Crockpot Italian Wedding Soup

As requested, here are two of the recipes from this week.  This one is a yummy recipe that my family loves.  :)

Italian Wedding Soup

1 egg, lightly beaten
3/4 lb. lean ground beef
1/2 cup finely chopped onion
3 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
2 Tbsp. chopped fresh parsley
3/4 tsp. salt
1/2 tsp. black pepper
8 cups low sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 oz) washed, trimmed and cut into 1/2" strips
1 1/2 tsp. dried oregano
1 1/4 c. acini di pepe pasta

1.  In large bowl, stir together egg, beef, onion, bread crumbs, 1 Tbsp. Parmesan, 1 Tbsp. parsley and 1/2 tsp. each salt and pepper.  Form into 1" meatballs (abotu 45) and place on baking sheet.  Refrigerate while preparing soup.

2.  Combine broth, carrots, escarole and oregano in slow cooker.  Gently add meatballs.  Cook, covered, on LOW for 6 hours.  Stir in pasta for last 20 minutes of cook time.  Stir in remaining 1/2 tsp. salt and 1/4 tsp. black pepper.  Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

Country Herbed Meatloaf

Here's a meatloaf recipe we love here in our home.

Country Herbed Meatloaf from Country Magazine

Sauce:
1/4 cup olive oil
8 oz. fresh mushrooms
1 large onion, finely chopped
1 garlic clove, minced
1 28 oz can crushed tomatoes
1 6oz. can tomato paste
2 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
1 cup water
1 bay leaf
2 Tbsp. chopped fresh basil or 2 tsp. dried basil

Meatloaf:
2 lbs. ground beef or combination of ground beef, pork and veal
1 cup seasoned dry breadcrumbs
3 Tbsp. milk
2 eggs, beaten

In a skillet, heat oil on high. Saute the mushrooms, onion and garlic until softened. Add tomatoes, tomato paste, salt, pepper and sugar. Remove 1 1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered for 45 minutes, stirring occasionally.

Meanwhile, combine all the meatloaf ingredients with the 1 1/2 cups reserved sauce. Press into a 9X5X3" loaf. Bake at 350 degrees for 45 minutes. Remove from oven and drain. Spread 1/2 cup of herb sauce over the top of the meatloaf and return to the oven for 15 minutes. Serve with the extra sauce over the sliced meatloaf.

Kicking and screaming but I think I have to give in

OK - I admit it - I'm COOOOLLLLLDDDDD!!!!!! Today is 50 degrees outside and my house is 59 right now. I'm freezing. I wanted to hold off until next week before I turn on the heat but I think I'm going to have to fold. My nose is froze, my toes are froze, my ears are froze... (think 101 Dalmations). My fingers aren't even working properly! I went to church before and it's so nice and toasty there. LOL

So I think I just may fold and turn on the furnace. Maybe I'll start the pilot light this afternoon.

OH! Yesterday the house was freezing too and I decided to make a huge pot of stew for dinner and have my dad over. It's one of our new favorite recipes because it has such a great flavor from the balsamic vinegar! Try it out!

Beef Barley Stew
From Allrecipes

1 lb. Beef stew meat, cut into ½” pieces
1 Tbsp. Olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced
2 cups sliced mushrooms
1 (14.5 oz.) can stewed tomatoes
1 cup water
1 cup dry red wine
1 cup beef broth
2 bay leaves
1 tsp. Salt
¾ tsp. Dried thyme
¼ tsp. Pepper
1/3 cup uncooked medium pearl barley
¼ cup all-purpose flour
1/3 cup cold water
1 Tbsp. Balsamic vinegar
minced fresh parsley

1. In a dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.