Posts Tagged ‘soup’

Fun Food Fridays: Albóndiga Soup

This is a great Mexican soup that is quick, easy and filling. Albóndiga means “meatball” in Spanish and is pronounced ‘all-BONE-dee-gah.’


  • 3 cans chicken stock
  • 1/4 cup uncooked rice
  • 2 4oz cans of chopped green chili (I like the Hatch® brand of green chili)
  • Frozen pre-cooked packaged meatballs
  • 1 clove garlic, chopped

Simmer chicken stock, rice and garlic until the rice is almost fully cooked. Add the 2 cans of chopped green chili and as many frozen, pre-cooked meatballs as you would like. (We always use Armour® brand meatballs.) This soup also tastes great with leftover cooked chicken or turkey instead of the meatballs. Simmer until the meatballs are heated through.

(This is the recipe The Queen Mother takes for her first dinner in camp!)

Fun Food Fridays: Egg Drop Soup

Egg Drop Soup is one of my favorite soups. It’s easy to make, filling, and has that perfect salty-bland mixture that I crave after a long day of outdoor adventures when all I want is a quick meal and then to go to bed.

Egg Drop Soup

– 4 cups water
– 1 package Knorr® Savory Soups Chicken Flavor Noodle Soup Mix
– 2 eggs, slightly beaten

In a quart saucepan, bring water to a boil. Stir in Knorr® Savory Soups Chicken Flavor Noodle Soup Mix and return to a boil over medium-high heat. Reduce heat to low. Stir in eggs and simmer uncovered, stirring occasionally, for about 5 minutes.

Fun Food Fridays: Cauliflower Ham Chowder

For Christmas, The Queen Mother (my mom) bought ESP Boss (my dad) Taste Of Home: Big Book of Soup. While we were still in Tucson for Christmas, we made Cauliflower Ham Chowder from page 188.

The book is worth every penny!

The book is worth every penny!

Here’s the original recipe, as submitted by Lois Buch.

– 2 cups cubed peeled potatoes
– 2 cups fresh cauliflower florets
– 1 small onion, finely diced
– 1 cup chicken broth
– 3 cups milk
– 2 1/2 cups cubed, fully cooked ham
– 1 tsp salt
– 1/2 tsp pepper
– dash ground nutmeg
– 1/2 to 1 cup instant potato flakes
– minced fresh parsley

In a saucepan, cook the potatoes, cauliflower and onion in chicken broth until tender. Stir in the milk, ham, salt, pepper, and nutmeg. Heat through.

Stir in potato flakes; simmer for 5-10 minutes or until soup is as thick as desired. Sprinkle with parsley.

Ah! The finished product.

Ah! The finished product.

Here are my recommendations:

  • First off, I omitted the salt. With both chicken broth AND ham I didn’t feel the soup needed any extra salt. We also left off the parsley since ESP Boss won’t touch the stuff with a ten-foot pole!
  • I found that the soup was thick and filling (excellent for camping!) but a bit bland. I ended up putting a TON of pepper on mine while others of my family were reaching for the Tabasco or other hot sauce.
  • I would recommend even adding a can of diced green chili to the soup — maybe adding it to the bowls of the people to taste.
  • Also, for my family, there was no where NEAR enough ham. But that’s just us: we tend to think everything is better with more meat!
  • And don’t worry if you have picky eaters that won’t eat cauliflower. Because it’s virtually mashed into the soup the texture and flavor is buried in all that potato goodness!

Update from 1/16/2010

My folks have made about a dozen recipes from this book so far and everything has been wonderful! I highly recommend getting this book if you like soups, chowders, chili, etc. Most recipes could easily be made in an outdoor kitchen while camping.

The book is available from

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