Old-Fashioned Homemade Brownies with Chocolate Frosting

Rich chocolate brownies topped with a simple homemade frosting from my aunt's recipe collection. 

This brownie recipe came from my aunt and quickly became a favorite in our family. My mother made these brownies often because they were easy, dependable, and always disappeared quickly.

Most of the time she served them plain, allowing the rich chocolate flavor to shine through. For holidays, church suppers, birthdays, and family gatherings, she would often add a layer of chocolate frosting while the brownies were still warm. The frosting melts slightly into the top, creating an extra special treat.

Whether you enjoy them frosted or unfrosted, these old-fashioned brownies are rich, chocolatey, and perfect for sharing.

Ingredients: 

Brownies: 
1/2 c. unsweetened cocoa
2 c. flour
2 c.sugar
4 large eggs
1 c.butter melted
4 tsp. vanilla

Frosting:
1/4 c. evaporated milk or real milk I used evaporated
1/4 c. butter softened
3 c. powdered sugar
1/4 c. unsweetened cocoa

Directions:

Preheat the oven to 350°F. Grease a 9x13-inch baking pan or spray with nonstick cooking spray.

In a large bowl, combine the melted butter and cocoa powder. Beat until smooth.

Add the sugar and flour. Mix until well combined.

Add the eggs and vanilla extract. Mix just until combined. Do not overmix.

Spread the thick batter evenly into the prepared baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.  Allow the brownies to cool for about 10 minutes before frosting.

Make the Frosting

In a medium bowl, beat together the softened butter and cocoa powder until smooth.

Add the vanilla extract.

Gradually mix in the powdered sugar.

Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.  Spread the frosting over the still-warm brownies.

Allow the brownies to cool completely before cutting into squares. 

Tips for Best Success:

• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don't overmix after adding the eggs.
• Frost the brownies while they're still slightly warm for the best texture.
• Start with less milk in the frosting and add more only if needed.
• Use good-quality cocoa powder for the richest chocolate flavor.
• Let the brownies cool completely before slicing for neat squares. 

Variations and Substitutions: 

• Leave them unfrosted. They're delicious on their own and slightly less sweet.
• Stir in 1 cup chopped walnuts or pecans.
• Mix 1 cup semi-sweet chocolate chips into the batter.
• To make mocha brownies, add 1 teaspoon instant espresso powder to the batter.
• Drizzle melted peanut butter over the frosting.
• Use dutch-process cocoa, for a deeper chocolate flavor and darker color.

Serving Suggestions:

Serve these brownies with:

• Cold milk
• Hot coffee
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries
• Raspberries
• Whipped cream

How to Store:

• Room Temperature:  Store in an airtight container for up to 4 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze unfrosted or frosted brownies for up to 3 months.
• To Serve:  Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions:

Can I make these brownies without frosting?
Absolutely. They're delicious both frosted and unfrosted.

Why are my brownies dry?
Overbaking is the most common cause. Check them around the 25-minute mark.

Can I use regular milk instead of evaporated milk?
Yes. Either works well in the frosting.

Can I make these ahead of time?
Yes. They stay fresh for several days and often taste even better the next day.

Can I double the recipe?
This recipe already fills a 9x13-inch pan. For a larger batch, make two pans.

Can I add nuts?
Yes. Walnuts and pecans are both excellent additions. 

Mom's Tender Pork Chops with Creamy Garlic Gravy

A comforting family recipe for juicy pork chops cooked low and slow in a cast iron skillet.  

My mom's pork chops were always tender, juicy, and full of flavor. She relied on her well-seasoned cast iron skillet and cooked them low and slow, allowing the meat to become perfectly tender while developing a delicious golden-brown crust. She finished the dish with a rich and creamy garlic gravy.  

There was always plenty of gravy to spoon over mashed potatoes or soak up with a piece of bread. This simple family recipe turns ordinary pork chops into a comforting meal that feels like Sunday dinner any night of the week.

Ingredients:  

1 Tbs. olive oil
4 pork chops, bone-in (about 1½ to 2 inches. If the pork chops are thinner, they will cook evenly but will not have time to develop as much golden-brown color on the surface.)
Salt and pepper to taste 
1 Tbs. butter
2 Tbs.  flour
3 cloves garlic, minced
1 c. chicken broth
1 1/2 c. heavy whipping cream
1 tsp. Italian seasoning
Salt and pepper to taste

Directions:

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Add the olive oil to a large cast iron skillet, to coat the entire bottom. 

