Italian Wedding Soup

This soup is yummy! And it is officially fall-- I turned the heater on and made soup.

Italian Wedding Soup (from allrecipes.com)

1 pound ground beef or turkey
2 eggs
1/4 cup dried bread crumbs
2 Tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth (10 cups)
2 cups spinach--packed, rinsed and thinly sliced
1 cup seashell pasta
1 cup diced carrots

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

P.S. I made some meatballs a few weeks ago and froze them and just put them in the soup to heat up instead of making some more. Also, I used frozen spinach, but fresh is better.

Berry Crumble Pie

So, I called Germany on Monday and they were making a lemon pie for FHE which totally inspired me to make pie too. Except I think this was way easier than making a lemon pie!! This recipe called for fresh berries, but I used mixed frozen berries (blueberry, raspberry and blackberry) and it was just fine. Just take them out to thaw for a while before. I don't think the picture is that great, but the pie tasted really good.




Berry Crumble Pie

1 3/4 cup flour
3/8 cup butter (what kind of measurement is that?? Don't worry I figured out it is 7 Tbsp)
3 tsp. baking powder
1 tsp. vanilla extract
7 Tbsp. sugar, divided
1 egg
3 cups fresh or frozen berries, any combination

Cut butter into flour with a pastry blender or fork until mixture is fine and crumbly. Add baking powder, vanilla, sugar and egg. Let dough rest 25 minutes. Press half of dough evenly over the bottom and sides of a 9 inch pie pan. Prick holes in dough all over with a fork. Let dough rest another 25 minutes. Put berries on top of crust and crumble the rest of the dough over top. Bake at 400 degrees for 25-30 minutes, until golden brown.