5 CLASSIC DINNERS TURNED INTO FALL SOUPS

Welcome back everyone. Today I'm going to show you how to make lasagna soup.

It's as easy as making your own bolognese sauce or as you may know it,

spaghetti meat sauce. And then we're just going to add some broth to it, some deliciousness to it. It's going to

happen all in one pot. And generally it takes about 30 minutes until you're

sitting down with a delicious, comforting bowl of soup. You can make

this soup in a large pot or in a Dutch oven, which I'm going to be using. Now,

inside of it, I already have my meat in there. I'm going to be using one pound

of mild Italian sausage and then one pound of ground beef. I'm going to turn

my burner on. We're going to go ahead and get this cooking so that we can start browning it up.

Medium high heat. I'm going to take my meat chopper and start breaking it up. We like the flavor of the Italian

sausage in a bolognese or a spaghetti meat sauce. Adds some delicious flavor.

Now, while we start breaking this down and browning it, we're going to come over here where I've got a bell pepper,

yellow onion, and you've got to have that fresh garlic. But don't worry, if

you don't have fresh garlic, you can certainly use garlic powder. We're going to start with that bell pepper, and we're going to dice it small. Just going

to go around the whole pepper, around that seed pocket. This is a large pepper, which is fine because we like

bell pepper in our food. And I'm going to do nice big chunks here. They'll soften down. All right, we're going to

go ahead and add it. All right, let's go ahead and dice that

up. When you cook your pepper and onion in with your ground beef and sausage, you

just speed up the cooking process for everything. All right, I've just peeled my onion,

cut it in half. I'm just going to make some large slices

and then just run my knife through it the other way. We're going to go ahead and then add this to our meat mixture.

Now, these will soften down. This was a pretty large onion.

Let's go ahead and add some garlic. I'm going to be using three cloves. Just going to smash them.

I'm going to take that skin off. And we're going to chop these up. Now, if you have minced garlic, you can add

about two teaspoons. If you already have it minced in a jar, we're going to add that.

We're going to go ahead now and finish browning up the sausage and the ground beef and making sure those peppers and

onions are nice and soft. All right, it's all browned up. What I'm

going to do is just kind of scoot the meat over. If there's any excess grease, you can pull that out at this time

because you don't want that floating around your soup. So, I've got some paper towels. I've just pushed it into the pot and I'm going to use it to kind

of saturate up any of the excess grease. Leave all the flavor.

All right, we're done with the meat chopper.

We're just going to go in with a wooden spoon and get that going. All right, here we go. Here's all our flavor right

here. You can always adjust the seasonings as you go. So, we're going to start off with half a teaspoon of salt,

black pepper, half a teaspoon. We're going to put in one tablespoon

Italian seasoning. I like to enhance my onions with some onion powder, 1/4 of a

teaspoon. And I like to enhance my fresh garlic with some garlic powder, half a

teaspoon. Little bit of parsley, about half a

tablespoon. Going to stir this all together.

Oh, this is going to warm up your house. I've got two cans of diced tomatoes.

These are 14 oz each. We're going to add juice and all. Now, as a thickener, I'm

using tomato soup. It's 10 oz. All right. We're going to add that. For

a little richness, I'm going to add one tablespoon of butter. Let that melt in.

Then, we're going to cut the acidity of the tomatoes and we're going to add a tablespoon of white sugar.

That'll really help with my husband. All right, let's stir this all together.

Now, if you want to add a jar of pasta sauce instead of the diced tomatoes and the soup, you can do that. This was

about 38 oz of the tomatoes that went in. So, you would need that much of your pasta

sauce. Oo, that smells good in there. All right, we're going to add one box,

which is 32 oz of beef broth. Now, if you want a milder flavored soup,

you can do chicken broth. Yes, you can certainly do chicken broth if you're using ground beef.

