Chicken Noodle Soup

Brown Lentil & Pasta Soup

From "Perfect Pasta" published by Parragon Publishing
"Brown Lentil & Pasta Soup" page 14

I was not overwhelmingly happy with this dish. The whole thing turned a sort of muddy brown color (the mint didn't keep any of its green and both the broth and the pasta turned the same shade of brown as the lentils). I was unable to find the canned lentils that the recipe calls for and used dried lentils. When I looked up online and on the packaging how to cook them, everything I found indicated that I should just throw them in the soup and let them cook in there... unfortunately, they used up all the broth and then some to cook and they took a very long time. By the time the lentils were done, the pasta was mushy.

Tasted like Navy Bean soup, but was much more difficult. Might as well make Navy Bean soup...

Vegetable Soup

This soup is such a win.

From Weight Watchers' "Eat Wisely Turn Around" book 1 (page 31)

It's really easy to make and pretty quick too. If you make the recipe as written, it makes 4 1-cup servings that are 0 points each. I added to it though, to make it a bit more filling so I could eat it for lunch. I added 1 cup of shelled edamame and 2oz (uncooked) orzo and it turned out really great (5 points per 1-cup serving).

I plan to make this soup but double the recipe and just keep it in the fridge. It worked great as a quick lunch and I never got tired of it. :-)

Matzo Ball Soup

Matzo Ball Soup
Matzo balls from Streit's Matzo Ball mix.
Soup recipe from BettyCrocker.com ("Chicken-Matzo Ball Soup").

Made for dinner with Liz! I made the matzo ball batter and chopped all of the soup ingredients the night before. Just used chicken stock, rather than Progresso chicken broth as the recipe calls for. The matzo ball mix package came with enough meal to make two sets of matzo balls, but I wasn't sure how much we would need for the soup so I went ahead and made both of them. I had too much matzo! It was fine when we first made it, but for left-overs, the matzo kept absorbing the broth so after a day or two it was just very plump matzo balls. Soup-flavored matzo balls, if you will. I ate matzo ball soup for a week since it made so much.

Things learned:
- How to make matzo from a mix

Next time I make this:
- Don't add any salt; the broth and the matzo are salty enough already
- Just make one package of matzo balls, two was way too much for one person left-overs