If you still are enduring winter or spring is giving you cool rainy days; this soup is the thing to warm things up.
| 1/2 lb. ground chuck | 1 egg |
| 2 slices, fresh bread crumbs | 1/4 tsp. EACH garlicand onion powder |
| Seasoned salt | 1 Tbs. parsley flakes |
Combine ingredients and mix well. Using half the mixture, shape into a log the size of your thumb. Cut into 1/2” segments and roll into a tiny ball. Repeat with remaining meat, forming tiny meatballs. This goes quickly, really!! Set aside.
| 4 Tbs. butter or margarine | 3 carrots, shredded |
| 1 large onion, chopped | 3 ribs celery, diced |
| 1 lb. fresh mushrooms, sliced | 3 medium potatoes, peeled & diced |
| 8 cups chicken stock | 1/3 cup quick-cooking barley |
| salt & pepper | 1 cup fresh chopped parsley or fresh chopped spinach |
| 1 Tbs. worchestershire |
Saute onion and sliced mushrooms in butter until tender. Place in soup pot with potatoes, diced in small cubes. Brown meatballs on jelly roll pan at 350F. for 10 minutes or browned.Add to pot with remaining ingredients except barley and parsley. Cook until potatoes are tender. Add barley and cook for 10 minutes or barley is tender. You can chill at this point to reheat later. Add parsley and serve with croutons sprinkled on top of each serving.
This makes a lot so freeze & crisp in oven when needed. Great with pea soup.
| 1 lb. loaf half -rye bread, unsliced & crusts removed,
(an added flavor with caraway) |
1/2 tsp. garlic salt |
| 2 sticks butter or margarine | 1/4 tsp. onion powder |
| 2 tsp. dill weed | dash of celery salt |
Cut 1” thick slices. Combine softened butter with seasonings, creaming well. Spread both sides of bread lightly with mixture. Cut into cubes. Brown in large fry pan in three batches, until browned and crispy. Place on baking sheet to cool. Place in plastic bag. Reheat in 350F. for 10 minutes to crisp them.