Egg Flower Soup

Egg Flower Soup, originally uploaded by Sweet Sugarplums.

Jeff Smith, The Frugal Gourmet, focused on the role of food in preserving culture and family history. His PBS shows would entertain with stories of his travels and his colorful comments as he would cook.

I made the Chinese chicken broth he published in his book, The Frugal Gourmet Cooks Three Ancient Cuisines. He urged viewers to use half pork bones for a truly flavorful base for all sorts of Chinese soups. I'd suggest a trip to the Chinese market to buy the turnip ball for a truly authentic experience.

RICH CHINESE CHICKEN BROTH
Makes about 4 1/2 quarts

5 pounds chicken backs and necks, or use 2 1/2 pounds of chicken parts plus 2 1/2 pounds of pork neck bones
2 slices fresh ginger, each the size of a 25 cent piece
2 pieces Chinese preserved turnip or preserved radish, in balls,coarsely chopped and rinsed with fresh water

Place bones in a 12-quart stockpot and cover with water. Bring bones to barely a simmer without boiling. Foam and scum will form.

Drain the bones of the water and rinse with fresh water

Add 1 quart of water per pound of bones (5 quarts for 5 pounds of bones). Add ginger and dried turnip.

Bring to a simmer and cook for one hour, uncovered.

Chill overnight and remove layer of fat.

EGG FLOWER SOUP
Served 4

4 cups Chinese chicken broth
1 carrot, minced
1 green onion, sliced
2 eggs, beaten

Bring chicken broth to a boil with the carrot. Simmer for 10 minutes or until the carrot is tender.

Bring the broth back up to a low boil. Stir the broth with a spoon in a circular motion. While the broth is still moving, pour the egg in a steady stream. The egg will form strands (flowers). It's important that the broth is moving for the flowers to form.

Turn off heat and stir in green onion. Serve with soy sauce.

Albondigas Soup

Albondigas Soup, originally uploaded by Sweet Sugarplums.

I love soup. There's nothing more comforting than a pot of soup simmering on the stove, creating wonderful smells wafting throughout the house. This is one of the best albondigas soups I've had; better than most restaurants. The chorizo and cilantro give it an authentic flavor. If desired, add some chopped zucchini during the last 10 minutes.

This recipe was posted on RecipeZaar by RuizA. It has a 5 out of 5 star rating based on 19 reviews.

BEST ALBONDIGAS SOUP
Serves 8

2/3 pound ground beef, 95% lean
1/3 pound chorizo, casing removed
2 egg whites
2 cloves garlic, minced
1/2 carrot, minced
1/2 cup cooked white rice
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

6 cups low sodium chicken broth
1/2 cup onions, chopped
3 stalks celery, cut in chunks
2 carrots, sliced
2 roma tomatoes, 2-3, diced
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.

Combine chicken broth, onion, celery, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 20 minutes.

Season with salt and pepper.

The broth becomes a little greasy from the chorizo. If possible, strain the broth, degrease, and return all to the pot.

You could top the soup with cooked rice, or serve it just by itself.

Per Serving: 319 Calories; 9g Fat (31.7% calories from fat); 21g Protein; 23g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 841mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Chili's Chicken Enchilada Soup

Chili's Chicken Enchilada Soup, originally uploaded by Sweet Sugarplums.

This is a family favorite. It's very similar to tortilla soup, except it uses masa as a thickener instead of tortillas. Brandon loves this and that's saying something!

CHICKEN ENCHILADA SOUP
Todd Wilbur, Top Secret Recipes
Serves 6

1 pound skinless boneless chicken breasts, cooked and shredded
1/2 cup onion, diced
1 clove garlic, pressed
4 cups chicken stock
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta Light
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Fried tortilla strips
Grated cheddar cheese
Diced avocado
Sour cream

Saute´onion and garlic for about 2 minutes. Add chicken broth.

Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add mixture to pot.

Add remaining ingredients (except chicken) and bring to a boil. Reduce heat and simmer for 30-40 minutes or until thick.

Add chicken for the last few minutes to warm. Serve in cups or bowls with garnish.

Makes 12 2-cup servings.

Nutrition Facts:
Per Serving (excluding garnish): 505 Calories; 20g Fat (37.2% calories from fat); 44g Protein; 33g Carbohydrate; 2g Dietary Fiber; 104mg Cholesterol; 3565mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates.