Maze Mugs? A-Maze Mugs? a-MAZE-ing Socks?


Did you see the first post and the last post about the maze mugs?  Mike has been doing some fun stuff, and I have (very slowly) been working on mazes for the box.  Also, Mike posted some fun stuff:

Check out this packaging!

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Test mockup for the maze mugs.

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More than one maze per mug so you don’t get bored!

 

Click through on the socks to see the second photo!

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A-maze Mug dress socks? Mug-sock giftbox?

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So, what do you think? Want to see mazes on anything else? Want them solvable? Like that packaging or love it? Check out Mike’s other stuff on Instagram!  He has been making some killer skateboard decks and a topical T-shirt.

I won’t get into the COVID-19 / Novel Coronavirus outbreak here, but if you’re bored in quarantine… remember you can do all of my mazes.  It’d be cool if you finished one, posted on the social media platform of your choice & tagged me.

I need to put a maze on a guitar. I need to update photos of my collection. I want to catalog them here since the sites I have found to do it don’t really suit my needs. Add that to the endless list of unnecessary projects to be completed “someday.”

Meatballs and Lasagna.


First, the recipe.  Then, the story.  ‘Cause the other way around is a thing that everyone hates now.

Lasagna & Meatballs

Lasagna & Meatballs

I don’t measure much.  I had stuff from Aldi, Shop ‘n Save, & Giant  Eagle by the time I was done.  The kids helped.  They have been into helping to cook lately.  We like meatballs on the side, not meat sauce in the lasagna.  Get out of here with your sausage or pork or pepperoni too, this is BEEF territory.

We eventually decided on…

Ingredients:

  • A box of no-bake lasagna noodles from Aldi.
  • A 2½ lb. package of ground beef from Aldi.
  • Fresh spinach from Shop ‘n Save.
  • Fresh parsley from Giant Eagle (could’t order it from Aldi or Shop ‘n Save via Instacart.)
  • A tiny tub of Ricotta from Aldi.  (Instacart size fail.)
  • A giant tub of Ricotta from Giant Eagle.
  • 2 Aldi zucchini.
  • A 2-cup bag of “Italian Blend” cheese from Aldi.
  • A 1½ cup bag of shredded parmesan & romano cheese from Giant Eagle.
  • A 1½ cup bag of shredded mozarella cheese from Gaint Eagle.
  • 2 eggs
  • “Shake cheese” – Used both Parmesan & a Parmesan Romano blend.
  • A bag of “Italian Seasoning” croutons from Aldi.
  • Kraft Roasted Red Pepper Italian dressing.
  • 3 jars of the cheap Aldi marinara sauce.  (It is way better than the supposedly more delicious and expensive ones.)
  • Condensed Tomato Soup
  • Brown Sugar
  • Various spices no, I didn’t measure:
    • “Italian Seasoning” {Whatever that is.)
    • Dried spice-rack Parsely
    • Garlic Powder
    • Onion Powder
    • White Pepper
    • Coarse Ground Black Pepper
    • Sea Salt
    • Whatever Aldi “Seasoned Salt” that looks like the Lawry’s Seasoned Salt bottle or McCormick Season All is.

🌡️ Cook temp:  400° F

⏱ Prep time:  This isn’t Food Network, All Recipes, or Martha Stewart & Snoop Dogg.  How do I know?  I had a 6 year old and a 4 year old helping.  So, it was slow.

⏲ Cook time: 20 to 25 min. for the meatballs.  (Cook to a temperature, not a time.  The USDA says ground beef needs to be 160° F so you don’t die or something.  Get a food thermometer.)  45 min. covered in foil for the lasagna, 15 min. uncovered.