Okay, we're going to place the burner on a high heat so that we can bring that to a boil. Okay, while we're waiting that

to boil, let's talk about our pasta. Now, lasagna soup. You can take like

lasagna noodles that are uncooked, break them up for this soup, or you can use

any kind of pasta you want. I am using this Rayo's homemade farfull

pasta. So, that's what the Farfull looks like. Kind of like bow ties. All right,

we've got a boil going on. We're going to go ahead and add our 16 oz of uncooked pasta.

Stir it all in. Now, during the cooking process, you can keep an eye on your liquid. If you feel like you want more

liquid for a soupier soup, then you can do that. If you like a thicker soup, then you can just leave it the way it

is. All right, we're going to turn our heat down just to like a medium high or

a medium. Make sure all your pasta is submerged into the liquid. We're going

to place a lid on We're going to let it simmer for about

12 to 15 minutes until the pasta is cooked through and nice and tender. Keep

an eye on it. You can lift the lid every so often. Give it a stir down on the bottom. Make sure nothing is sticking.

Check your liquid level. If you want to add more broth to it, you can at this time. Now, I'm going to come back. I'm

going to show you how we're going to top this off because, you know, we still got cheeses happening here.

All right. Let me show you how I'm going to garnish this delicious lasagna soup.

Okay, we're going to top it with some mozzarella cheese.

Now, the next topping you have a choice with. I am using cottage cheese because I love that with a mixture of mozzarella

cheese in my lasagnas. or you can do ricotta cheese. And I'm just going to take a dollop of it, put it right on top

of the mozzarella. And then I'm going to place some dried parsley on top. Or you can sprinkle some

fresh parsley.

All right. What do y'all think of my lasagna soup? What you're going to do is take a spoon.

I'm going to go in for my bite. Kind of stir that together.

Makes it nice and creamy. I don't know about y'all. There's my bite.

Oh, got to love that cheese mixed in.

That is warm comfort on a cool or cold, blustery day.

Do you know what a Philly cheese steak is? We're going to take those delicious flavors and put it in a soup. This is

called Philly cheese steak soup. We're going to start in a large Dutch oven and

we're going to end in a large Dutch oven. Everything is going to happen all in one pot right here. Okay, you guys,

you ready? We're going to add four tablespoon of butter

to a large Dutch oven. Now, if you don't have a Dutch oven, you can use like a large soup pot or a

spaghetti pot. Anything that's really big and deep will work for this. I love

Philly cheese steaks. Love, love, love them. Don't get to eat them too often, though. But I found this recipe

and I'm super excited to try it. Made a few changes to it. You always have to

just to kind of suit the taste that you like and your family like. All right, we're going to put this on a medium heat

and get that melting. And we want it to come to a sizzle.

There we go. Now, I like peppers and onions in my Philly cheese steak. You can also put

mushrooms in here also. So, we're going to chop these up. I've already taken an

onion, took off both ends, and just took off the outer layer. I cut it in half. We're

going to move the peppers off to the side for just a second. We're going to slice through the onion

into strips. And we're going to cut those strips into

dices. We go. Just turn it around.

I'm trying to get this all together. There we go. This is a medium yellow onion.

If you have white onions, you can do that also. Let me finish up this onion here.

This recipe seems so delicious. I cannot wait to try it. We're going to make this together

and then y'all tell me what you think. All right, let's see what's going on.

Oh, it's definitely sizzling in there. Let's go ahead and add our onion. Get that going.

We're going to take two bell peppers. Now, I'm doing two because these are very small. That's all they had in the

store. Just small batches like this. I mean, that's just it. So, I'm doing two. Normally, this recipe says one medium.

So, let's chop up these. I got them nice and washed off. I'm just going to drag my knife through

the whole pepper all the way around the sides of it. Flatten that out.

And then I'm just going to slice it.

Right. We're gonna turn it around, run a knife through it, and then we'll get dices. If

you like mushrooms in your Philly cheese steaks, or if you want mushrooms in your soup, then this is where you're going to

add your mushrooms. Have a grip on that knife. Here we go.

I'm going to add the peppers to the onions.

I'm going to chop up this one. There it is. Let's add it.

Hang on to your cutting board and knife. You're going to need it here in just a minute.