Place the pork chops in the cold skillet in a single layer.  Turn the heat to high. When the pork chops begin to sizzle, reduce the heat to medium.

Cook for 2 minutes, then flip the pork chops over and cook for 2 minutes on the other side. Continue turning them every 2 minutes until the internal temperature reaches 145°F.

Remove the pork chops from the skillet and let them rest while you prepare the gravy.

Melt the butter in the skillet over medium heat.  Whisk in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.

Add the garlic and cook for about 30 seconds until fragrant.

Slowly whisk in the chicken broth, scraping up the flavorful browned bits from the bottom of the pan.  

Gradually whisk in the heavy cream until smooth. 

Stir in the Italian seasoning.

Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.  Season with salt and pepper to taste.

Return the pork chops to the skillet and spoon the gravy over them. Simmer for 1 to 2 minutes until heated through.

Serve with mashed potatoes, rice, biscuits, or crusty bread.

Tips for Best Success:

• Use thick, bone-in pork chops if possible. Chops that are 1½ to 2 inches thick stay juicier and work best with the cold-pan method.
• Start with a cold skillet. This is the key to the recipe. Starting cold allows the pork to cook gradually and evenly instead of seizing up from high heat.
• Pat the pork chops dry. Dry meat browns better and helps create a beautiful golden crust.
• Flip every 2 minutes. Frequent turning helps the chops cook evenly and prevents one side from overcooking.
• Use a meat thermometer. Remove the pork chops when they reach 135°F to 140°F, then finish them in the sauce until they reach 145°F.
• Don't rush the sauce. Let the broth reduce before adding the cream, so the sauce develops rich flavor and the right consistency.
• Rest the pork chops. A short rest before adding them back to the sauce helps keep the juices inside the meat.

Variations and Substitutions:

• Sauté sliced mushrooms after the garlic for a hearty mushroom cream sauce.
• Replace the heavy cream with half-and-half, though the sauce will be thinner and less rich.
• Boneless chops work too, but reduce the cooking time since they cook faster than bone-in chops.
• Stir in 1/4 cup grated Parmesan cheese at the end for an extra savory, creamy sauce.
• Use thyme, rosemary, or a Cajun seasoning blend instead of Italian seasoning for a different flavor profile.
• Use a dairy-free butter alternative and full-fat coconut milk or a dairy-free cooking cream, keeping in mind the flavor will change slightly.

Serving Suggestions:

These creamy garlic pork chops pair well with simple, comforting sides:

• Mashed potatoes
• Seasoned rice
• Buttered egg noodles
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Glazed carrots
• Garden salad with vinaigrette
• Warm dinner rolls or crusty bread to soak up the sauce
• For a full comfort-food meal, serve them with mashed potatoes and green beans.

How to Store:

• Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Cream sauces can separate slightly when thawed, but gentle reheating usually helps bring them back together.
• Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring the sauce between intervals.

Frequently Asked Questions:

Why start pork chops in a cold pan?
Starting in a cold skillet allows the pork chops to cook more evenly from the inside out, helping keep them tender and juicy.

Can I use thinner pork chops?
Yes, but reduce the cooking time. Thinner chops cook quickly and may not develop as much golden-brown color before reaching temperature.

Do I have to use a cast iron skillet?
Cast iron works best because it holds heat evenly and creates excellent browning, but a heavy stainless-steel skillet can also work.

How do I know when pork chops are done?
Use an instant-read thermometer. Pork is done when it reaches 145°F in the thickest part.

Can I make the sauce ahead of time?
Yes. You can make the sauce a few hours ahead and gently reheat it before serving, though it tastes best freshly made.

Can I use chicken breasts instead of pork chops?
You can adapt the sauce for chicken, but the cold-pan method is specifically designed for thick pork chops. Chicken breasts will need different cooking times.

Old-Fashioned Savory Rice

A simple, flavorful rice side dish from my mother's recipe box that's easy to make, budget-friendly, and pairs perfectly with almost any meal.

This seasoned rice recipe comes straight from my mother's recipe box. She made it often because it was inexpensive, easy to prepare, and always a welcome addition to the dinner table. The rice cooks in a flavorful blend of chicken seasoning, herbs, and spices, creating a delicious side dish that tastes much better than many boxed rice mixes.

