HAMBURGER NOODLE SOUP

Ingredients:

• 1 lb. ground beef
• 1 onion
• 1 carrot
• 2 stalks celery
• 1 tsp. time
• 1 tbsp. parsley
• 1 oz. tomato puree
• 1 lb. can tomatoes
• Noodles as wanted
• Nutmeg

Instructions:

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

PASTA-SAUSAGE SOUP

Ingredients:

• 1-1/2 lbs. hot or sweet Italian sausage
• 1 med. onion, chopped
• 1 med. green pepper, cut into strips
• 1 garlic clove, minced
• 1 can (28 oz.) tomatoes, chopped, liquid reserved
• 2 to 2-1/2 c. uncooked bow tie pasta
• 6 c. water
• 1 tbsp. sugar
• 1 tbsp. worcestershire sauce
• 2 chicken bouillon cubes
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. salt

Instructions:

Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat.

Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add

sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20

minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a

rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another

macaroni product.

CHICK PEA AND PASTA SOUP

Ingredients:

• For 4 to 6 persons 19 oz. can chick peas
• 1/2 c. extra virgin olive oil
• 1/3 c. chopped onion
• 1 tsp. chopped garlic
• 1/2 tsp. chopped rosemary
• 1/2 tsp. chopped sage
• 3/4 c. canned Italian peeled plum
• tomatoes, drained of their juice
• 3 c. homemade meat broth OR 1 c.
• canned broth diluted with 2 c.
• water
• 1/4 lb. stubby soup pasta
• Salt
• Black pepper in a grinder
• 3 tbsp. chopped parsley
• Freshly grated parmegiano-reggiano (Parmesan) for the table

Instructions:

Empty can of chick peas and its liquid into bowl. Squeeze the peel off the chick peas and replace into their own

liquid. Put the olive oil and chopped onion in a large saucepan and turn on the heat to medium. When the onion

becomes colored a pale gold, add the garlic, rosemary and sage. Stir once or twice. When the garlic becomes

colored a very pale gold, add the tomatoes. Cook, stirring occasionally for 10 minutes. Add the chick peas drained of

their liquid and cook for another 5 to 6 minutes. Pour the contents of the pot into a bowl, then puree them through a

food mill back into the pot. Add the broth and turn on the heat to medium high. When the liquid comes to a boil,

add the pasta, cover the pot and turn down the heat to medium. Cook until the paste is al dente, tender but firm to

the bite. Taste and correct for salt and add a few grindings of pepper. Turn off the heat, stir in the parsley and serve

with freshly grated cheese available on the side.

POTATOES AND PASTA SOUP

Ingredients:

• 1/2 lb. macaroni, preferably med.
• sized and mixed, ex. med. shells, elbows,spaghetti, broken into 3 parts
• 1 lg. onion
• 1 (16 oz.) can crushed tomatoes
• 1 lg. potato, cubed
• Salt and pepper
• Small amount of olive oil
• Grating cheese, Parmesan or any of your choice, Italian only

Instructions:

Brown your onion slightly in olive oil. Add can of tomatoes and salt and pepper. Simmer for about 1 hour. Cook

macaroni and potato together in large pot. Drain some water, but leave enough so that pasta is covered. Add

tomatoes and onions to pasta and potatoes. Add grated cheese into the pot of soup and serve.