Method:

  1. Get out all your pots, pans, utensils, cutting boards, and stuff before you cook.  If you have children helping, get paper towels.  Get the ingredients out.  Wash your hands.  Wash the eggs.  We used 2 large mixing bowls, and an inordinate amount of oddly shaped glass baking dishes.
  2. Chop the parsley & spinach like a madman (or mad woman, or mad person of a non-specific gender).  Have the kids help.  They love sharp knives.  It’s important that they respect them and that you watch closely.  Very closely.  We sometimes use one of those still sharp plastic lettuce knives for stuff like this.  I didn’t measure.  We used about the whole bunch of parsley & a handful and a half of spinach.
  3. Slice up that zucchini as thinly as possible.  I don’t have a mandolin, so I did that instead of the kids.  Actually, I would still do that if we had a mandolin.
  4. We divided the parsley & spinach about equally into the 2 mixing bowls.  I talked about that thing where you add the same flavors across different dishes to tie them together, but I have no idea what the word for that is.
  5. In the meatball bowl, we tossed in the ground beef & the croutons.  We smashed the croutons first.  Oh, that was fun.  It probably got out of hand, but the bag didn’t pop.
  6. We also poured in some Kraft Roasted Red Pepper Italian dressing in the meatballs.  Amount?  Yes.  Until it looked good.  This is one thing I won’t bend on.  It is far more superior that any other Italian dressing.
  7. The we dropped in some Italian Blend shredded cheese & some shake cheese.  Measuring is for the timid.  Eyeball it.  Use the force, let it guide you.
  8. Mix it with your hands, roll into balls, and pop in into a glass baking dish, or 3 odd little ones.  We spaced them out.  I mean, you could use a baking sheet, and I used to prefer them in the electric skillet, but this is so easy.  We put all of the above spices in there too.  And sprinkled a bit on the outside once formed.
  9. We washed out hands again, and I set that in the oven & set the timer for 23 minutes because I couldn’t decide between 20 or 25.
  10. We poured the marinara & tomato soup in a pot, added some brown sugar (just a bit), shake cheese, parsley & italian seasnonings, & garlic.
  11. The kids stirred that.  And stirred that.  And stirred that.
  12. We put the ricotta in the 2nd mixing bowl already containing spinach & parsley.
  13. Add eggs, the rest of the “Italian Blend” cheese bag, some shake cheese, and some minced garlic… and whatever spices you want.  I told the kids here about depth of flavor in using the dried parsley vs. the fresh parsley and minced garlic vs the garlic powder… but I don’t know if they were paying attention.  They had just cracked eggs and we were about to mess with a giant gooey bowl of cheese.
  14. Go easy on that white pepper if you have it.  It goes a loooong way.
  15. Spread the sauce on the bottom of your biggest glass baking dish.
  16. We layed out the no-boil noodles.  It was my first time using them.  I think it went pretty well.  They fit 4 across and 1 at the end in our pan.
  17. On top of the noodles we did half of the ricotta mixture, the Parmesan/Romano shredded cheese, the zucchini, sauce, more noodles, the rest of the ricotta mixture, the shredded Mozzarella cheese, sauce, noodles, more sauce, and a mix of the Parmesan/Romano & Mozzarella cheeses.
  18. We like cheese.  The kids tasted the different shred varieties as we layered.  Ian liked the Parmesan/Romano & Molly liked the Mozzarella.
  19. I covered that in foil & put it in the oven for 45 minutes.  Then I uncovered it & let it go for 15 minutes.
  20. The extra sauce goes on the meatballs.

Ooh.  I snuck the story in on you didn’t I?  Wow.  Would you like to speak to the manager?  You might like my other blogs about meatballs or meatloaf or wedding soup… or any of my food stuff.  The kids went absolutely primate-poop over the meatballs.  The no-boil noodles were fine.  I liked that they were al dente.  There was enough liquid that I didn’t add any like the box suggested.  Be a rebel!  (OK, I asked for opinions on FB for that first on my page & in an Aldi recipe group.)

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Definitely firmed up after sitting more. #lasagna

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Oh yeah, completely unrelated, I made these this morning too:

Found the recipe here via Google: https://tasty.co/recipe/potato-flower-breakfast-cups

 

MazeMugs? A-Maze Mug? Something else? Ci3 & I need your feedback.


