 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.

Open the pot, stir to mix and serve.

Garlic and Cilantro Soup with Chickpeas (Acorda a Alentejana)

2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
1/2 ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
1 jalapeño chili, stemmed and roughly chopped
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon sweet smoked paprika, divided, plus more to serve
Kosher salt and ground black pepper
3/4 cup extra-virgin olive oil, divided
5 ounces rustic bread (such as ciabatta), sliced ½ inch thick and torn into bite-size pieces (about 2 cups)
8 medium garlic cloves, roughly chopped
1 1/2 quarts low-sodium chicken broth
2 15 1/2 -ounce cans chickpeas, rinsed and drained
4 soft-cooked eggs, peeled (see note)

In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, 1/2 teaspoon of the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add 1/2 cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.

In a small bowl, toss the bread with the remaining ¼ cup oil and the remaining 1/2 teaspoon paprika. Toast in a large Dutch oven over medium, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, return the bread to the bowl, leaving excess oil in the pot; set the croutons aside.

Set the Dutch oven over medium and add the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth and chickpeas and bring to a simmer over medium-high. Cook, stirring, until heated through, about 3 minutes. Off heat, stir in the pureed cilantro mixture, then taste and season with salt and pepper. Divide the croutons among 4 serving bowls. Ladle in the soup and top each with 1 egg. Sprinkle with additional paprika and Parmesan.

Tip: Don’t skimp on the olive oil in this soup. The croutons absorb oil as they toast and the broth takes on a rich, creamy texture when the pesto is stirred in.

Matzo Ball Soup

For the soup

1 whole chicken (about 4 pounds)
2 large onions (whole, unpeeled)
4 parsnips
2 stalks celery
6 carrots
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill, divided
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Put the chicken and enough water to cover by two inches (about 4 quarts) in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.

Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste.

Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.

For the matzo balls

4 large eggs
4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
4 tablespoons chicken stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons finely chopped parsley, dill, or cilantro
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2 to 3 grinds of pepper. Cover and refrigerate until chilled, at least an hour or overnight.

To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used. Cover the pan, reducing heat to a lively simmer.

Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.

Strain the soup. Set aside the chicken for chicken salad and discard the vegetables.

Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour soup over each matzo ball, and sprinkle with the remaining snipped dill.

Burmese Noodle Bowl

2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered

Peel and chop the onions and garlic cloves into chunks. The size doesn’t matter as they are to be ground.

Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.

Clean and chop the chicken into bite size pieces. Wash well and drain.

Heat canola and sesame oils in a Dutch oven. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.

Add turmeric and chili powder. Stir to incorporate them into onion mix.

The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.

Add coconut milk and 1 cup of water. Stir well and bring the soup to a boil. Lower the flame, and let the soup come to a simmer. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.

Fill a large, deep saucepan with water and bring to a boil on a high flame. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.

Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth.

Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.

Red Curry Chicken Noodle Soup

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.

Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

Italian Pantry Soup

3 tablespoons extra-virgin olive oil, more for garnish
2 cups diced onion
1 cup diced carrot
1 cup diced fennel or celery
Salt and pepper
1 bay leaf
1 large thyme sprig
2 garlic cloves, minced
2 teaspoons paprika
2 tablespoons tomato paste
3 quarts/12 cups chicken broth, vegetable broth or water
2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks (or beans or lentils)
8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 4 cups total)
1/2 pound dried pennette, orecchiette or other small pasta
1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
Freshly grated Parmesan cheese

Other options: for example, more vegetables, like celery and carrot; some tomato, a little or a lot; bacon or pancetta or ham; or beef or chicken broth.

In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes.

Adjust the heat to prevent vegetables from browning or scorching.
Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute.

Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.

Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)

Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

Blender Tomato Soup

1/3 cup olive oil
1 clove ga1/2 cup chopped onion
1 slice white or whole-wheat bread (crusts removed), torn into 1-inch pieces
28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
Salt
Freshly ground black pepper

Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and seasoning blend in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.

Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times. Taste, and season with salt and pepper, as needed.

Serve warm.

Creamy Greek Chicken Noodle Soup

1 large carrot
1/2 small onion
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups homemade or no-salt-added chicken broth
1 cup thin dried egg noodles (sometimes called soup noodles)
1 lemon
2 large eggs
One 4-to-6-ounce chunk cooked boneless, skinless turkey breast (may substitute cooked chicken)
Handful fresh dill

Cut the carrot and onion into small dice; piling them together is okay.

Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the vegetables. Season lightly with salt and pepper. Cook for 2 minutes or until the carrots have softened.

Increase the heat to medium-high; add the broth and bring to a boil, then stir in the noodles. Cook for 3 or 4 minutes, until the noodles are almost done (al dente), then reduce the heat to low. Taste, and season lightly with salt and pepper.

Cut the lemon in half. Squeeze the juice, without any seeds, into a medium heatproof bowl. Whisk in the eggs until the mixture is smooth and well blended. Gradually ladle about 1/2 cup of the broth mixture into the egg-lemon mixture, whisking to incorporate and temper it. (It’s okay if a few noodles sneak in.) Gradually ladle in another 1/2 cup. Remove the saucepan from the heat.

Drizzle the tempered egg-lemon mixture into the saucepan of broth and noodles, whisking constantly for 2 minutes. The soup should come together and look creamy.

Shred the turkey or cut it into bite-size chunks. Finely chop the dill. Add both to the soup. Taste, and add a final pinch each of salt and pepper as needed.

Divide among individual bowls. Serve warm.

Sesame Ginger Pork Meatball Soup with Bok Choy

Meatballs:
1 egg
1/2 cup panko bread crumbs can use regular
1 clove garlic minced
1/2 tsp minced fresh ginger
1 Tbsp soy sauce
1 tsp sesame oil
3/4-1 lb ground pork

Soup broth:
1 Tbsp vegetable oil
1 tsp sesame oil
4 small carrots diced
1/2 tsp minced fresh ginger
4 cups chicken broth
1 cup water
1/4 cup soy sauce
1-2 tsp Asian Chili Garlic Sauce to taste

To finish soup:
2 Tbsp rice vinegar
2 cups thinly sliced bok choy leaves
2 green onions thinly sliced, divided

Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.

Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.

Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.

Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.

Add meatballs, rice vinegar and 1/2 of the green onions to soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.

Chicken Meatball Noodle Soup

INGREDIENTS:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
1/2 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN MEATBALLS

1 pound ground chicken
1/3 cup Panko
1/4 cup freshly grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.