Soups

Collection by Wicked Uncle Keith

Indian Saffron Rice

Rating: 4.5 stars 152
Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. The following is a recipe prepared in the Indian manner.

Creamy Cannellini Soup

Rating: 4.5 stars 52
This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Lion's Head Meatballs

Rating: 5 stars 28
These lion's head meatballs really are melt-in-your-mouth. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage in the rich broth reminded the inventors of this dish of a lion's mane. Serve this soup as-is or with noodles added to the bowl.

Lazy Pork Dumplings

Rating: 5 stars 28
While the filling and dough are relatively straightforward, it's usually the shaping of dumplings that takes a while. Here I've come up with a much quicker, more casual assembly method that works whether you boil, steam, or fry them. Served in a vinegary broth, however, they mimic the experience of soup dumplings, which are typically served with vinegar to balance that gush of rich, meaty juices you get when you bite in.
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