Type what you have

Ingredients

• ✓ parsley
• matzo cracker
• butter
• egg
• onion
• salt
• pepper
• matzo meal
• chicken broth

Instructions

1. 1 Gather the ingredients. Bring a large pot of lightly salted water to a boil.
2. 2 Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water.
3. 3 Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together.
4. 4 Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls.
5. 5 Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve.

By May Gerstle

Ingredients

• ✓ parsley
• garlic
• red onion
• turkey sausage
• russet potato
• seasoning salt
• black pepper
• cayenne pepper
• evaporated milk
• butter

Instructions

1. 1 In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
2. 2 Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

By Pam V

Ingredients

• ✓ parsley
• butter
• onion
• celery
• water
• potato
• american cheese
• milk
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium heat. Sauté onions and celery in hot butter until tender, 5 to 10 minutes.
2. 2 Stir in water and potatoes. Bring to a boil and simmer until potatoes are tender. Add cheese and stir until melted.
3. 3 Stir milk and flour together in a medium bowl until flour is mostly dissolved; pour slowly into soup, stirring constantly. Cook until soup is thickened, about 5 minutes.
4. 4 Portion soup into bowls and garnish with parsley to serve.

By Joan Zaffary

Ingredients

• ✓ parsley
• cucumber
• green onion
• margarine
• red wine vinegar
• chicken broth
• farina
• salt
• tarragon
• sour cream

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ parsley
• tomato
• chicken broth
• cheddar cheese
• tomato paste
• basil
• tarragon
• thyme
• salt
• pepper

Instructions

1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Ingredients

• ✓ parsley
• butter
• flour
• half and half
• vegetable broth
• carrot
• basil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Steam carrots until tender.
2. 2 In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
3. 3 In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

By Tricia

Ingredients

• ✓ parsley
• roma tomato
• onion
• red bell pepper
• olive oil
• salt
• black pepper
• garlic
• chicken broth
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.
3. 3 Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
4. 4 Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
5. 5 Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.
6. 6 Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.
7. 7 Serve and enjoy!

By Cindy Anschutz Barbieri

Ingredients

• ✓ parsley
• margarine
• all-purpose flour
• chicken broth
• lobster meat
• milk
• onion
• celery flake
• black pepper
• salt
• light cream

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes.
2. 2 Add cream to desired consistency; reheat and season to taste.

By Dorothy

Ingredients

• ✓ parsley
• spaghetti squash
• tomato
• chicken broth
• chicken breast
• green pepper
• salt
• sugar
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• cucumber
• vegetable broth
• milk
• soy sauce
• curry powder
• red pepper flakes
• cayenne pepper
• sesame oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Ingredients

• ✓ parsley
• cauliflower
• potato
• carrot
• onion flake
• water
• chicken bouillon
• cream of chicken soup
• milk
• cream cheese
• bacon bits
• cheddar cheese

Instructions

1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Ingredients

• ✓ parsley
• water
• potato
• onion
• butter
• bay leaf
• salt
• black pepper
• all-purpose flour
• egg
• half-and-half

Instructions

1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
3. 3 Add cream and heat through.

By Sharon

Ingredients

• ✓ parsley
• butter
• onion
• jerusalem artichoke
• potato
• brandy
• flour
• chicken broth
• heavy cream
• salt
• pepper

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ parsley
• butter
• onion
• potato
• carrot
• water
• chicken bouillon powder
• black pepper
• all-purpose flour
• milk
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. 3 While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
4. 4 Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.
5. 5 Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

By Cyd Lmbros

Ingredients

• ✓ parsley
• chicken broth
• onion
• celery
• carrot
• black pepper
• thyme
• bay leaf
• chicken
• rice
• lime juice
• lime

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
5. 5 Garnish with lime slices.

By Carrie Murphy

Ingredients

• ✓ parsley
• chicken stock
• onion
• garlic
• milk
• salt
• black pepper
• lemon pepper seasoning
• allspice
• paprika
• milk
• all-purpose flour

Instructions

1. 1 Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
2. 2 Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

By BabyDollPie

Ingredients

• ✓ parsley
• olive oil
• onion
• garlic
• dry white wine
• brown lentil
• chicken stock
• italian seasoning
• garlic powder
• onion
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit

Ingredients

• ✓ parsley
• margarine
• onion
• carrot
• potato
• water
• salt
• thyme
• bay leaf
• milk
• salt
• pepper

Instructions

1. 1 Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
2. 2 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
3. 3 Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

By Sara Mayes

Ingredients

• ✓ parsley
• watermelon
• orange juice
• olive oil
• cucumber
• yellow bell pepper
• onion
• garlic
• jalapeno pepper
• lime juice
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
2. 2 Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parsley
• vegetable oil
• beef
• garlic powder
• salt
• black pepper
• water
• beef broth
• carrot
• green onion
• celery
• barley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
5. 5 Stir in thyme just before serving.