Mike Copen of Ci3 Sublimation had the idea to put one of my mazes on to a mug, and I agreed that it would indeed be fun. We need your feedback to help make this something that people may be interested in buying?

Here are some images that Mike worked up;

Do you like the names? Feel free to comment your own.

☕✍

I would also appreciate comments here on this blog post, or on my social media posts;

You can comment below without needing to login to WordPress. I believe it will let you comment via Facebook, Twitter, and Gmail logins among others.

We have gotten some great feedback so far, and I dig it!

I really appreciate Mike helping take my mazes to something other than doodles on paper piling up here at the house, or floating out there in the cyberspace ether unnoticed.  Ha ha.  I am unable to determine the correct path on how to go about making a book and if there would even be an audience for just mazes.  I’m really not into making a theme other than “here are some mazes” outside the occasional inspiration for something else that’s goofy(Or on something that’s goofy.)

Ham N’ Bean Soup.


I was really hungry for ham n’ bean soup after the Christmas ham.  Usually I make a Ham, Green Bean, & Potato Soup with ham leftovers, but this time I wanted something different.  Plus, I made a sweet glaze for this ham which may not have played well with that soup.  I have made ham n’ bean soup before with the dried beans that I had to soak overnight, but I remember my last batch being way too salty.

This one turned out a lot better.  I used canned beans.  While we generally do most of out shopping at Aldi (& via Instacart), there are some things that Aldi doesn’t sell so I made the trip to Giant Eagle to get all the beans.  I think it turned out well.  This is more of a method than a recipe.  Here’s what I posted on Instagram (edited for terrible typing and a clear blatant lack of proofreading/editing);

AiXeLsyD13's Ham n' Bean Soup

Ham n’ Bean Soup | @AiXeLsyD13

Finally made the ham n’ bean soup.

Started with some carrots cut up, half of a Spanish onion minced, and 3 each red & yellow mini sweet bell peppers chopped very fine, sautéed them in a bit of butter, added spices

Next I added a @yuenglingbeer traditional lager, some vegetable broth, and some water & a bit of ham bullion/paste stuff.from a jar.

Then I added some leftover gravy from the Christmas ham which included ham drippings and my glaze that dropped down (beer, yellow mustard, Herlocher’s, honey, brown sugar, garlic, water, & corn starch). Then I cubed up some leftover ham from Christmas, popped it in the mix, then added some canned great northern beans, pinto beans, cannelloni beans, red beans, white kidney beans, and canned diced new potatoes.

Finally I added some bisquick mix to make some dumplings after the beans cooked a bit.

I have to say it hit the spot. @bcarroll_13 liked it, and Molly did eat a bit, Ian said he liked it but didn’t eat any. Molly REALLY liked the dumplings.

I bought peas to add, but wasn’t feeling then in this mix so I kept them out.

I may try the “bags of gold” cheese-filled dumplings soup that grandma used to make next.

I forgot to mention that one can of great northern beans I mashed before putting it in because I like a thick soup.  The dumplings were my mom’s idea, which is funny if you know her & that she hates biscuits & dumplings.  I also used a few drops of liquid smoke for the first time ever at the advice of a good friend!  I also sometimes like to cook with Straub American Amber instead of Yuengling Traditional Lager.  I thought about adding garbanzo beans, but I didn’t.  I bet they would have gone well in here too.

Do you make your ham n’ bean soup?  This is something I probably make slightly different every time.  Share your secrets, tips, & tricks in the comments!

Can you get the quarter to the cart & avoid the aisle of shame? (My Aldi maze.) 🛒


I know most online Aldi groups call it the Aisle of Shame. Can you get through the maze without going there?

There are some crazy Aldi fans in Facebook groups out there. There are some people who like mazes out there. Is there much of an overlap?

