Wine & Dine

Episode #28 - More Soups!

Tortellini Soup
Chicken Rivel Soup
Crusty Bread w/ Herbed Dipping Oil

Tortellini Soup

1 lb ground beef or turkey
½ cup chopped onions
3 cups water
1 can (28 ounces) dice tomatoes, undrained
1 can (10 ½ ounces) condensed French onion soup, undiluted
1 package (9 ounces) frozen green beans
1 package (9 ounces) refrigerated cheese tortellini
1 medium zucchini, chopped
1 tsp dried Italian seasoning
1 clove minced garlic

In a large saucepan, cook beef (turkey) over medium heat, until no longer pink, and drain. Add the remaining ingredients and bring to a boil. Cook uncovered for 7-9 minutes or until tortellini is tender.

Chicken Rivel Soup

Soup:
1 whole chicken
3 quarts of water
1 tsp. salt and pepper
2 cloves of garlic
1 large carrot - diced
1-2 celery stalks – diced

Rivels:
1 cup unbleached all purpose flour
1 egg
1 egg yolk
Salt

Soup:
Boil chicken in salted water until very tender. Strain and save all of the broth. Debone the chicken. In a dutch oven, sauté onions, carrots, garlic and celery until tender. Add chicken stock and deboned chicken pieces. Bring to a boil.

Rivels:
In a large bowl, add flour, salt and eggs. With your hands, stir mixture and use fingers to incorporate eggs into flour. They should resemble little pellets. Slowly drop into boiling broth. Continue to cook, reducing to a simmer until rivels are tender.

Herbed Bread Dipping Oil

1 cup Extra Virgin Olive Oil
2 T. Italian Seasoning
1 tsp. Garlic salt
1 T. Parmesan Cheese
Small can of Black Olives sliced (optional)

Blend all ingredients together. Enjoy with crusty bread.