By HCHImCBb

Ingredients

• ✓ parsley
• olive oil
• onion
• black peppercorn
• garlic
• thyme
• pumpkin puree
• chicken stock
• maple syrup
• salt
• nutmeg
• cinnamon
• heavy cream

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ parsley
• chicken
• chicken broth
• yellow onion
• celery
• salt
• black pepper
• garlic salt
• baby carrot
• egg
• water
• salt
• all-purpose flour

Instructions

1. 1 Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.
2. 2 Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.
3. 3 Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.
4. 4 Cook until carrots are tender. Sprinkle with parsley flakes to serve.

By CARLY819

Ingredients

• ✓ parsley
• bacon
• potato
• chicken broth
• carrot
• onion
• celery seed
• salt
• black pepper
• milk
• all-purpose flour
• american cheese
• green onion

Instructions

1. 1 Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.
2. 2 Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.
3. 3 Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

By Reebs

Ingredients

• ✓ parsley
• butternut squash
• onion
• garlic
• vegetable broth
• bay leaf
• brown sugar
• curry powder
• oregano
• cinnamon
• nutmeg
• salt
• pepper
• yogurt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Ingredients

• ✓ parsley
• green bell pepper
• onion
• celery
• broccoli
• corn kernel
• chicken breast
• garlic
• basil
• oregano
• rosemary
• salt
• pepper
• chicken bouillon

Instructions

1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Ingredients

• ✓ parsley
• butter
• onion
• garlic
• potato
• carrot
• chicken broth
• cauliflower
• milk
• salt
• black pepper
• nutmeg
• sherry

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4. 4 Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
5. 5 Purée soup with an immersion blender until smooth.
6. 6 Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7. 7 Garnish with parsley and enjoy!

By Vivien

Ingredients

• ✓ parsley
• butter
• ground beef
• onion
• carrot
• celery
• potato
• chicken broth
• basil
• all-purpose flour
• milk
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is brown and crumbly, 5 to 7 minutes.
2. 2 Stir in potatoes, broth, basil, and parsley; bring soup to a boil. Reduce heat to low and simmer until potatoes are tender, 10 to 12 minutes.
3. 3 Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually whisk in milk. Simmer, whisking continuously, until sauce is thick and smooth.
4. 4 Pour sauce into soup mixture, stirring constantly. Bring to a boil over high heat; reduce heat to low. Add cheese and stir until melted. Add sour cream; stir until just heated through.
5. 5 Serve garnished with green onions.

By Auntylene

Ingredients

• ✓ parsley
• chicken
• water
• carrot
• celery
• parsnip
• onion
• dill
• egg
• vegetable oil
• matzo meal
• chicken stock
• rotisserie chicken
• salt
• pepper

Instructions

1. 1 Place whole chicken in a large stockpot; add 6 cups water, carrots, celery, parsnips, onion, dill, and parsley. Add more water as needed to cover ingredients; bring to a boil over medium-high heat. Cook until chicken begins to fall apart, about 1 hour. Remove chicken from soup and reserve for another use.
2. 2 Whisk eggs and oil together in a medium bowl; stir in matzo meal until well combined. Cover the bowl; refrigerate for 20 minutes. Gently roll matzo mixture into 1-inch balls; be careful not to over roll as this can make matzo balls tough.
3. 3 Bring 1 quart chicken stock to a boil in a separate large pot; reduce heat to a simmer. Gently add matzo balls to stock; cook until tender, about 1 hour. Transfer matzo balls to pot with soup and vegetables; season soup with salt and black pepper.
4. 4 Place some rotisserie chicken meat in individual soup bowls; ladle in soup and matzo balls.

By JacobAngel

Ingredients

• ✓ parsley
• chicken stock
• butternut squash
• carrot
• celery
• onion
• white wine
• basil
• garlic
• bay leaf
• salt
• black pepper
• milk
• heavy cream

Instructions

1. 1 Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
2. 2 Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
3. 3 Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

By sbm7

Ingredients

• ✓ parsley
• cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• black pepper
• cayenne pepper
• shrimp
• bay scallop
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy