Home Food & Drink Um, so my friends really love soup.

Um, so my friends really love soup.


I made a couple of soup-related posts on Facebook and was pleasantly surprised to learn my friends are also super excited about soup! Look out, RPG-ers. This is a new brand of geekery you can’t even match. Below (at the bottom of the post) is the full list of ideas and recipes from my friends. I still need recipes for the ones without links — please share or add to the list!

Albondigas means meatballs in Spanish, yo.

Tonight, I craved something super filling and, well, meaty. What I really craved was a bloody, possibly moo-ing steak, but my commitment to soup prevailed. (I briefly considered a stew, but wanted to eat in less than three hours and had some questions concerning not having a crock pot.)

My boyfriend and I settled on turkey albondigas, as per his mom’s suggestion.

This is the recipe we chose — except we bought turkey meatballs already made in the interest of not making meatballs, which seemed like a huge pain in the ass. We used veggie broth instead of chicken broth and grated the carrots (because chunks of cooked carrots in soup kind of weird me out). Also, we left out bell peppers because bell peppers don’t taste good.

The albondigas blew out of the water (er, broth?) my secret notion that soup isn’t particularly filling. I struggled to finish my portion. Unlike with many other non-creamy soups, I didn’t get hungry again after an hour.

The caldo tasted like everything delicious about Mexican food — I’m not even sure how it happened, either, because the ingredients aren’t that much different from what I use to make any other soup. Tomato juice (we tossed in the whole 8-oz. can even though the recipe only called for half) made a major flavor difference.

Before proceeding to the list, I have two questions for my expert soupist friends. First: Do I need a crock pot to make stews? Second: What’s your secret to making vegetable broth taste “right” when substituted in a recipe calling for meat stock/broth?

SOUP MASTER LIST (Thank you, friends!)

Pumpkin Kale
Taco Soup (Two votes!)
Root Vegetable and Black Bean Chili
Split Pea
Finnish Summer Soup
Turkey Albondigas
Butternut Squash/Carrot/Ginger (One butternut squash, 4 carrots 4 ginger frozen ginger cubes from Trader Joe’s. Boil in about 1-2 cups water. Pour into blender with salt, pepper, and about 2 teaspoons of raw honey. Blend the hell out of it.)
Fish Cream Soup
Italian White Bean and Pancetta (Notes from my friend: “I used lean bacon instead of pancetta, tried leeks instead of the red onion for a milder flavor, and packed in the veggies. It makes a pretty large batch, but I’ve just been taking in my lunches, and I would guess that it freezes okay as well.”)

Chicken Pot Pie Stew
Carbonnade Beef and Beer Stew
Lentil Vegetable
Potato Leek (Check!)
Butternut Squash, shallots, coconut milk, curry.
Spicy Ginger Squash
African Yam Peanut (Notes from Barb, who has more of her favorites listed on her site: I love African Yam Peanut Soup. I couldn’t find the recipe I use (out of the Spokesman several years ago) but found [the recipe linked]. This one calls for sweet potatoes but I use yams, and I use coconut milk as part of the liquid. My recipe calls for fewer spices but uses a cup of mild to medium salsa.)
Chicken Lime (Chicken meat, red onion, green-red–or-yellow bell peppers, a pasta such as small bowties or shells and limes, limes, lots of limes squeezed in. And cilantro.)


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