2 tbs olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
1 lb mushrooms, thickly sliced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1/4 lb ground pork tenderloin
1/4 lb ground veal shoulder
1 egg, lightly beaten
2 cups canned no-salt-added whole tomatoes
2 1/2 cups reduced-sodium chicken broth
3 tbs minced fresh basil OR 1 tbs dried
2 tbs minced fresh oregano OR 2 tsp dried
1 tbs minced fresh thyme OR 1 tsp dried

in a lg saucepan, warm the oil over low heat. add the onion & garlic & cook, stirring frequently, until the onion begins to soften, about 3 minutes.

add the mushrooms, 1/4 tsp of the salt, & 1/8 tsp of the pepper. increase the heat to high & cook, stirring occasionally, until the mushroom juices have evaporated, about 8 minutes.

meanwhile, in a medium bowl, combine the bread crumbs, pork, veal, beaten egg, & the remaining 1/4 tsp salt & 1/8 tsp pepper & mix until well blended. form the mixture into about 20 walnut-size meatballs.

add the tomatoes to the saucepan, breaking them up with the back of a spoon. increase the heat to high & cook, stirring occasionally, for 5 minutes.

add the broth, basil, oregano, & thyme & bring the liquid to a boil. stir in the meatballs, reduce the heat to low, partially cover, & simmer until the meatballs are cooked through, about 30 minutes. serve hot.

4 servings

3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2″ cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2″ cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2″ long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings