Broccoli Cheddar Soup Modern Honey


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Step 2. In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes. Step 3. Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is.


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Step 2. In a large Dutch oven or heavy pot, heat the oil over medium-high. Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes.


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Directions. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.


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Heat 1 cup canola oil in a large frying pan over medium-high heat until shimmering. Fry the meatballs in batches of 20 to 25: Add to the pan in a single layer and cook until browned, 1 to 2 minutes per side (they will not be fully cooked). Transfer to a second baking sheet lined with paper towels or a wire rack.


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ingredients. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.


Broccoli Cheddar Soup Jaylynn Little

Add the potatoes and stir. Add the tomato paste and sauce and stir between each ingredient. Stir in your spices and rice and add the water. Let it come to a full boil and slowly add your mini meatballs. Reduce the heat to medium, partially cover the pot and let it go for 20-25 minutes until everything is cooked.


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1 large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets


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Reduce heat; simmer 10 minutes. Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes.


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Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 tablespoons of the pesto.


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Place meatballs into the sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes. Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes. Drain, then add to the saucepan along with the cheese.


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1 large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets 1 large head broccoli, stalks and branches peeled and coarsely chopped, head cut into small florets


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Heat the olive oil in a large pot over medium-high heat. Saute the meatballs until browned on all sides, about 8 minutes. Set meatballs aside. Sauté the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer.


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Add the carrots, broccoli stems and garlic, season with salt and pepper, and cook, stirring occasionally to keep the garlic from scorching, until softened, 3 to 5 minutes. 3. Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes.


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Add the olive oil to a medium pot over medium heat. Add the garlic, celery, carrot, and onion and cook to soften. Add the broth and bring to a simmer. Add the pasta and meatballs cook until the pasta is soft. Stir in the marinara sauce, Parmesan, salt, and pepper, if using.