  1. Print this.
  2. Solve it.
  3. Snap a photo.
  4. Post it on social media.
  5. Tag me. (@AiXeLsyD13)

It’s really that simple. You can even skip the printing and solve it on your phone or tablet usong a note app or photo editor if so inclined.

How do you make your meatloaf?


I posted the text below in two different Aldi fan boards on Facebook. I thought I’d also share here.  Text slightly altered, spelling mistakes corrected.  I feel like I make meatloaf different every time. How do you do yours?

 

🛒🍴🥩

 

Full disclosure, most of this was not from Aldi, but it all could have been. It all was cooked in the oven at 400°.

Meatloaf, Baked Potatoes, Brussels Sprouts, Carrots

The meatloaf went in first, for an hour and a half. The potatoes went right on the rack at the one hour and 15 minute mark, and the brussels sprouts and carrots went in at the hour mark. Maybe 55 min.? I did crank it to 425° at that point but in hindshight didn’t need to. I flipped the potatoes when the veggies went in, and at the 15 min. mark I put sauce on top of the meatloaves and stirred the sprouts n’ carrots.

The potatoes were just washed, poked, rubbed in EVOO & spices.

The sprouts & carrots where just cut up, drizzled with EVOO, salt, pepper, & bacon crumbles.

The meatloaf was 3 lbs. of 85/15, an egg, french fried onions, club crackers, spices, ketchup, A-1 (the Aldi stuff works too, I have used it in the past), a squeeze of spicy brown mustard, minced garlic, spices (I just grab stuff off the rack & go), shredded cheese, and bacon crumbles.

I broke it into two loaves, cooked in a glass dish on top of two slices of bread each. It absorbs the grease & prevents burning on the bottom.

The sauce/glaze was mostly ketchup, some A-1, a dash of mustard, plus some cheese and bacon crumbles.

Probably not a meal for the health-conscious.😁

I think I do meatloaf slightly different every time. I have used marinara and Parmesan, put hard boiled eggs whole in the middle, wrapped in a bacon weave, added mushrooms & onions, used ranch or french onion soup packets, chunks of bread, added milk, & more.

I know it’s one both kids will eat unless I get too crazy.

How do you do your meatloaf?

 

Sloppy Joes (Cheap Quick Manwich Copy Cat Recipe)


I already blogged about the yinzer Sloppy Joe made with chipped ham.  This is the more traditional one.  It’s less barbecue-y than the BBQ pork n’ slaw sandwich I blogged about though.

Who is Joe anyway, and why was he sloppy? Maybe Wikipedia knows.

My wife’s grandma had a recipe for “Barbecued Beef” that looks and tastes a lot like Manwich (or the knock-off brands):

Sloppy Joe "Barbecue Beef" Manwich CopyCat Recipe

My daughter could eat it every day, but we just make the sauce without the peppers & onions.  Also, we usually skip the Worcester sauce, but I have subbed in a bit of A1.  Here’s how I would do it…

Then mix this all together & add it…

  • ¾ Cup of (Heinz) Ketchup
  • 2 Tablespoons of Butter (Butter, not “buttery spread” or oil that’s whipped to make it look like butter.)
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Mustard (I use whatever we have… usually honey mustard.)
  • 1 Tablespoon A1 (optional)
  • Salt or season-salt to taste (optional)

This is best on the super-cheap hamburger buns… not those awesome homemade deli roll kind.  It really does taste like Manwich & it’s all stuff you probably have on hand.  It’s an easy crowd-pleaser, and its a double-whammy if you pair it with Mac n’ Cheese or ‘Tater Tots.

Try my meatball sub if you get a sale on ground beef.  Why are you still reading?  Go make this!

 

How yinz make your chili? 🌶 [Chili à la AiXeLsyD “Recipes”] 🌶


Yinz like chili?  I do.  I haven’t made any for a long time.  I may need to change that.  I stole this (& modified it) from my never-used Cookpendium blog.  My writing has hopefully improved since then.  Maybe not.  I like a tamer chili that would appeal to a wide variety of people to add heat as they like.  I like it thick enough to make a spoon stand.  I can take or leave the beans, and I reject your debatable elitist visions of chili or what it ought to be.