All right, we're going to sauté this down for a few minutes until it gets nice and soft and translucent. Those

onions and then the peppers get nice and soft also.

Okay, I've got my roast beef. I just pulled it out of the refrigerator. Y'all, this is an easy way to

incorporate beef into our Philly cheese steaks. I'm using roast beef deli style.

This is a Angus roast beef. It's a family pack, so it's 12 oz. We're going to take it.

Oh my gosh, that smells so good. I'm going to take it all out and we're going to chop it up into bite-sized pieces.

Just take your knife, chop through it.

You can use any roast beef you want. Just make sure you have at least a pound going in. It smells so good.

Y'all want a bite of this roast beef? Let me um show y'all the package. Here it is right here. HB

Angus roast beef. It was 12 ounces. Those onions and peppers are nice and

soft. The onions are translucent. We're going to go ahead and add our roast beef.

Get that out of the way. [Music]

Stir this in.

Oh my gosh. Smells good in there. I'm sure the butter had help in that. All

right, let's get some garlic. Got minced garlic. We're going to add in one tablespoon.

It's all about flavor at this point. Now, what we want to do is stir this in.

And we're going to cook this for about two to three minutes just so that garlic can release its fragrance into the

peppers, onions, and that roast. Okay, I'm going to bring over my flour.

And at this time, we're going to add in 1/4 cup. I just using allpurpose flour. It

doesn't matter in this soup. And we'll add it in.

All right, we're going to stir this in. And then again, we're going to cook it for about two minutes.

That will cook that rawness out of the flour. It will meld in with all of the ingredients in here. This will also aid

as a thickener.

I'm just going to put this on some bread. It's the equivalent of a Philly cheese

steak, but we still got cheese to put in, too. So, stay tuned for that, you guys. But we're still building a soup.

So, we're going to add some soup, some beef broth, four cups,

and then I'm going to add some additional flavor to it and get that beefiness from that roast beef.

Now, while we're doing this, put your burner onto a high heat. because we want

to start bringing everything to a boil. We go.

Now, you can add a little extra bullion to this. A little bit of that the powder

granules or I'm going to put in one teaspoon of this better than bullion. It is a roasted beef base. Just make it

more beefy in there. This soup will have the aroma like you cook this all day

long. All right, let's add a little bit of wishes. About a quarter of a teaspoon.

We're going to add in some black pepper. Just go across the top. We got to

remember this is a soup and we got to have it flavored. I'm going to add more garlic powder. That's to enhance what I

put in there, the minced garlic, about 1/4 of a teaspoon. And then we're also going to enhance the onion that went in

by using some onion powder. Add a quarter of a teaspoon.

A little stuck in there. There we go.

Let's give this a stir. I want to taste this before

we finish this off. Oo. Wow.

That tastes good. I'm not going to put any salt in it because we're going to be adding cheese

later and I don't want it to be too salty. So, we're bringing this to a boil. Did you like that little hand turn

with spoon? Make sure you get down in the bottom and scrape up any bits that

the flour and the butter. Now, I'm looking back at the recipe and it does say add half and half while

that's coming to a boil. And we're looking for three cups. And I have 16 here. And I'll

get another eight.

There we go. Seems about right.

Now, it's going to take a few extra minutes to bring that to a boil. Just kind of pull that together.

All right. All right, I'll see y'all when I get a boil going. While this is coming to a boil, we're

going to go ahead and create a slurry. I got about 1/4 cup of water. We're going to add 3 tablespoons

of some corn starch. And then we're going to whisk that together with a fork.

We're going to add that to our soup.

We're going to turn down the heat to a low. We're going to simmer this. Now, just remember, we still have to finish

this off. Oh my goodness, look at that. It smells so delicious in the house. I'm going to come back in 10 minutes. All

right, it's time to take the cheese and we're going to cut it into bite-sized pieces, put it into the soup, melt it. I

love proolone cheese on a Philly cheese steak. So, that's what we're using. This

is 8 ounces. Now, you can get the shreds if you can find it. I found the slices

here. So, what we're going to do is just cut that into pieces.

