Italian Wedding Soup - Having it once a week, just isn't enough!

I made this soup for one of my co-worker's going away lunch.  Damp, gray, early winter day and a bit sad to see him leaving for the West Coast - so a warm soup send off was just what the event required. Paired with local pumpkin seed rolls and a crisp salad topped with pomegranate seeds and a lemon vinaigrette the meal was complete.

Enjoy!

Italian Wedding Soup

Ingredients:

1/2 lb ground meatloaf mix (veal, turkey, beef)
1 egg
2 1/2 tablespoons dry bread crumbs
1 1/2 tablespoons Parmesan
1 teaspoon Italian Seasoning
1/2 teaspoon onion powder
1 32 oz container Chicken Stock
1 32 oz container Vegetable Stock
2 cups water
3 cups chopped soup greens - recommendations: Kale, Escarole, Spinach, Collards (stems removed)
1 cup Orzo pasta
1 cup fine chop carrots

How to:

In a large soup pot add:  stocks and bring to boil; add greens, carrots, pasta and 1 cup water - stir occasionally to keep pasta from sticking.

In a mixing bowl add:  ground meat blend, bread crumbs, egg (beaten), Parmesan, Italian seasoning, onion powder and mix till fully incorporated.  Using a small scoop make meatballs and drop immediately into the boiling mixture.

Add additional cup of water then cook soup at a simmer, once all meatballs are in, for approximately 30 min stir gently and occasionally.

Serve topped with some grated Parmesan cheese.

Buttermilk Pie - Crustless with Drunken Strawberries

Need a quick dessert that isn't too sweet?  Hate messing with pie crusts?  I have the treat for you....Buttermilk Pie (crustless) topped with Drunken Strawberries.

1/3 cup melted butter
1 1/4 cup sugar
3 eggs
1 cup buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup Bisquick

Mix sugar/butter well, add eggs, buttermilk, extracts and blend well...add Bisquick and mix just till blended together.

You can bake this in a greased 9" pie plate OR you can use a Texas muffin pan greased, line with cupcake cups, spray with Pam and fill 3/4 full with batter.   Either way bake in a 350 degree oven for 30-35 min.

Topping:
2 pints of fresh strawberries, hulled and sliced
Cake Vodka
2 Tablespoons sugar

Put the sliced strawberries in a mixing bowl, add 1/4 cup Cake flavored Vodka and sugar.  By hand, crush strawberries and vodka together just to release juice, cover and put in fridge till dessert time.

Either put a slice of pie if you use the pie plate option or a single pie from the muffin tin, remove cupcake paper and invert on serving plate.  Top with strawberries.  You can add whipped cream if you like.

ENJOY!!!