Combine the first 7 ingredients.

Mix thoroughly with your hands and then form into balls the size of walnuts.

Dredge the meatballs in the flour and brown them on all sides, using enough oil so they don’t stick when cooking in the large pot you plan to make the soup in.

When the meatballs have browned, add the remaining ingredients, except the corn.

Bring the mixture to a boil, reduce heat, cover with a tight-fitting lid, and continue to cook until the vegetables are tender and the rice is cooked through.

(This shouldn’t take too long because your veggies have been diced into small pieces.

) Add the corn last and cook for about 10 minutes more.

In a large soup pot, brown the hamburger; drain off fat.

Add the potatoes, onion, and celery and enough water or broth to cover all ingredients.

(The more liquid you use, the more people you can feed.

) Add salt and pepper to taste.

Simmer until the potatoes are cooked.

Add the diced tomatoes and continue to simmer until ready to serve.

(Let it simmer long enough for the diced tomatoes to become hot, or you can let it simmer for a bit longer if necessary.

)

Combine all ingredients in a large pot and simmer for 1-2 hours.

Adjust seasonings and serve.

Clean leeks well.

Cut them lengthwise in half or quarters (depending on size) and then rinse well to get rid of any sand or soil still clinging to them.

Using only the white and light green portions, thinly chop the leeks.

Melt butter over low heat in a heavy soup pot; add the chopped leeks, cover the pot, and cook on low for about 10 minutes or until the leeks are softened but not browned.

Occasionally remove the lid and stir the leeks gently to check for browning.

Add broth, potatoes, salt, pepper, marjoram, thyme, and the bay leaf.

Simmer the soup for 20 minutes, stirring occasionally, until the potatoes are soft.

Using a potato masher or ricer, mash the soup to break up some of the potatoes and make a creamier soup.

You can mash more or less depending on how chunky you like your soup.

Add the cream and heat but don’t boil.

Taste and add more salt and pepper if desired.

Ladle soup into individual bowls and eat plain or garnish with croutons, a dollop of sour cream, or shredded Parmesan or Cheddar cheese.

Brown hamburger and onion together; drain off grease.

Add remaining ingredients and simmer, covered, until vegetables are tender and rice is cooked, about 25 minutes.

Remove bay leaf and serve.

In the large soup pot or Dutch oven you plan on making soup in, brown the hamburger and onion together; drain off grease.

Add the celery, potatoes, carrots, salt and pepper, tomato sauce, and 2½ quarts water.

Simmer, covered, until vegetables are tender.

When soup is done, mix together the cornmeal and ¼ cup water.

Add to the soup, stirring so that lumps don’t form.

Continue stirring until soup is slightly thickened, about 2 minutes.

In a soup pot, heat broth and rice to boiling.

Reduce heat to low, cover pot, and cook for about 20 minutes or until rice is cooked.

In a medium mixing bowl add the eggs and lemon and, using a hand beater or a whisk, beat the mixture until frothy.

Reduce the heat for the soup to the lowest setting.

Stir a small amount of the hot broth into the egg mixture and then, stirring constantly, pour the egg mixture into the pot of simmering soup.

Continue to stir constantly until the soup is heated through but not boiling.

Just before serving, taste and add salt or pepper if needed.

Ladle the soup into individual bowls and sprinkle hard-boiled eggs on top.

In a large soup pot, sauté onion and celery in butter until onion is translucent, about 5 minutes.

Add the chicken broth, potatoes, salt, pepper, garlic, and parsley and simmer for 30 minutes.

Add the corn and simmer gently for another 15 minutes or so.

Add the half-and-half and milk and heat thoroughly but do not boil.

Adjust seasonings and serve.

In a pot, add the carrots and onion with enough water to cover.

Add the broth, cooked rice, butter, salt, and sugar and heat until hot.

Add the milk and continue to heat on low until the soup is hot enough to serve.

In a large soup pot, fry the bacon pieces until crisp; remove the bacon with a slotted spoon and set aside but don’t drain the grease.

Add the onion to the bacon grease and sauté for 5-10 minutes, stirring occasionally, until the onion is translucent; add the cabbage and, stirring occasionally, continue to sauté for another 5 minutes or so until the cabbage is limp but not browned.

Add the broth and simmer until the cabbage and onions are tender, about 15 minutes.

Add the half-and-half, salt, and pepper, and heat thoroughly but do not boil.

Sprinkle the bacon pieces and cheese on top of each bowl of soup.

(We do this at the table so everyone can add the amount that seems right to them.

)