Tag Archives: Soup

You may have had a delicious chicken soup before but this Zuppa Mariata is the most delicious and comforting soup I’ve ever had! The recipe makes 4-6 servings. The first step in making this recipe is to make the Chicken Balls. They need to have some time to chill before they can be cooked.Zuppa Mariata


Zuppa Mariata




1 cup chopped fresh mushrooms

½ cup chopped onions

2 Tbsp olive oil

1 tsp. Lemon juice

¼ tsp. Salt

¼ tsp. Oregano

¼ tsp. Pepper

8 cups chicken broth (preferably homemade)

3 ounces egg pastina (3/4 cup)

40 chicken balls (recipe below)

2 egg yolks

1 cup light cream

¼ cup grated Parmesan cheese

Salt, pepper and oregano to taste.




Before starting the soup make your chicken balls (recipe below). Then proceed with the soup recipe.


Sauté mushrooms and onions in oil in a skillet until tender. Sprinkle lemon juice, alt, oregano and pepper while cooking.


Meanwhile, heat the chicken stock to boiling. And the mushroom mixture and pastina. Boil 2-3 minutes. Add the chicken balls and continue cooking until the chicken balls are done. Turn off the heat and combine yolks, cream and cheese. Blend well and whisk into the hot soup. Season with salt, pepper and additional oregano, to taste. Serve immediately. Garnish with chopped parsley if you like.Zuppa Mariata


Chicken Balls


(makes about 40)




1 cup ground, chicken (can use ground turkey as well)

2 Tbsp. Chopped parsley

2 egg whites

½ cup dry bread crumbs

1 Tbsp. Grated Parmesan cheese

¼ tsp. Salt

¼ tsp. Pepper




Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill until ready to cook.


Cook the balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. The cooked balls also freeze very well.


Seriously, this Zuppa Mariata is so delicious I think I could have eaten it all in one serving! Luckily I refrained and we had the leftovers for lunch the next day.Zuppa Mariata

I’ve made a similar dish using the grain farro, and if you are not familiar with faro you should check out my post. Farro is a wonderful grain to cook with. In the winter I love soups and creamy comfort food. This Barley with Roasted Parsnips and Carrots is an easy dinner that tastes very much like comfort food! You can enjoy the leftovers for lunch the next day or use them to make a Chicken and Barley Soup. However you enjoy this Barley with Roasted Parsnips and Carrots, it will warm you up on a chilly day. I like the fact that the whole meal only takes about 15 minutes of prep time and then 40 minutes of roasting/cooking time. The meal will be on the table in no time.Barley with Roasted Parsnips and Carrots


Barley with Roasted Parsnips and Carrots




2 large carrots cut into ½ inch slices

2 medium parsnips cut into ½ inch slices

1 tsp. olive oil

½ tsp. salt

¼ tsp. pepper

½ cup shallots, chopped

1 cup barley

½ cup white wine

3 cups homemade chicken broth

1 tsp. Ground coriander

2 cups baby spinach

4 Tbsp. grated Parmesan




Preheat your oven to 400 degrees. Place the carrots and parsnips in a large rimmed baking pan and drizzle with olive oil. Season with salt and pepper. Arrange the vegetables in a single layer and roast, stirring once, until lightly browned and tender, about 30 minutes.


Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the shallot s and cook, stirring often until softened, about two minutes. Add the barley and cook until lightly toasted, about 5 minutes. Stir often. Add the wine and cook, stirring until the wine is absorbed, about to minutes.


Add the broth and the coriander to the saucepan and bring to a simmer. Cook until the barley is tender, about 25 minutes. Stir in the roasted vegetables and 2 tablespoons of the Parmesan. Transfer to the serving bowl and sprinkle with the remaining Parmesan cheese.Barley with Roasted Parsnips and Carrots Serve at once.Barley with Roasted Parsnips and Carrots

During the cold winter months there is nothing I enjoy better than a warm bowl of soup. Whether we’re enjoying soup for lunch or making a dinner out of it you will find soup on the menu at least once a week! One of my favorite soup recipes is the Smokey Butternut Squash Soup.smoky butternut squash soup


The recipe is very simple and the only has a few added ingredients other than the butternut squash. One of the ingredients is bacon, which gives this soup a smokey flavor.