I ought to try and make a new batch using only stuff I buy at Aldi.

How do you make yours?


[Originally from a post at (the now defunct) PittsburghBeat.com, here’s a few consolidated chili recipe/methods…]

Recipe 1:

I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…

  • 2 cans of condensed tomato soup
  • 1 can of tomato paste
  • 1 packet of chili mix
  • about ½ cup of water
  • 1 tsp. of beef bullion
  • 1 can light red kidney beans
  • however much ground meat was leftover from last night
  • 1 tsp. cumin
  • 1 tsp. black pepper
  • a dash of cayenne pepper
  • a dash of paprika
  • a dash of garlic

…and I slapped it into the crock pot on low for 8 hours.

Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.

Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.

Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.


Recipe 2:

Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.

I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.

I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.

I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.

I’ll let you know the general consensus after it’s been consumed.

[Edit:  It was good.]


Recipe 3:

I must have pinned this at some point, too.  Someone re-pinned it here…

I think it was a joke about Pepto because this chili killed my guts, even served over mashed potatoes.


Share your chili recipes with me in the comment section below.  Don’t be a jag and sit on your secret ingredient(s).  Is it cocoa powder?  Chocolate bars?  Corn?  Zucchini?  Cinnamon?  Potatoes?  Steak?  Instant potato flakes?  Cornmeal?  Chupacabra?

How do you serve it?  In a bowl?  Over baked or mashed potatoes, rice,or spaghetti?  With soft pretzels or cornbread?  With tortilla chips or crackers?

How do you cook it?  Crock pot?  Dutch oven?  Stove top?  Over a campfire?

Do you like the Hormel canned stuff or the stuff from Wendy’s?  Who makes your favorite?

Spill it!

Non-Italian Wedding Soup Recipe


So, I have always wanted to make wedding soup, but have never tried it.  Until now.  Skip to the end if you just want the recipe and none of my shenanigans.

Wedding Soup à la AiXeLsyD13

Wedding Soup à la AiXeLsyD13

Soup Collage #4

Wedding soup recipes abound on the internet.  Some people are vehement that theirs is the “right” way.  Apparently the inclusion of pasta is a beans-in-chili-like debate.  I would guess that it depends on your region, heritage, and family traditions.  I have none of these ties.  I’m just a yinzer that likes food.  I did reach out via Facebook to see how others do it.  I wanted to try to make the soup because of the tiny pasta, I think.  I may have also made some other “controversial” decisions.

Pasta.  Even though real Italians apparently don’t include pasta in their soup, I am not Italian.  Not remotely, even.  Seriously.  My wife got me the DNA thing for my birthday a few years back and I’m apparently super English, Scottish, Welsh, & Irish with a bit of Scandinavia and the Iberian Peninsula thrown in.  I had to Google the Iberian Peninsula. So, as a Yinzer I am making a stand with pasta in the wedding soup because that’s how I have seen it.  Orzo looked too much like rice,and rice in soup is gross.  (I know, it is an entirely different consistency.  Just accept the fact that rice in soup is gross, you’re wrong if you disagree, and read on.)  I did most of my shopping at Aldi, but they had no tiny pasta… so I went to Giant Eagle and got Acini De Pepe.  I could have also easily gone with what Barilla calls Pastina (neat tiny stars!) and apparently is not even a thing or it’s a generic thing.

I chose to make the meatballs myself, because I like making meatballs.  They’re big-ass meatballs because I have poor portion control and couldn’t use the mellon-baller to effectively help reel it in, and who wants a little tiny meatball anyway?  I used beef, because cows are tasty.    I typically don’t do the lamb/veal/pork mix in any meatballs or meatloaf, so why start now?  I also opted for ground beef in lieu of chicken or turkey, because beef.  Sheep are for making blankets, not eating… unless you like eating meat that tastes like wool blankets.