If you're looking for a simple homemade side dish that goes with chicken, beef, pork, or even vegetables, this recipe is a wonderful addition to your recipe collection.

Ingredients:

2 c. long grain white rice, uncooked
4 c. water 
2 tsp. chicken powder or 2 cubes dissolved in boiling water
1 tsp. garlic powder 
1 tsp. onion powder 
1 tsp. paprika 
1/2 tsp. thyme 
2 Tbs. parsley 
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. butter

Directions: 

In a large saucepan over medium heat, combine the rice, water, chicken bouillon powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper.  Bring the mixture to a gentle simmer.  

Cover the saucepan with a tight-fitting lid and reduce the heat to medium-low.  Cook for 13 minutes without lifting the lid.

After 13 minutes, check the rice. If the liquid has been absorbed and the rice is tender, add the butter, replace the lid, and let the rice rest for 10 minutes.  If the rice is not yet tender, continue cooking for an additional 5 to 10 minutes. Add a small amount of extra water if needed.

Fluff the rice with a fork before serving.  

Tips for Best Success:

• Use a tight-fitting lid to keep the steam inside.
• Resist the urge to lift the lid while the rice cooks.
• Measure the rice and water accurately.
• Allow the rice to rest after cooking so it finishes steaming.
• Fluff with a fork rather than stirring with a spoon to keep the grains light and separate.
• If using bouillon cubes, dissolve them completely before adding.

Variations and Substitutions:

• Stir in peas, carrots, corn, or mixed vegetables during the last few minutes of cooking.
• Mix in cooked shredded chicken, diced ham, or cooked sausage for a complete meal.
• Try oregano, basil, rosemary, or Italian seasoning.
• Replace part of the water with chicken broth.
• Include a pinch of cayenne pepper or red pepper flakes.
• Brown rice can be used, but it will require additional water and a longer cooking time.

Serving Suggestions:

This seasoned rice pairs well with:

• Baked chicken
• Fried chicken
• Pork chops
• Meatloaf
• Roast beef
• Grilled steak
• Hamburger patties
• BBQ chicken
• Sausage
• Green beans
• Roasted vegetables
• Garden salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in freezer-safe containers or bags for up to 3 months.
• Reheating:  Add a splash of water before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use chicken broth instead of water?
Yes. Chicken broth adds even more flavor to the rice.

Can I make this ahead of time?
Absolutely. It reheats very well and is great for meal prep.

Why is my rice still hard after cooking?
Different brands of rice absorb liquid differently. Continue cooking and add a little extra water if needed.

Can I double the recipe?
Yes. Use a larger saucepan and maintain the same cooking method.

Can I use instant rice?
This recipe is designed for regular long-grain rice. Instant rice will require different liquid amounts and cooking times.

What can I add for extra flavor?
Try sautéed onions, mushrooms, bell peppers, or additional herbs. 

Skillet Lemon Garlic Chicken with Cream Sauce

Crispy chicken thighs simmered in a rich lemon garlic cream sauce.

This recipe came from one of my son's friends, and it quickly became a favorite around our table. It is one of those meals that tastes like it took hours to prepare, yet it comes together with simple pantry ingredients and a single skillet.

The chicken thighs stay tender and juicy while the creamy lemon garlic sauce adds just the right amount of richness. The thyme and lemon help balance the cream, creating a flavorful dish that pairs beautifully with potatoes, rice, or fresh vegetables.

It's a wonderful recipe for busy weeknights, but it's also nice enough to serve when family and friends come over for supper.

Ingredients: 

6 chicken thighs, (about 1 ½ pounds)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Salt and black pepper, to taste
2 Tbs. olive oil
1 Tbs. butter
1 small shallot, minced or onion
3 cloves garlic, minced
1/2 c. chicken broth
1 Tbs. lemon juice
2/3 to 3/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
1/3 c. heavy cream

Directions:

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.  Sprinkle the seasoning evenly over both sides of the chicken thighs, then rub the seasoning into the meat.  
  
Heat the olive oil in a large cast iron skillet over medium heat.

Place the chicken thighs skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crisp.  Turn the chicken thighs over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.  Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the butter, shallot, and garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Stir in the chicken broth, lemon juice, thyme and crushed red pepper flakes.
Scrape the bottom of the skillet to loosen the browned bits. These add wonderful flavor to the sauce.