Next time you want to try a new soup make this smokey butternut squash soup, you’ll be glad you did. I’m sure it will freeze well but we managed to enjoy it and didn’t have time to put it in the freezer!


Smokey Butternut Squash Soup




1 butternut squash, 3 pounds. Peeled, seeded and cut into chunks

12 onion, chopped

1 red pepper, chopped

4 slices of bacon, diced

2 Tbsp. olive oil

2 cloves of garlic, chopped

Salt and Pepper to taste


4 slices of bacon

½ tsp. Thyme

2 ½ homemade chicken broth




Preheat your oven to 400 degrees. Lightly oil a baking sheet with nonstick spray. Place the butternut squash, onion, pepper, bacon and garlic in a large bowl. Drizzle it with the olive oil and toss to coat gently. Put the mixture into your baking pan. Place in the oven and bake for 25-30 minutes or until the squash is tender.


Meanwhile cook the remaining 4 slices of bacon until brown and crispy. Drain on a paper towel lined plate and set aside.


After the vegetable mixture is done, heat a large stockpot over medium heat. Add the butternut squash mixture and thyme and cook one to two minutes more. Season the soup with salt and pepper. Stir in the chicken broth and use your immersion blender to puree.


Bring to a boil and then simmer for 5-10 minutes or until the soup is slightly thickened. If it is too thick you may add some more chicken broth.smoky butternut squash soup


Serve this smokey butternut squash warm. Leftovers can be frozen or enjoyed another day.smoky butternut squash soup

This recipe is an adaptation of a recipe I found on Damn Delicious.

With all the cold weather we’ve been having here in the Northeast we’ve been enjoying a lot of soup! Recently, I have some broccoli and cauliflower in the refrigerator, and decided to make a roasted broccoli-cauliflower soup. Don’t be put off by the color, adding the roasted broccoli to the cauliflower gave it a darker green white color, but this roasted broccoli-cauliflower soup is hearty and delicious. Perfect to enjoy on a cold snowy day!Roasted Broccoli-Cauliflower Soup


Roasted Broccoli and Cauliflower Soup




8 Cups of Cauliflower and Broccoli, cut into small pieces

1 head of garlic

3 Tbsp. Olive oil

1 onion, chopped

1 carrot, peeled and chopped

1 rib of celery

2 tsp. Thyme

4 Cups of homemade chicken broth

1 tsp. Salt

1 Cup of milk




Preheat your oven to 425. Toss the broccoli and cauliflower with olive oil to coat, about 1 tablespoon. Place the pieces on a large baking sheet and roast for 20-30 minutes or until lightly golden.Roasted Broccoli-Cauliflower Soup


To roast the garlic cut the top off the garlic and wrap in aluminum foil, before sealing the foil drizzle the top with a tablespoon of olive oil. Seal the top and place in the baking pan with the broccoli and cauliflower. The garlic may take twice as long to roast.


While the vegetables are roasting heat 1 tablespoon of olive oil in a large soup pot. Add the onion and cook until soft. Add the carrot, celery, thyme, stock and salt. Bring to a boil, reduce heat and simmer. Add the broccoli and cauliflower and simmer for another twenty minutes. After the garlic is done roasting and has cooled, squeeze the head and add the cloves to the soup pot.


Use your immersion blender and puree the soup for a minute until completely smooth. Add the milk and season with salt and pepper. Serve warm.


The flavors of this Roasted Broccoli-Cauliflower Soup intensify after a day. Serve with bread and a salad and you’ve got a dinner! I’m sure this soup would freeze well but we managed to enjoy for several lunches and didn’t have any to put in the freezer.Roasted Broccoli-Cauliflower Soup


This recipe has been adapted from one I found on Sweet Peas and Saffron.

Broccoli SoupJust tried this broccoli soup recipe and it’s a winner. The recipe is an adaptation from one of my favorite cookbooks, Cold Weather Cooking by Sarah Leah Chase. I’ve never had a failure with one of her recipes they are always so good. Adding mustard seeds to a soup was a new twist but they not only add a nice flavor but a little crunch as well. The flavor of this soup becomes more pronounced as the soup sits, so you may want to make the soup a day or so in advance.broccoli Soup


Broccoli Soup with Mustard Seeds




6 Tbsp. butter

2 medium onions, diced

2 large potatoes, peeled and diced

1 large bunch of broccoli, trimmed and chopped

6 cups of homemade chicken broth

1 cup of whipping cream

¼ cup golden mustard seeds

1 cup Parmesan cheese, freshly grated




Melt the butter in a large stockpot over medium high heat. Add the onion and sauté until soft and translucent, about 10 minutes. Stir in the potatoes and broccoli, cover with the chicken broth, and season with salt and pepper. Simmer uncovered until the vegetables are very tender, about 30-40 minutes.


