Do you like soups? When I was a little girl, soups were not my favorite food. Back then we didn’t have much seasoning available except salt, pepper, and bay leaves. Later, when good and healthy seasoning became available in stores, I have developed my own soups recipes that are delicious and all my family members love them. This is just one variation of my soup recipes:
- 4 cup water
- 1 potatoes, medium
- 1 cup thin noodles
- 1/2 carrot, medium
- 1/4 onion, medium
- 1/2 tbsp Chicken Base Bullion (optional, but highly recommended. I buy it at local Costco)
- 1/2 tsp Goya Adobo Seasoning (my favorite)
- 1/8 tsp ground pepper
- 1/2 tsp dill, fresh or dried
- 1/2 tsp parsley, fresh or dried
- 1 bay leaf
- 6-8 meatballs (or as many as you like)
- 1/2 lb (230 g) ground meat, your favorite kind
- 1//2 clove of garlic, pressed/crushed (optional)
- 1/4 onion, medium, pureed or grated on a small grater
- 1/2 egg (optional)
- 1/4 tsp ground pepper
- 1/2 tsp salt
- In a small bowl, mix the ground meat, garlic, onion, egg, pepper, and salt. Form 1- inch balls. (Extra meatballs may be frozen for another use)
- In a pot, boil the water.
- Cut the potato into small pieces.
- Grate the carrot, chop the onion.
- In the skillet, fry the onion and carrot with olive or coconut oil for about 5 minutes on medium heat, stirring occasionally.
- Add the desired amount of meatballs into the boiling water.
- Add the potato, noodles, salt, Chicken Base Bullion, and pepper into the pot.
- After boiling, reduce the heat and cook for 12-15 minutes.
- Add the onion and carrot mixture.
- About 1 or 2 minutes before the end, add the parsley, dill, and bay leaf to the pot.
- Turn heat off, keep the lead on and cover the pot with a clean kitchen towel for 5-10 minutes (this step is optional) for richer taste.
- Serve hot with or without a bread. Enjoy!