Reduce the heat to low and stir in the heavy cream.  Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken thighs to the skillet and spoon some of the sauce over the top.

Serve and enjoy!

Tips for Best Success:

• Pat the chicken dry before seasoning for crispier skin.
• Allow the chicken to cook undisturbed while browning.
• Use fresh lemon juice for the best flavor.
• Simmer the sauce gently after adding cream to prevent curdling.
• Let the chicken rest for a few minutes before serving.

Variations and Substitutions: 

• Substitute boneless chicken thighs for quicker cooking.
• Replace thyme with rosemary or Italian seasoning.
• Add sliced mushrooms when cooking the shallot.
• Stir in baby spinach during the final few minutes.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add extra lemon juice if you enjoy a brighter citrus flavor.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Garden salad
• Homemade biscuits or crusty bread

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months. The sauce may separate slightly after thawing but usually comes back together when gently reheated.
• Reheating;  Warm in a skillet over low heat until heated through. Add a splash of broth or cream if needed.

Frequently Asked Questions:

Can I use chicken breasts instead?
Yes. Boneless chicken breasts work well, though they may cook more quickly than thighs.

Can I make this ahead of time?
Yes. Prepare the recipe up to a day ahead and gently reheat before serving.

Does the sauce taste strongly of lemon?
No. The lemon adds brightness without overpowering the creamy garlic flavor.

Can I leave out the red pepper flakes?
Absolutely. The dish is still delicious without them.

Why is my sauce too thin?
Allow it to simmer a few minutes longer, or add a little extra cream. 

Old-Fashioned Homemade Cheese Spread

A creamy homemade cheese spread made with three cheeses, garlic, and savory seasonings.

Creamy, Flavorful Homemade Cheese Spread with Cheddar, Monterey Jack, and Pepper Jack.  What could be better for an anytime snack?

Skip the store-bought tubs and make your own rich, creamy cheese spread at home. This old-fashioned recipe combines extra sharp cheddar, Monterey Jack, and pepper jack cheeses with savory seasonings for a spread that is perfect on crackers, vegetables, sandwiches, and more. It comes together quickly in the food processor and tastes far fresher than anything from the grocery store.

When I was growing up, my mom made homemade cheese spread instead of buying the prepared versions from the store. I carried on the tradition, and now my children enjoy making it too.

One thing my mom always insisted on was shredding cheese from a block rather than buying pre-shredded cheese. Freshly shredded cheese melts and blends better, and it doesn't contain the anti-caking agents often found in packaged shredded cheese.

This recipe combines three different cheeses along with garlic and seasonings to create a creamy, spreadable cheese mixture that's perfect for entertaining, snacks, or everyday use. The hardest part is waiting for the flavors to blend together in the refrigerator.

Ingredients:

8 ounces extra sharp cheddar cheese
4 ounces Monterey jack cheese 
4 oz. pepper jack cheese
8 ounces cream cheese, room temperature
2 to 3 cloves garlic, minced
1 Tbs. mayonnaise
1 tsp. paprika 
1 tsp. onion powder
1 tsp. Worcestershire sauce
1 tsp. ground mustard
1/4 tsp. cayenne pepper or ered pepper flakes
1/4 to 1/2 c. half and half, evaporated milk, or whole milk ( depends on the consistency you want)
Salt and pepper to taste 

Directions:

Using the shredding attachment of a food processor, shred the cheddar, Monterey Jack, and pepper jack cheeses.

Replace the shredding blade with the processing blade.  Add the softened cream cheese, garlic, mayonnaise, paprika, onion powder, Worcestershire sauce, ground mustard, and cayenne pepper.
Process until the mixture begins to come together.

With the processor running, slowly drizzle in the half-and-half or milk.  

Continue processing until the spread becomes smooth, creamy, and fluffy, about 3 to 5 minutes. Stop occasionally to scrape down the sides of the bowl. 

Taste and adjust the seasoning with salt and pepper if needed. 
Transfer the cheese spread to a serving bowl or airtight container.

Refrigerate for at least 1 hour before serving to allow the flavors to blend, or serve immediately.

Serve with crackers, vegetables, pretzels, or fresh bread.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Allow the cream cheese to come to room temperature before mixing.
• Add the milk gradually until you reach your desired consistency.
• Chill the spread before serving for the best flavor.
• For a smoother spread, process a little longer after adding the milk.
• Taste before adding salt, since cheese varieties can vary in saltiness.