Add the cream and use an emersion blender to puree the soup. Stir in the mustard seeds and Parmesan cheese.Broccoli Soup If the soup seems too thick you may add a little milk. Serve hot! Makes 6-8 servingsBroccoli Soup



Clocks are turned back, the days are getting shorter and it gets dark so early. It’s the time of year when soup is often on the menu, whether for lunch or dinner. I love soup and these fabulous fall soups are my favorite. Nothing better than warm, nourishing soup on a cold autumn day.fabulous fall soups


Cheddar Ale Soup
his soup is so easy and delicious, perfect for a fall day.fabulous fall soups


Pork, Bean and Kale Soup

I have an ongoing goal to eat healthier and make good food choices. It’s not always easy but my goal is to eat right 80% of the time! I have a wonderful cookbook called Eating Well in Season – the Farmers’ Market Cookbook. The recipes are divided into seasons of the year and focus on what food is fresh during each season. If you are looking for a hearty winter soup, this pork, bean and kale soup is perfect. It’s delicious and nutritious and uses foods you can find in your farmer’s market this time of year.


Cream of Carrot Soup
We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe!fabulous fall soups


Amazing Turkey Soup
Thanksgiving is one of my favorite holdays  and one of the best things about Thanksgiving is the leftover turkey! I look forward to making this soup every year. You can also make it with leftover chicken as well.fabulous fall soups


The Soup Doctor’s Egg Drop Soup
You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.


Black Bean and Sausage Soup
Cool autumn days are the perfect time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!fabulous fall soups


Irish Yellow Broth
Autumn comes all too quickly. Much as I hate to see summer go the fall is one of my favorite times of year. Fall in Vermont is so enjoyable; the days are still fairly warm and sunny but the nights are cold. When there is a slight chill in the air I enjoy making simple soups for lunch. One of my favorite soups is this Irish Yellow Broth. The steel cut oats not only add nutrition but they give a creaminess to the soup. Usually I leave out the cream and the soup still tastes delicious! Next time you’re looking for a fabulous fall soup try this Irish Yellow Broth. I’ve shared the recipe several years ago but it’s worth repeating. I enjoy this soup whether it’s the beginning of fall, the middle of winter or early spring! It’s simple to make and delicious! This soup is definitely one of my top fabulous fall soups!Simple Soups, Irish Yellow Broth


Tomato Soup From a Can
Perhaps when you think of tomato soup from a can you think of Campbell’s. Isn’t that what we grew up with? Comfort food at it’s finest is tomato soup served alongside a grilled cheese sandwich. It’s also a quick and easy meal. However, did you know you could make your own tomato soup? I have a wonderful recipe from my mother for a tomato soup that can be canned for later use. Perhaps you didn’t have a garden last year. You can also enjoy homemade tomato soup with ingredients you probably have on hand in your pantry.fabulous fall soups


Chicken Pot Pie Soup
When the weather cools off in Vermont and there is a constant chill in the air my thoughts turn to simple soups I can make. This Chicken Pot Pie Soup is a favorite in our family and it is so easy to put together. If you have leftover chicken in your refrigerator this is a great way to use it up while at the same time making a delicious meal.  The soup tastes just like the filling of a chicken pot pie; in fact you can also thicken the soup up a little more and top it with a crust for a delicious chicken pot pie. However you enjoy this simple soup it is bound to become a favorite in your family!fabulous fall soups


Best Ever Cheeseburger Soup
Fall has come to Vermont and the weather is much cooler now, it’s the perfect weather for this best ever Cheeseburger Soup! We can’t always enjoy a yummy cheeseburger for lunch instead mix up a batch of this delicious soup. This Cheeseburger Soup is similar to potato soup but even more satisfying. I haven’t tried freezing this soup as it is usually consumed within a day or two! Pair it with a fresh salad and you have a complete dinner.fabulous fall soups



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