8 ounce package of frozen cooked Italian-style meatballs
2-14.5 ounce cans diced tomatoes with Italian herbs
1-15 ounce can cannellini beans
1/2 cup water
1/4 cup basil pesto
2 cups baby spinach
1/4 cup shredded Parmesan cheese
Bring the first 5 ingredients above to a boil, cover and simmer for 15 minutes. Stir in 2 cups baby spinach (washed) and 1/4 cup shredded parmesan cheese.
Contributed by Dan the Man: Montana Fire
3 lb. beef shank cut into 2″ pieces (as for a stew)
2 tbsp. olive oil
1 large onion, diced
2 garlic cloves, minced
3 cans beef broth
3 cans tomatillos
2 tbsp. fresh lime juice
1/2 tsp. ground cumin
2 poblano chiles, roasted, peeled, seeded and cut into 1/2″ squares
3 carrots, cut into rings
3 celery stalks, cut into small pieces
1 chayote squash, chopped
1/4 cup chopped cilantro
1/2 cup crumbled queso blanco cheese
Tortilla chips (optional)
1. Rinse beef and pat dry: season well with salt and pepper. In a large pot, heat oil over high heat. Add beef and brown on all sides, 6 to 8 minutes. Transfer beef to plate.
2. Reduce heat to medium and add onion and garlic. Cook until onion is softened about 3 minutes.
3. Return beef to pot; add broth, tomatillos, juice and cumin. Reduce heat to low, cover and simmer 1 hour.
4. Transfer beef to a cutting board and when cool enough to handle, shred meat (discarding bone) and return to pot.
5. Add chile, carrot celery and chayote: simmer until tender, 20 to 25 minutes more. Skim off fat and stir in cilantro.
6. Ladle soup into bowls and spinkle with cheese. Serve with tortilla chips.
Contributed by: Danny Lopez in Texas