Would you just look at the size of that thing?In my meatballs, I use Kraft Roasted Red Pepper Italian dressing & crushed seasoned croutons.  I also tossed in some extra spices (onion & garlic powder, salt, pepper, and whatever “Italian Seasoning” is), two eggs, and parmesan/romano “shake cheese.”  (Does anyone else call it that?)  I generally crush the croutons with my hands, but since I was apathetically trying to make smaller meatballs and my 3yo was my helper, I put some in a sandwich baggie and smashed to crap out of them with the shake-cheese bottle.  Why use bread crumbs when you can smash stuff?  I could totally skip the dressing & toss in whatever spices… but I tried this one time with meatballs to go with spaghetti or lasagna and we liked it, so it stuck.  We cooked them in 2 frying pans, because it seemed quick.  I like to bake meatballs sometimes too.  This really could be a 7-day damn project of soup.

meat n' veggiesA lot of wedding soup recipes call for shredded chicken.  I never really noticed it in the wedding soups I had eaten until at a recent wedding where they left the chicken in sizable chunks.  Maybe it was an accident?  I have no idea, but I liked it.  I felt like I was taking a bite of something instead of creepy little chicken strings being used as a garnish.  Also, I decided to cheat and not make stock… or I probably would have roasted then boiled the shit out of a chicken carcass and produced some shredded chicken as well as tasty stock.  I grilled the chicken in the manliest way possible outdoors over an open flame like our cavemen ancestors.  OK, I cooked it on a counter-top panini grill and attempted to give it some nice criss-crossed grill lines before letting it cool and cutting it into “cubes” with less knife skills than Stevie Wonder.  I wanted to know I was eating chicken.  I probably put some season salt on it.

MirepoixI made a mirepoix, I think.  I put some butter in the bottom of the soup pot, and heated up some finely chopped carrots, celery (stalks and some of the leafy top), onion, & a bit of parsley and the lazy-people chopped-up-already in a jar garlic.  Did those last two mess up the mirepoix?  Salt and pepper went in there too, because the Food Network says to season every step or something like that.

Then I added some random boxes of stock & broth from Aldi.  Really.  I couldn’t decide.  So, I got lowfat (that’s all they had) chicken stock, chicken broth, and low sodium chicken broth.  They were all those creepy giant juice-boxish containers that no doubt every chicken aspires to reside in someday.  I almost bought a vegetable stock, but didn’t.  How do you get vegetable stock anyway?  Isn’t that just broth?  Isn’t the difference between stock & broth the inclusion of bones?

After that, I added the meatballs and chicken and let it boil for a bit.  Maybe on like 7 or 8?  I hate when recipes say “medium-high” heat.  Give me a number, damnit.  There are numbers on my oven.  Are they there for no reason?  How long?  I don’t know.  Long enough to chop up the “fresh” spinach.

My helper.I went for the fresh spinach in a plastic box at Aldi.  I didn’t see any with the produce, didn’t catch it in frozen, and bought a can as backup just in case.  They didn’t have any endive or escarole that I noticed.  I wasn’t sure about Kale but may try that next time.  I probably could have added the canned spinach too… it could have used a bit more maybe?  Although, my meatball helper who crushed about 4 or 5 meatballs after we cooked them wasn’t a big fan of the soup itself because “big kids don’t like spinach sometimes.”  She will eat pasta, grilled chicken, carrots, and meatballs all day every day.  But the spinach was a no-go I guess.  I think I added about 4 cups of water and 2 chicken bullion cubes in there somewhere.

I added the spinach and the box of acini de pepe at the same time.  I let it go for the recommended 9 minutes.  I know I had been advised to not do it that way.  Cooking the pasta separately first then adding the rest of the soup over it in a bowl would be the level-headed thing to do.  I was ready to eat by that point though, so in it went.

