Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes.

To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper …

Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes.

Deselect All. 2 1/2 pounds ground chuck. 3 cloves garlic, minced 2 stalks celery, diced 1 large onion, diced 3 cups beef stock or broth, plus more if needed

For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.

In a large pot over medium-high heat, brown the meat in the olive oil. Add the garlic and tomato paste. Cook for 2 minutes, then add the O’Brien potatoes, tomatoes, carrots, stock, oregano, …

Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes.

1/2 head green cabbage, finely shredded 1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor 2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid …