Posts by Rachel Schultz

CHICKEN MEATBALL SOUP

October 29, 2018

This soup has tiny meatballs in it! Yes! I make the meatballs a little less than one inch thick because the smaller they are the better, in my opinion. They say for a good soup every ingredient should be able to fit on a spoon. My family loves soups, and it is one of my favorite meals to prepare too. Don’t forget crusty bread. Also the tiny noodles in the soup along with it are charming; here I served using ditalini!

Chicken Meatball Soup
Serves six

1 pound ground chicken
2/3 cup panko bread crumbs
1/2 cup grated parmesan
1 egg
1 teaspoon garlic powder
1 tablespoon dried parsley
3 teaspoons salt, divided
1 teaspoon pepper
3 carrots, diced
1 onion, diced
3 celery stalks, diced
1 tablespoon olive oil
8 cups vegetable broth
1/2 cup white wine
3 cups small pasta (I used ditalini)
5 ounces spinach
Grated parmesan

Preheat oven to 350 degrees.

Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into 3/4 inch meatballs and arrange in a lined 9×13 baking dish. Bake for 30 minutes.

Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.

Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.

Once boiling, add pasta and cook for 6 minutes.

Add meatballs and cook for 1 minute.

Add spinach and cook for 1 more minute.

Serve topped with parmesan.

CHICKEN MEATBALL SOUP

Author: Rachel Schultz

Ingredients

1 pound ground chicken
⅔ cup panko bread crumbs
½ cup grated parmesan
1 egg
1 teaspoon garlic powder
1 tablespoon dried parsley
3 teaspoons salt, divided
1 teaspoon pepper
3 carrots, diced
1 onion, diced
3 celery stalks, diced
1 tablespoon olive oil
8 cups vegetable broth
½ cup white wine
3 cups small pasta (I used ditalini)
5 ounces spinach
Grated parmesan

Instructions

Preheat oven to 350 degrees.
Combine ground chicken, bread crumbs, parmesan, egg, garlic powder, parsley, 1 teaspoon salt, and pepper in a mixing bowl. Shape into ¾ inch meatballs and arrange in a lined 9x13 baking dish. Bake for 30 minutes.
Cook carrot, onion, and celery with olive oil in the base of a stock pot over medium heat for 6 minutes.
Add broth, white wine, and 2 teaspoons salt. Increase heat to high and bring to a boil.
Once boiling, add pasta and cook for 6 minutes.
Add meatballs and cook for 1 minute.
Add spinach and cook for 1 more minute.
Serve topped with parmesan.

Adapted from Ina Garten.

ROASTED RED PEPPER GOAT CHEESE PASTA

October 22, 2018

Rachel Schultz

This is pasta with a sauce that is untypically light and we are fans of it. Because it’s still a red sauce I think that makes it seem really hearty. There’s no cream in the sauce. It’s almost entirely just roasted red pepper and onions. Plus GOAT CHEESE – my favorite thing to be in any dish usually. I did penne for the pasta, a nice sturdy noodle.

ROASTED RED PEPPER GOAT CHEESE PASTA
Serves twelve souls

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Sauté onions in butter in a skillet over medium heat for 5 minutes.

Place onions and butter in blender with roasted red peppers and purée until smooth.

Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.

Toss pasta in sauce and top with grated parmesan and oregano.

ROASTED RED PEPPER GOAT CHEESE PASTA

Author: Rachel Schultz

Ingredients

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Instructions

Sauté onions in butter in a skillet over medium heat for 5 minutes.
Place onions and butter in blender with roasted red peppers and purée until smooth.
Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.
Toss pasta in sauce and top with grated parmesan and oregano.

ORANGE & HONEY CARROT SOUP

October 15, 2018

Rachel Schultz

There was a moment when I was cooking this when I thought, this here is what people wax poetic about when they speak of a love of cooking. One main thing being aromas. It was about when bacon was starting to crisp up and the smell of bacon cooking is not like much else. And then also the part with onions + olive oil + garlic – another of all time favorite most popular scent. This soup brings a little something special to a weeknight dinner.

It’s a pleasant flavor that feels a little high end but with crowd (and kid) pleasing ingredients.

Also tomato soup has the reputation for what to eat when you’re feeling sick but this is even better!

Orange & Honey Carrot Soup
Serves six

1 onion, chopped
2 pounds carrots, chopped (about 8 carrots)
6 cloves garlic, smashed
3 and 1/2 cups vegetable broth
2 teaspoons grated ginger
1 orange, zested and juiced
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bacon, cooked and crumbled
1 batch bacon fat croutons

Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.

Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.

Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.

ORANGE & HONEY CARROT SOUP

Author: Rachel Schultz

Ingredients

1 onion, chopped
2 pounds carrots, chopped (about 8 carrots)
6 cloves garlic, smashed
3 and ½ cups vegetable broth
2 teaspoons grated ginger
1 orange, zested and juiced
2 tablespoons honey
½ teaspoon salt
½ teaspoon pepper
1 pound bacon, cooked and crumbled
1 batch bacon fat croutons

Instructions

Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.
Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.
Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.