Variations and Substitutions:

• Replace the pepper jack cheese with additional Monterey Jack cheese.
• Add finely diced jalapeños, extra cayenne pepper, or a dash of hot sauce.
• Substitute smoked cheddar or smoked Gouda for part of the cheddar cheese.
• Add fresh chives, parsley, or dill for a garden-fresh flavor.
• Mix in 4 to 6 slices of cooked, crumbled bacon.

Serving Suggestions:

• Serve with crackers and pretzels.
• Spread on toasted bread or bagels.
• Use as a sandwich spread.
• Serve with celery, carrots, cucumber slices, and bell peppers.
• Add to baked potatoes.
• Spread on burgers or wraps.
• Include on a charcuterie board.

How to Store:

• Refrigerator:  Store in an airtight container for up to 7 days.
• Freezer:  Freezing is not recommended, as the texture may become grainy after thawing.
• Make Ahead:  This cheese spread is even better after chilling overnight.

Frequently Asked Questions:

Can I make this without a food processor?
Yes. Finely shred the cheese and mix with a hand mixer until smooth.

Why is my cheese spread too thick?
Add a little more milk or half-and-half, one tablespoon at a time.

Can I use all cheddar cheese?
Yes. The flavor will be sharper but still delicious.

Can I make it ahead of time?
Absolutely. It tastes even better after the flavors have blended overnight.

What crackers go best with this cheese spread?
Butter crackers, wheat crackers, pretzel crisps, and sturdy artisan crackers all work well.

Can I use reduced-fat cream cheese?
Yes, although the spread may not be quite as rich and creamy.

Old-Fashioned Bakery Style Doughnut Muffins

Soft, buttery muffins coated in sweet cinnamon sugar.

These old-fashioned doughnut muffins have been a family favorite for years. They combine the soft texture of a muffin with the sweet cinnamon-sugar coating of a cake doughnut. This easy recipe was one of the first baked treats I learned to make when I was younger, and it quickly became a regular request from family and friends.

The recipe originally came from a magazine, but over the years it became part of our family's recipe collection. I passed the recipe to my son when he was young.  He still makes them often, proving that some recipes never go out of style.

When I first started learning to bake, these doughnut muffins gave me confidence in the kitchen. They were simple enough for a beginner, but delicious enough that everyone loved them. The warm nutmeg flavor and buttery cinnamon-sugar coating make them taste like something from an old-fashioned bakery.

These muffins are especially good served warm, when the cinnamon sugar sparkles on top and the inside is still soft and tender.

Ingredients:

For the Muffins:
4 Tbs. butter, softened
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 to 1 1/4 tsp.nutmeg
3/4 tsp. salt
1 Tbs.vanilla extract
2 2/3 c. flour
1 c. milk

Topping:
6 Tbs. butter, melted
1/2 c. granulated sugar
2 1/2 tsp. cinnamon

Directions:

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners.

In a large mixing bowl, beat together the butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.

Add one-third of the flour and stir just until combined.  Add half of the milk and stir gently.  Repeat with another third of the flour, the remaining milk, and then the remaining flour. Mix only until combined, scraping the sides and bottom of the bowl as needed.

Fill muffin cups about three-quarters full.

Bake for 15 to 17 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

While the muffins bake, melt the butter for the topping.

In a shallow bowl, combine the sugar and cinnamon.

Allow muffins to cool for 2 to 3 minutes, just until they are comfortable to handle.

Dip the tops of the warm muffins into the melted butter, then into the cinnamon-sugar mixture.

Serve warm or cool completely on a wire rack.

Tips for Best Success: 

• Freshly grated nutmeg gives the best flavor.
• Do not overmix the batter or the muffins may become dense.
• Coat the muffins while still warm so the cinnamon sugar sticks well.
• For bakery-style muffins, fill the cups slightly fuller.
• Use room-temperature eggs for a smoother batter.

Variations and Substitutions:

• Add 1 teaspoon cinnamon to the batter for even more spice flavor.
• Fold in 1 cup finely diced apples.
• Replace part of the granulated sugar with maple sugar.
• Replace the nutmeg with pumpkin pie spice.
• Bake in mini muffin pans for approximately 10 to 12 minutes.

