Chicken Meatball Soup

My new favorite! Recipe from Tasty

Ingredients

for 6 servings

CHICKEN MEATBALLS

1 lb  ground chicken

½ cup  panko bread crumbs

1 large egg

½ cup  grated parmesan cheese

2 cloves garlic, minced

¼ cup  fresh parsley, finely chopped

1 teaspoon  kosher salt

½ teaspoon  pepper

SOUP

2 tablespoons  olive oil, divided

1 cup  white onion, diced

½ cup  carrot, diced

½ cup  celery, diced

2 cloves garlic, minced

8 cups  chicken stock

1 bay leaf

1 cup  dry orzo pasta (I used Trader Joe's dried mini ravioli pasta - so good)

4 cups  swiss chard, roughly chopped

3 tablespoons  grated parmesan cheese

kosher salt, to taste

pepper, to taste

1 tablespoon  lemon juice

Preparation

1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Add the chicken stock and bay leaf. Cover and bring to a boil.
5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
8. Ladle into bowls and serve.
9. Enjoy!

Best Soft Fluffy Dinner Rolls

Delicious!!! Made these for two Easter dinners this year

Thanks to Mom On Time Out for the wonderful recipe Ingredients

• 4 -5 cups all purpose flour
• 2 tbsp rapid rise, instant yeast
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 1/2 cups warm milk , 110 degrees
• 5 tbsp butter, softened
• 1 egg , room temperature
• 2 tbsp melted butter

Instructions

• Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
• Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase speed to medium and beat for 2 minutes.
• Add Delicious!!! Made them for two Easter dinners this year 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
• Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 
• Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
• Remove the towel or plastic wrap and deflate the dough by punching down lightly. 
• Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
• Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
• Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
• Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Instant Pot Hamburger Soup

This Instant Pot hamburger soup is easy and flavorful! It's a healthier comfort food that uses simple everyday ingredients. 

 Course Soup

 Cuisine American

 Keyword electric pressure cooker hamburger soup, Instant Pot ground beef soup, Instant Pot hamburger soup

 Prep Time 10 minutes

 Cook Time 17 minutes

 Inactive time 15 minutes

 Total Time 42 minutes

 Servings 6

 Author Salt & Lavender

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Ingredients

• 1/2 tablespoon olive oil
• 1/2 medium onion chopped
• 2 sticks celery chopped
• 1 pound extra lean (95% lean) ground beef
• 3 cloves garlic minced
• 2 heaping tablespoons tomato paste
• 1 (28 fluid ounce) can diced tomatoes with juices
• 4 cups beef broth
• 2 large Russet potatoes diced
• 1 dash Italian seasoning
• Salt & pepper to taste

Instructions

1. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
2. Stir beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any). 
3. Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning. 
4. Close the lid, make sure the valve is on "sealing", and cook on high pressure for 8 minutes. 
5. Once the countdown has finished, carefully do a quick pressure release.
6. Season with salt & pepper as needed and serve immediately.