Let's put it into the soup.

Okay, what we're going to do is turn off the burner. Then we're going to mix the cheese in

until it's nice and melted. There's our soup. Look at this. Nice and

creamy. Everything you like about a Philly cheese steak in there. Ah, look at that

cheese. I'm going to put it in a bowl. Let me show you what we're going to

serve it up with. Got French bread here. So, you can get that bread that you like with your

Philly cheese steak. You put some fresh parsley on there. And what we're going to do, let's give

it a try for you.

Here's my bite. Doesn't that look good?

Wow, it is so smooth with that soup base in there. Nice and creamy, flavorful.

Did bring my crock pot out. We're going to make shephardd's pie soup. All the flavors and ingredients that we love in

a shepherd's pie. Make it in a soup. We're going to slow cook it all day. That way our house smells amazing.

Y'all ready? Let's put this one together. We're gonna start off by browning up some ground beef. So,

I've got a skillet. We're going to place it on mediumigh heat

and get that going. We just want to brown that up. We're going to add a few ingredients to it to get it going. We're

going to season it up that way. Our soup is delicious.

I'm going to take my meat masher and break up the ground beef.

Get that going.

We're going to take an onion and we're going to chop that up into nice size dices. So, just take off the ends,

cut through the outer layer, and just peel that off.

There we go.

We're going to cut it in half.

Turn it over.

Run your knife through making slices.

All right. Turn them around. And then you're going to just run your knife through.

And that'll make your dices.

Just like that. Now, I'm using a whole onion. It's a yellow onion.

All right. I'm going to add this to the ground beef. And while the ground beef is browning, this will be softening down.

It is a busy time of the year. Put this in the crock pot and just let

it go. Then it'll be ready when you are.

All right, the ground beef is browned up. The onions are done. What I'm going to do is just add about a tablespoon

of minced garlic in.

We're just going to stir this up for about 45 seconds to a minute.

Release all the flavor of the garlic. We're going to go ahead and turn off the

burner. Place our ground beef that we've cooked up into the crock pot.

Okay, we're going to go ahead now. The only thing left that we have to prepare is our vegetables. And I'm just using

two large carrots that I'm going to peel and dice up. And then I've got some

yellow potatoes. You can use russet potatoes. You can use red potatoes. Whatever you want to use. You need about

a pound and a half going into the crock pot. So I'm going to go ahead and start peeling these, chopping them up, adding

them to the crock pot. We're going to add everything else to it and get it going.

Y'all like shephardd's pie? Let me know. Let me know what you like in yours.

Now, try to keep all of your dices when you cut your potatoes in the same size. That way, it cooks evenly.

All right, I'm just going to cut them into threes. I like to use my chopper here. Just

keeps everything the same size and it speeds up the process.

I'm going to finish these up so we get the soup on.

Yeah, look at that. Holds a lot. All right, let's go ahead and peel the carrots and then we're going to get those chopped up.

And then stay tuned because I have a lot of delicious flavor going in.

I have a slew of soup recipes. I mean, a whole bunch of them that will keep us

warm through the cold winter months coming up real soon, especially for us in southeast Texas. Some of y'all up

north probably already need a lot of soup recipes. I'm going to link my playlist for them

down below in the description box, or you can find them at my recipe blog,

catherine'splates.com. Just type in soup in the search box and

just scroll through till you find your favorite ones. which probably won't take you very long.

All right, just going to cut off the ends here. I'm going to cut them into chunks

that'll fit into my chopper there. Got to wham it a little harder with the

carrots cuz you know carrots are harder. So, there we go.

I'm going to add that to the crock pot.

That's the hearty stuff for our soup. All the flavor going in. We've got some

wishes about one tablespoon. Going

to put in a/4 teaspoon of black pepper.

One can of cream of celery soup.

This is going to give it that creaminess and flavor.

Four cups of beef broth.

one packet of brown gravy mix.

We're going to blend this all together. We're going to take a block of sharp

cheddar cheese. Now, this is a white variety, which will be nice in the soup.

