Lemon Chickpea Orzo Soup

Ingredients
2 tbsp. olive oil
1 medium onion, diced (I've used shallots)
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, diced
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable stock + 1 cup water
1 can chickpeas, rinsed and drained
1 sprig of rosemary (or 1 tsp. dried)
1 c. orzo
1 bay leaf
1/8 c. lemon juice, freshly squeezed
1 bag of baby spinach
Parmesan cheese, freshly grated

Directions
Heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook for about five minutes, until vegetables have softened. Add the thyme and some freshly ground black pepper. Add the vegetable stock and water and bring to a boil. Add the chickpeas and orzo, as well as the rosemary and bay leaf (I put these into a spice ball for ease of removal later). Reduce heat to a low simmer and cook for 10 to 12 minutes, or until orzo is cooked through. Reduce heat to low, stir in lemon juice, then add the spinach. Serve with freshly grated Parmesan.

Serves 4 to 6.

NOTE: I replaced the thyme, rosemary and bay leaf with 1 tsp. of Laurie's Tuscan Spice Mix with great results. I recommend adding an extra cup of water (for a total of 2) to reduce the sodium overall.

Vegetarian Meatballs

Ingredients

2 tbsp. olive oil
1 lg. onion, chopped

1 bag Quorn Grounds (or other ground beef substitute)

1/4 c. pecans

1/3 c. sun-dried tomatoes, coarsely chopped

1/2 c. raisins

2 c. green or brown lentils, cooked
2 eggs, beaten
1/2 c. Panko bread crumbs
salt & pepper, to taste

Directions
Saute onions in olive oil until slightly browned. Add grounds and continue to saute until fully defrosted and slightly softened. Add sun-dried tomatoes and raisins and continue to cook so that raisins plump a bit. Add pecans, and lentils.

(This requires two batches in large Ninja.) Add half of meatball mixture to blender or food processor, along with one egg and 1/4 cup of bread crumbs. Blend to combine, maintaining some structure of mixture. Repeat with second half of mixture. Combine into a large container and refrigerate.

Grease your hands a little and then form meatballs. Pan fry so that all sides are well browned. Finish cooking in the oven, at 350 degrees for 20 to 30 minutes.

Makes 10 to 12 meatballs. 

Hungarian Cabbage Soup

Ingredients
2 tsp. olive oil
1 medium red onion, diced
3 garlic cloves, minced
1 tbsp. caraway seed
1 tbsp. paprika
1-14 oz. can fire roasted diced tomatoes
1 c. tomato puree
3 c. cold water
2 tbsp. apple cider vinegar
4 c. green cabbage, shredded (1/2 medium cabbage)
2 tsp. lemon zest
1-1/2 tbsp. honey
salt & pepper, to taste
Greek yogurt, for serving

Directions
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, caraway seeds, and saute, stirring frequently, until onion is translucent. Stir in the paprika and cook for one minute while stirring continuously. Add the diced tomatoes (with juice), tomato puree, cold water, and vinegar. Bring the soup to a boil, then simmer for 5 minutes.

Add the cabbage and lemon zest. Continue to simmer uncovered for 30 minutes, or until cabbage is tender.

Add the honey and season the soup with salt and pepper. Serve with a dollop of Greek yogurt, if desired.

Serves 4