Choice Morsels

I found this soup in a group of recipes for beef entrees, so it calls for beef meatballs. I use Cooked Perfect brand of frozen Angus beef meatballs, since I don't like making meatballs, but you can make your own beef meatballs first, then just add them to the broth instead of frozen. The recipe is for the base meatballs, seasoning and broth, then you add whatever greens or veggies you prefer plus choose your own preference for pasta or couscous. The original recipe called for plain pearl sized Couscous, but Hubby prefers anything to that, so I used wide whole grain noodles in my most recent batch. And I dislike kale, so not the greens of my choice. I noticed soft greens like spinach "melted," if cooked too long, so if you like spinach, add it during the last few minutes of cooking. (photo is my soup topped with a little shredded Mozzarella) Beef Meatball Soup Ingredients 1 20oz bag frozen beef meatballs (about 20 for 4) 2 cartons of vegetable stock (3...

I happened to have a can of coconut milk in the pantry, which is what inspired me to try this recipe for Miso Coconut Chicken Soup!  Not to mention I like Ramen in about anything. It's good. Rich and garlicky filled with rotisserie chicken meat, veggies and Ramen noodles. The recipe calls for green onions, onions, mushrooms and greens, such as spinach or really anything of your choice. You make the broth, add the veggies, then cook up some Ramen, drain the noodles, put about half in a bowl, then top it with the soup. Yum. Soups are always flexible. If you don't like onions or mushrooms, just make the basic coconut/miso/garlic/chicken broth and add what veggies you prefer: frozen peas, pea pods, spinach, broccoli, zucchini, yellow squash and so on.  This is a great recipe for leftover grilled meat, whether chicken, pork or steak--that's what makes it recipe "easy." The picture, here, is my bowl. I used leftover rotisserie chicken, baby Portabellas,...