It was delicious on the first run if I do say so myself.  Upon having leftovers, the acini de pepe swelled to ridiculous proportions.  Ha ha.  Next time I will cook the pasta first or only use half of a box.  Or, I will do it the same way and have wedding pasta.  Your soup means nothing to me!  My total meat and carb domination can not be culled.

Well, on to the recipe if you even made it this far:

 


Non-Italian Wedding Soup Recipe:

This is not your ordinary recipe.  I don’t measure much.  I just throw stuff into a pot, especially with meatballs and soup.  Obviously, use whatever you have on hand.  Make substitutions.  This is a recipe in the loosest sense of the word.  This is how I did it this time.  I may do it different next time.  There probably are some good details above that I neglected to mention down here.

Thanks, Alfred.

The Meatballs:

  • 3 lb. Ground beef (I think it was 80/20?)
  • Seasoned Croutons (grab your favorite)
  • Kraft Roasted Red Pepper Italian dressing
  • Seasonings
  • 2 eggs, beaten.
  • Parmesan/Romano “shake cheese”

One day when making meatballs, I grabbed the dressing & croutons because they were on the counter.  We were probably having salad with our spaghetti or lasagna.  It’s just breadcrumbs & oil with some seasonings in it.  I usually smash the croutons by hand, but crushed some of these with a plastic sandwich bag & the Parmesan cheese container since I was trying to make smaller(ish) meatballs.   I added some more  spices (see below) with the beaten egg, and mixed the meatballs by hand.  I used a fancy mellon-baller with an ice-cream-scoop like trigger mechanism that my mom had given me for a few of them, to measure… but they got out of hand easily and I had my 3yo helping.  So, they were probably bigger than they needed to be.  How much dressing and croutons?  Eye it.  I do.  I like meatballs that are mostly meat, not bread.

The Soup:

  • A few handsful of Carrots (I started with the baby-cut ones because the kids snack on them.)
  • Maybe ⅓ of a bunch Celery? (I chopped up the stalks & some leaves.)
  • An Onion
  • Fresh Parsley
  • Spinach – I got a box of the “fresh” stuff from Aldi.
  • Grilled & poorly diced Chicken Breasts (I did mine on the panini grill)
  • Home-Made Meatballs (…or use frozen ones from the store.)
  • 3 creepy juice-box-like broth/stock containers. I literally got 3 different kinds of chicken broth.
  • 4-sh cups water
  • 2 chicken bullion cubes
  • Minced garlic in Olive Oil (because I’m lazy & don’t want to mince my own.)
  • Butter (enough to cover the bottom of your soup pot when it melts)
  • Parmesan/Romano “shake cheese”
  • Shredded Parmesan (Aldi had a fancy little container.)
  • De Cecco Acini De Pepe

Mmm...I started out with the butter melting on the bottom of the soup pot, then added the carrots, celery, onion, & some parsley.  I sauteed that for a bit, then dumped in the 3 weird juice boxes of chicken broth/stock over top of that and brought it to a boil.  I reduced the heat a bit, and added the chicken and meatballs.  I let it get back to a boil and added some of the shredded Parmesan & Parmesan/Romano shake cheese to the broth.  I let that simmer for a bit and eventually added -ish more cups of water and 2 chicken bullion cubes.  (Maybe beef bullion would have been cool here?)  Once that boiled again, I added the pasta & spinach & boiled for another 9 minutes.  It was tasty.  I burned my tongue.  Let it cool.  Be patient.

Spices…

  • Season All
  • Paprika
  • Onion Powder
  • Garlic Powder
  • Crushed Black Pepper
  • Sea salt
  • White Pepper
  • Crushed Red Pepper
  • Italian Seasoning
  • Parsley Flakes

When I refer to seasonings or spices, it could have been any combination of these.  I just grab & shake whenever.


Please, let me know if you tried your own inspired by this one.  Let me know if you do your own a totally different way.  Let me know what I did right, or let me know what I did “wrong.”  Thanks for reading!

Boiling Soup

Check out some of my past recipes: