This version of hot-and-sour soup from Food & Wine’s Laura Rege is light and brothy, with juicy little shrimp-and-pork meatballs throughout.
Turkey is deceptively strong in flavor and can stand up to even the most powerful red wines. Here, try a raw-boned, rich Petite Sirah from California for a rollicking duet.
With its blend of chicken stock and vitamin-C-rich lemon, this restorative soup (inspired by the classic Greek lemon-egg soup avgolemono) is a good way to fight colds or the flu.
Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.
Melissa Rubel cleverly uses chicken sausage here: removing the casings, shaping the meat into balls, browning them and simmering them in chicken broth. If you have leftover cooked rice on hand, feel free to substitute it for the orzo.
Spinach and pureed poblano chiles (sautéed with garlic and cumin) give this chili a swamp-like look that's fun on Halloween. Before serving, Grace Parisi stirs in hominy and little chicken-and-pork meatballs.
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