Or if you have the yellow sharp cheddar cheese, you can do that also. I'm going to cut this just into pieces. And we're

going to add that to the soup.

So, we're just going to place that on the top and allow that to melt into the soup while it is cooking all day.

If you want to cook this on high, you can do that for 3 to four hours. Check your potatoes and your carrots and make

sure they're tender all the way through. Now, you can cook this on low for about 5 to 6 hours. Again, make sure you check

your potatoes and your carrots and make sure they're tender with a fork going all the way through them. And then

there's still a few more things that we're going to add at the end that'll make it reminiscent of a shephardd's pie. So stay tuned for that.

Okay, the soup is done. I've tried the potatoes and the carrot, so they're very tender. So we're going to add a few more

ingredients. Mix this all together. I'm going to give it a try for you. All right, we have the cheese. It's melted

all into the soup. So, I'm going to stir that around in there. I have one cup of

frozen peas. I'm going to go ahead and add now. We do this now instead of

earlier. That way, they don't get all mushy during the cooking process.

I'm going to add 13 cup of sour cream.

All right, let's go ahead and stir that all together. We're going to give this a taste and see if we need to season with

some salt and pepper. I'm going to stir this around and then we're going to let it sit for about two

minutes. That will get those peas nice and cooked through.

Look at how creamy this is.

smells delicious. Oh

yeah, I think we got a shepherd's pie in the soup. Low, slow cooked all day.

I don't think we need to add anything. This is done. We're going to sit there and bowl this

up. Who doesn't want that in a bowl?

Oh, doesn't that look good? Or as my bowl says, yummy.

Let me give it a try for you.

Woo, that's delicious. Felt that going all the way down. It's going to warm your belly for sure. I am

going to be making crockot cabbage rolls. Now, cabbage rolls and me go way

back to when I was young and my mom made those individual cabbage rolls and baked them in the oven. Those are so

delicious. You would steam your cabbage and roll them full of goodness. Yes. I today still have that same recipe, but

today I'm going to take rolled cabbage rolls and we're going to deconstruct them in the crock pot and make it a

soup. Guys, if you haven't tried this one, try it. It is so delicious. Okay,

let's go ahead and get started. Okay, so the first thing you want to do anytime that you're going to be doing a

hamburger in a crock pot is you want to make sure you brown it first. So, I'm going to go ahead and cook this up with

I've got two small onions that I just chopped up. So, we're going to go ahead and brown those together.

All right. So, I've got my pan on a medium high heat. I'm just going to add just a little bit of oil there. And then

we're going to add 1 and 12 lbs of ground beef.

Now, using my meat chopper here, or you can use a wooden spoon, just break up your meat and start browning it.

And as that's happening, I'm going to go ahead and add my onion.

I'm going to season this because, you know, you always want to season your layers. I'm going to season with some

salt

and some pepper.

All right. As soon as this is all browned up, which will just take a few minutes, what we're going to do at that point is drain the grease out of it and

then place it into the bottom of our crock pot.

All right, we're going to start by adding one can of tomato soup. This is a 10 oz can.

All

right. So, I'm going to be using a 14 oz can of Rotel tomatoes. Now, this has green chilies in it. If you want to use

just a regular can of diced tomatoes, 14 oz, you can do that also. We're going to

add some flavor to this. All right. I've got a full box of beef

broth here. You can also use chicken broth for a lighter flavor. This is 32

oz.

I've got one tablespoon of minced garlic.

All right. Rice. Now, uncooked rice. And this is a long grain white bosmati rice.

As long as it's a long grain white rice, you can use that.

One cup.

All right, let's give that a mix.

All right, let's season with some pepper.

I'm going to be salting this, you guys, because we got a lot of cabbage going in and it's going to need that salt.

And I got some bell peppers going in. Yay.

My husband likes this soup, but he loves it with the bell peppers in it. It's not really a traditional ingredient inside

of a cabbage roll, but in the soup, oh, it gets really soft and flavorful. It's really delicious. Okay, let me add the

other two ingredients. Let's go ahead and start chopping up our cabbage and bell peppers. Okay, so I've taken a

large head of cabbage and I just chopped off the kind of the four sides of it. We want about 3 to four cups of cabbage.

You want to make sure that it's going to fit into your crock pot. Now, I'm using a six quart crockot here. And if you

want to check it out, I'll link it down below in the description box on what type that I use. So, what I did was I

just wedged it kind of like here. And then I am cutting it into bite-sized

pieces so it'll fit on the spoon. Okay, that's what we're looking for. Not huge

big pieces, but So, I'm just taking it and then cutting it into pieces here.

That's why I put everything in the crock pot first and then add the cabbage so I don't over add cabbage. Okay?

And anything left over on your cabbage head, you can use for co-law or add to

other soups or other dishes. Sauté it up. Oh, I love it. Sauteed up with like chicken broth, butter, salt, pepper, and

garlic. Oh my gosh, it's a really delicious side dish for that. Okay, I'm going to start adding this into my crock

pot.

All right. So, with the peppers, I'm just going to cut off the four sides. And anything extra on the pepper here,

we'll throw into the soup also. Now, I have other cabbage roll recipes

out there. I've actually done a recipe on the full cabbage rolls where you wrap up the meat mixture and then you bake

them in the oven. And also, I have a casserole out there for cabbage roll

also. So, I'll link those down below if you want to check those out. We're going to finish this up and I'm

going to bring you right back. Guys, you know, like in a soup, you control what you put in there, okay? If

you don't want the bell peppers in there, you don't have to put them in there. Control your flavor. Whatever you want to do. I'm going to mix this all

together here. Gosh, fall is in the air, right? This is good.

This is good for anytime. I I just love cabbage rolls. So, this is faster, but

it actually sits all day, but it's just fast to put together. Okay, I've got the lid on. We're going

to cook this on high for 3 to four hours or on low for about 6 hours. We're

looking for that cabbage to be really tender and soft and all those flavors to just kind of meld in. All right. So,

check down below in my description box for more crockot recipes and more ideas

for making cabbage rolls. Been waiting all day for this one, you guys.

Oh my goodness. Look at that.

All right, I'm going to test it to make sure the rice is cooked through.

The cabbage is perfectly cooked. Oh my goodness.

Okay, let me get some of this rice right here. [Music]

Perfectly done. Okay, guys. Let's bowl this up and I'm going to try it for you.

Oh my gosh, you guys. This takes me home back many years ago

when I learned what a cabbage roll was. It's soup day and I'm going to show you how to make Swedish meatball soup. It's

creamy, it's got egg noodles, and we can't forget those delicious meatballs,

which we're going to start right now. So, in a large mixing bowl, I've got two

different types of ground meat, and I'm going to show you what those are right here. I've got two lbs of ground meat.

I'm using one pound of ground pork, which will add a delicious flavor. And then I've got one pound of ground beef.

We're going to add in half a cup of bread crumbs. Now, these are the original, not the Italian.

Half a cup of milk. So, we can moisten that down.

We're going to crack in one egg.

I've got a/4 cup of diced onion. Going to add that. Make sure you dice it

very small.

Now, let's talk about the seasonings. I've got

half a teaspoon of salt, half a teaspoon of black pepper, 1/4 teaspoon of

allspice, 1/4 teaspoon of ground cloves, and then

I have one tablespoon of dried parsley. We're going to add all of this.

We're going to go in with our hands, get this all nice and mixed well together.

Let's form our meatballs. I'm going to take a 1 and 1/2 inch cookie scoop. This will keep them all

uniform and they will cook perfectly through. I'm going to go into my mixture. Now, I

have a sheet pan lined with some parchment paper. I'm going to line my meatballs all on here.

We can keep them pretty much together, but just a little bit of space.

That way we can get a lot of them on here. Just scoop in, flatten it out

right on your pan.