Serving Suggestions:

• Serve with hot coffee or tea.
• Enjoy alongside scrambled eggs for breakfast.
• Add to a holiday brunch table.
• Serve warm with fresh fruit.
• Pack in lunchboxes for a special treat.

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Store up to 1 week.
• Freezer:  Freeze uncoated muffins for up to 3 months. Thaw and coat with butter and cinnamon sugar before serving.

Frequently Asked Questions:

Why do these taste like doughnuts?
The generous amount of nutmeg and the buttery cinnamon-sugar coating create the flavor of an old-fashioned cake doughnut.

Can I use all butter instead of oil?
Yes. Replace the oil with an equal amount of melted butter, although the muffins may be slightly less tender.

Can I make these ahead of time?
Yes. They stay moist for several days when stored in an airtight container.

Can I freeze them?
Absolutely. Freeze after baking and thaw as needed.

Do I have to use nutmeg?
Nutmeg gives the classic doughnut flavor, but cinnamon or pumpkin pie spice may be substituted. 

Old-Fashioned Meatball Soup

Tender homemade meatballs, vegetables, and pasta simmered in a flavorful tomato broth.

This meatball soup is one of the comforting meals I remember my mother making when she wanted something hearty and filling.

Whenever possible, she used tomatoes and peppers from the garden or jars she had canned herself. Those homegrown ingredients added wonderful flavor to the broth and made the soup feel even more special.

Over the years, my mother and I started making the meatballs with a combination of ground beef and spicy sausage. The sausage added extra seasoning and flavor, and it quickly became our favorite way to make this soup.  

Loaded with tender homemade meatballs, vegetables, and pasta, this soup is a complete meal in a bowl. It's the kind of recipe that warms you from the inside out and leaves everyone satisfied.

Ingredients: 

For the Meatballs:
1.5 pounds ground beef (or 1 pound ground beef and 1/2 pound spicy sausage)
1/4 c. onions, chopped fine
2 garlic cloves, minced
1/3 c. breadcrumbs (Italian or plain)
1 large egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil (if pan frying)

For the Meatball Soup:
2 Tbs. olive oil
1 onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
1.5 c. green beans, trimmed and cut into one-inch pieces
1.5 tsp.  parsley
1 tsp.  oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
6 c. beef broth
1 can (8 oz) tomato sauce
1 can (14.5 oz) tomatoes and chilies
3/4 c. small pasta 
Salt and pepper, to taste 

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until combined.

Shape into tablespoon-sized meatballs and place on the prepared baking sheet.
Bake for 12 to 15 minutes, or until cooked through.

Or if pan-frying:
Brown the meatballs in a large skillet with olive oil, turning frequently until browned on all sides. Transfer to a plate.

In a large Dutch oven, heat olive oil over medium heat.

Add onion, carrots, celery, and green beans. Cook for 7 to 8 minutes, stirring occasionally.

Stir in parsley, oregano, basil, garlic powder, and onion powder. Cook for 1 minute.

Add beef broth, tomato sauce, and diced tomatoes with chilies.  Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.

Add the pasta and meatballs.  Continue simmering for about 10 minutes, or until the pasta is tender.

Season with salt and pepper to taste.

Serve hot.

Tips for Best Success:

• Don't overmix the meatball mixture or the meatballs may become tough.
• Keep the meatballs uniform in size for even cooking.
• Use home-canned tomatoes and peppers if you have them.
• Add extra broth if the soup thickens during storage.
• Cook the pasta just until tender to prevent it from becoming mushy.

Variations and Substitutions:

• Use ground chicken or turkey for a lighter alternative to beef.
• Add more vegetables like zucchini, corn, peas, or spinach.
• Add red pepper flakes or extra chilies.
• Use rice instead of pasta for a great variation and a different texture.
• Replace the individual herbs with 1 tablespoon Italian seasoning.

Serving Suggestions:

Serve with:

• Crusty bread
• Homemade dinner rolls
• Garlic bread
• Side salad
• Crackers
• Cornbread

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Tip:  The pasta will absorb broth as it sits. Add additional broth when reheating if needed.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yes. Prepare and refrigerate them up to a day ahead.

Can I freeze the soup?
Yes, although the pasta may soften after thawing.

Can I use frozen meatballs?
Yes, for a quicker version.

What pasta works best?
Ditalini, elbow macaroni, small shells, or other small pasta shapes.

Can I use home-canned tomatoes?
Absolutely. That's how my mother often made it.