I Chronicles 29:11 "Thine, O LORD, is the greatness, and the power, and the glory, and the victory, and the majesty:for all that is in the heaven and in the earth is thine; thine is the kingdom, O LORD, and thou art exalted as head above all."

Friday, June 06, 2008

Foodie Friday

Today you will find two sorts of comfort food: soup and chocolate. Yum! Since the days have been passing with the inside of our house hovering around the 50 degree mark (until we turn on our propane heater in the evening for a few hours) I decided we needed some comfort food. And comfort it did!!

Let's start with the soup, shall we?

Italian Wedding Soup
  • 2 eggs, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 2 lbs ground beef
  • 3 medium carrots, chopped tiny
  • 3 celery ribs, chopped tiny
  • 1 large onion, chopped tiny
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons olive oil
  • 4 cans (14-1/2 ounces each) chicken broth
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 small bag fresh baby spinach, shopped fine
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 3 bay leaves
  • 1 cup acini di pepe (tiny round ball pasta- I know they have it at Wegman's)


1. In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into small balls. Set aside.

2. Meanwhile, in a soup kettle or Dutch oven, saute carrots, celery, onion and garlic in oil until tender. Stir in the broth, spinach, basil, thyme and bay leaves. Add meatballs.

3. Bring soup to a boil; reduce heat and simmer, uncovered, for 30 minutes. Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally. Discard bay leaves before serving.

10 servings (2-1/2 quarts).
Serve with tossed salad and crusty bread or rolls.

Chocolate Dipped Brownies


  • 3/4 cup sugar
  • 1/3 cup butter, cubed
  • 2 tablespoons water
  • 4 cups (24 ounces) semisweet chocolate chips, divided
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons shortening
  • Chopped pecans, jimmies and/or nonpareils, optional


1. In a large saucepan, bring the sugar, butter and water to a boil over medium heat. Remove from the heat; stir in 1 cup chocolate chips and vanilla until smooth. Cool for 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
2. Pour into a greased 9-in. square baking pan. Bake at 325° for 35 minutes or until set. Cool completely on a wire rack. Cut into bars.
Place on a baking sheet in the freezer for 30-40 minutes or until firm (do not freeze completely).
3. In a microwave-safe bowl, melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets. Sprinkle with pecans, jimmies and/or nonpareils if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.

Hope this is a good option for you right now in the US. I know it's warm there, but who can resist a soup filled with tiny meatballs? It's pretty awesome. Yum! And brownies covered in chocolate? That will warm you all the way to your toes. Enjoy!


  • Mary

    Unfortunately we are experiencing the opposite climate as you. It is in the 90's here with the inside of the house HOTTER than that. Comfort food right now is the ice cream shop down the street, but I will copy that soup recipe. The Wendymom and I do enjoy the soup!

    p.s. I want your snailmail address so M can write to the Princesses. K?

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