We're going to take each mound, just roll them a nice ball,

nice solid form like that. All right, I'm going to tell y'all, I mean, this was a new recipe for

us that we found, and I changed a few things, but I didn't change the amount of meat that went into these, so that we

may have a lot. And if that's the case, I mean, you can always make the extra meatballs and just freeze them

and then use them for something else. But we'll see. But it looks like a lot

of meatballs, so

you can half this meatball recipe if you want.

There's our meatballs. We're going to place these in our oven. Now, I've preheated it to 400°. We're

going to bake the meatballs for about 15 to 20 minutes. It all depends on the size of your meatballs. Now, if you're

going half the size of mine, probably around 12 to 15 minutes, you just want to pull one out, break it open, make

sure that it is cooked through and nice and brown. All right, while those are in the oven, let's start our soup.

In a large Dutch oven or a large soup pot,

we're going to melt four tablespoon of butter over mediumigh heat. All right,

once the butter's melted and nice and sizzly, we're going to add in 1/4 cup of

allpurpose flour. We're going to sprinkle it in. We're going to blend this together.

And we're going to cook this until it becomes brown. That'll give it some nice flavor, kind

of a nutty flavor. Once we get a nice brown color, this is

our rue. We're going to add in three cups of chicken broth,

three cups of beef broth,

two cups of heavy whipping cream,

one cup of sour cream,

two teaspoons of whooes sauce, One tablespoon soy sauce.

Half a teaspoon of black pepper. Just crack it on in.

We're not going to add any salt until we taste this. Whoop. I think it already went in there. One teaspoon of Dijon

mustard. Let's blend this all together. We're going to put this on a high heat.

Bring this to a boil. Grab a spoon.

Give it a taste. That's good. Think we need to add some

salt and that'll be really good.

Okay, the soup base is at a boil. We're going to go ahead and add egg noodles.

Now, these are uncooked and we got 8 oz here.

It's a bigger package, but I'm only going to add 8 oz to the soup. [Applause]

There we go. We're going to stir that in.

We're going to turn down the heat to a medium. We're going to let this simmer until our egg noodles are cooked through

and nice and tender. Now I'm going to place the lid on.

Leave it just a little bit a jarred there. Let some of the steam out. That way we don't lose a lot of the broth and

it's not just absorbed out of the into the universe there. If you want a thicker soup, you can leave the lid off

and then it'll become more of a thicker soup. All right, I'll be back. Oh, look

at that. Doesn't that look good? Now, I've got my meatballs here. I've taken them out of the oven. And I let

them rest for just a few minutes cuz we had time. And then I put them on a plate with some paper towels just to kind of

drain them. Let's add them in now. Add as much as you want. The rest of them you can just cool down and freeze.

My husband said, "What with them? What can you use with them?" Oh, yeah. You can make a really killer

sandwich with those. Yeah. So, we're going to go in with half of these

and we're going to add in some parsley flakes. Got to give it some color.

Couple of tablespoons. Man, those are good. There we go.

Yeah, he's been eating them. All right, let's give this a stir.

Oh, doesn't that look good in there? I'm going to show y'all how we're going to bowl this up. But it's got some ingredients that I'm going to put on top

of it. It's going to reminisce Swedish meatballs. And you know what? I may be putting the

rest of the meatballs in here. Now, if it gets too thick for you, you can add some more broth and just cook it

for another few minutes just to kind of get the flavors going into the broth. Or you can leave it just like this right

here, which is perfect. All right. What do you think of my Swedish meatball soup? Now, you can eat

it with some sour cream as a garnish and also some cranberry sauce, which you can

use in place of linganberry sauce, which is famous eaten with Swedish meatballs.

All right, I'm going in. We're not waiting any longer. Get a little bit of

that, a noodle, some broth. There's my bite.

Wow,

those meatballs. Swedish meatballs in the eye go way back to when I was young

and my mom made Swedish meatballs all the time, but I've never made it in a soup. And some of the flavors are a

little different, but it's delicious. And let me tell you, that cranberry

sauce adds a little sweetness. Oh, just takes it over the top for sure. Try that. All right, y'all. Give me a thumbs

up. Make sure you like this video, my soup recipe. If you're new to the channel, hit that subscribe button down

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