Jeana - Pgh Food Girl
Region: US
Monday 21 September 2026 19:56:54 GMT
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Jeana - Pgh Food Girl :
Italian Wedding Soup For the Soup 3 tablespoons Olive oil I cup diced carrots I cup diced small yellow onion (one large) 1 cup diced celery 12 cups chicken stock 3/4 cup white wine 1 cup acini de pepe three eggs 3 tablespoons grated parmesan cheese 5 oz fresh baby spinach salt and pepper to taste For the Meatballs 1 small onion grated 2 eggs 1/2 cup chopped parsley 2 cloves of garlic finely minced or pressed 2 teaspoons salt ground pepper 2 pieces white bread, crusts removed, torn into small pieces 3/4 cup grated parmesan 1/2 lb ground chuck 1/2 lb ground pork 1/2 lb ground veal (You can also use 1.5 pounds meatloaf mix if you want which are these three already mixed together by grocery stores) For the Meatballs Mix everything together with a fork or using hands. Form into 1 - 1.5 inch balls. For the Soup Heat olive oil over medium heat. Sautee carrots, celery, and onion until soft. Add white wine and chicken stock, bring to a boil, and reduce to a simmer while making meatballs. Once meatballs are formed and ready to go, bring stock back to a boil. Add pasta and cook almost until recommended time. Reduce heat to a bare simmer and add meatballs. Keep at a BARE simmer so meatballs don’t get tough. You should only see a bubble here and there. Stir occasionally for about 5 minutes. Test a meatball for doneness. If it’s even close, you’re good. Mix together the 3 tablespoons of grated parm with the three eggs. (You may need to turn heat up a touch to bring the simmer back) Stir soup constantly in a circle while pouring the egg/cheese mixture in a slow stream into the pot. It will break up and look almost shredded. Taste for salt and pepper. Shut off heat and add spinach slowly. Put lid back on and let spinach wilt for a minute or so. This makes a pretty thick soup so you may add more stock if needed.
2026-09-21 19:57:13
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𝒶𝓁𝓁ℯ𝓍𝓊𝓈𝓂 :
My chicken tortilla is in the crock pot now😋
2026-09-23 20:10:51
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Foodventureswithma :
yumm to all of these!
2026-09-21 22:19:20
1
Jeana - Pgh Food Girl :
Avgolemono 4 quarts of homemade chicken stock or store bought chicken broth 2 bone in skin on split chicken breasts 2 cups of orzo 5 eggs 5 lemons Liokareas Lemon olive oil to finish fresh dill (optional) salt and pepper Place chicken breasts and stock/broth in a large stock pot and bring to a simmer. Keep at a bare simmer until the chicken breasts reach 165 and are fully cooked. Remove chicken and let cool. Pull apart chicken and set aside. Strain fat from the remaining stock and return to the pot on stovetop. Bring stock to a boil and cook orzo until al dente. While orzo is cooking place the lemons and eggs in a large bowl. Using a whisk or immersion blender, blend the mixture until frothy. Once the orzo is done, turn heat off. Next, you need to temper the eggs so that they don’t cook! Ladle one scoop of the broth into the egg/lemon mixture while vigorously whisking or using the hand blender making the mixture nice and frothy. Continue to do this, one ladle at a time, until you’ve placed about 1/3 of the soup into the egg/lemon mixture. Then pour the egg/lemon mixture into the pot. Let soup sit for a few minutes as it will thicken. If soup is not thick enough or lemony enough, you may temper in another egg or add more lemon. Add pulled chicken to the pot. Salt and pepper to taste. If you’d like, top each bowl with a bit of dill, olive oil, and fresh ground pepper.
2026-09-21 19:58:45
1
Jeana - Pgh Food Girl :
Lasagna Soup 1 pound ground beef 1 pound ground hot sausage 1 onion, diced small 3 cloves garlic, minced 3 teaspoons Italian seasoning 1/2 teaspoon crushed red pepper 3 tablespoons tomato paste 1 - 28 oz can crushed tomatoes 6 cups chicken broth 12 oz mafaldine pasta or broken lasagna noodles 1 cup heavy cream or half and half Basil and crushed red pepper for serving ****If making ahead, do NOT add the noodles until you’re ready to eat- or you’re end up with a bolognese pasta instead because they will suck up all of the broth**** For the cheese mixture 2 cups ricotta 1 cup shredded mozzarella 1/2 cup shredded parmesan Mix the three cheese together well and set aside. In a large pot, brown sausage with ground beef and onions over medium high heat until onions have softened and meat is brown. Add garlic, Italian Seasoning, and crushed red pepper. Cook another minute. Add tomato paste and cook a few more minutes. Add tomatoes and broth. Add pasta (break it if you’re using the mafaldine) and reduce heat to medium and simmer until pasta is al dente. SEE NOTE ABOVE ABOUT PASTA. Add cream. Serve immediately topped with the ricotta mixture, basil, and extra red pepper.
2026-09-21 19:57:45
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Jeana - Pgh Food Girl :
Creamy Chicken Tortilla Soup 1 medium onion, diced 1-2 jalapeños, chopped fine (depending on how spicy you’d like) 3 cloved garlic, minced 1 teaspoon cumin 1 teaspoon smoked paprika 2 teaspoons chili powder 2 teaspoons salt 1 28oz can diced tomatoes 1 15oz can black beans (drained and rinsed) 1.5 cups fresh or frozen corn 32oz chicken stock 3 corn tortillas, plus more for topping 1/2 cup heavy cream 1 lime juiced, plus more for serving shredded rotisserie chicken For the soup: Heat oil over medium heat. Saute onion and jalapeño until soft. Add garlic and cook additional 30 seconds. Add spices through salt, stirring to lightly toast the spices. Add broth, tomatoes, corn, and beans. Bring soup to a boil, and then reduce to a simmer. Add whole corn tortillas to soup and allow to simmer for about 30 minutes. The corn tortillas should break down and act as a thickener to the soup. Add cream, lime juice and chicken. Taste for seasonings. For baked tortilla strips: cut tortillas into strips, brush with oil, and sprinkle with salt. Bake on a foil lined sheet at 400 until crisp. Top with extras such as avocado, cilantro, cheese, lime, and sour cream
2026-09-21 20:00:04
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Jeana - Pgh Food Girl :
Loaded Baked Potato Soup 1 lb bacon 1 large yellow onion, chopped 4 cloves garlic, chopped 2 lb gold potatoes, peeled and 1 inch chop 1 quart chicken broth or stock 1 cup heavy cream 4 tablespoons butter Salt and pepper Toppings- bacon, shredded cheddar, chives Cook bacon in a large Dutch oven. Remove bacon and chop. Reserve 3 tablespoons of the bacon grease in pan and heat over medium heat. Add onion, cook until softened, about 8 minutes. Add garlic and cook another minute. Add potatoes and let everything sizzle for a few minutes. Add broth and bring to a boil over hight heat. Once boiling, cover and lower heat to a simmer. Simmer for 15-20 minutes or until potatoes are softened. Remove half or a bit more of the potatoes and place in a bowl. Blend the broth and remaining potatoes with an immersion blender (or take half potatoes with broth and put in processor or blender). If mixture isn’t thick enough, add a few more potatoes. Return the reserved potatoes to the pot, add heavy cream and butter and season very well with salt and pepper. Add HALF of the bacon back to the pot. Top with cheddar, remaining bacon, and chives.
2026-09-21 19:58:19
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DKM :
👏👏👏
2026-09-22 05:10:17
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