Italian Wedding Soup
You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Servings |
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- 1 lb Beef or Veal - ground
- 1 cup Bread Crumbs
- 1/2 cup Ramona Cheese - grated
- 1 tsp Onion Powder
- 2 each Eggs
- 1 tbsp Redstone Robust EVOO
- 4 quarts Chicken Broth
- 1 tbsp Redstone I Love Garlic Spice Blend
- 2 each Celery Stalks - diced
- 2 each Carrots - diced
- 1 lb Escarole - chopped
- 1/2 lb Pasta
- 1 tbsp Redstone Tuscan Herb Olive Oi
Ingredients
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To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil. Cook pasta, el dente. Drain, set aside.
Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs. Brown in Redstone EVOO. Drain onto paper towels and set aside.
In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery. Bring to a boil. Add meatballs and 1 lb finely chopped escarole. Reduce heat and simmer 45 minutes.
Add drained, cooked pasta. Season to taste with salt and pepper.
Butternut Squash Soup
Hearty and super easy to make. You can even freeze it and just microwave for a warm bowl of soup on a chilly day. The product used in this recipe is our signature Redstone EVOO, Redstone Maple Balsamic, and Redstone Coconut Balsamic.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 tbsp Redstone Coconut Balsami
- 1 tbsp Redstone EVOO
- 2 diced Shallots
- 2 minced Garlic Cloves
- 6 cup Butternut Squash diced
- 1 pinch Redstone Pink Himalayan Sea Salt
- 1.5 tbsp Curry Powder
- .25 tsp Ground Cinnamon
- 1 can Coconut Milk 14 oz
- 2 cup Vegetable Broth
- 2-3 tbsp Redstone Maple Balsamic
Ingredients
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Heat large pot over medium heat. Add Redstone EVOO, shallots, and garlic. Salute for 2 minutes stirring frequently. Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, Redstone Maple Balsamic. Bring to low goal over medium heat until squash is tender. Puree in blender until smooth. Taste and adjust seasonings. Serve hot with garnish. Optional: Chili garlic paste or toasted pumpkin seeds.
