flourless peanut butter-cinnamon cookies for #ElleAPalooza

As many of you might know by now, the food blogging world lost a dear dear friend way too early.
Elle of ellesnewenglandkitchen.com
(See my past post about her passing).
To honor her, her love, her friendships, her mentoring, and most of all her memory, a group of friends who all knew Elle have formed an #ElleAPalooza.
(There is also an auction to help raise funds for her family.   Elle leaves behind a wonderful husband, and four children.  If you can, please help donate to the fund.  You can only imagine, in this economy, how hard things are for her husband now--so please donate, give what you can--any amount is welcome).
If you're interested in joining the celebration of Elle and the #ElleAPalooza, please visit the Facebook page: Friends of Elle.
Bloggers that participate, pick a favorite recipe from Elle's blog, recreate as is or with a twist--all done with loving Elle in memory. Along with the recipe, bloggers reflect back on their memories with Elle, how they met her, what they loved about her, what they learned from her, etc...
I personally never met Elle, but we became fairly close online via facebook and our food blogs.
In fact, Elle was one of the first people to leave a comment on my blog back in 2008 when I first started blogging.
Funny as my first few posts had horrid food photos and the cheesiest words to accompany those photos.  So cheesy I swear....I like to think I've gotten better as I've aged?
Darling Elle saw past the cheesy words and always loved the recipes.
She would always tell me how creative I was, and when in the world was my first cookbook coming out?
As the years passed, she, the football Patriot loving friend, soon became someone I loved to share my morning espresso with on Facebook while I was supposed to be writing and working.
Oh it was easy to giggle and pass the morning by with her; she had a great sense of humor.
And always, and I do mean always, was very supportive of any new venture I took or any other food bloggers she knew.
Someone asked me what one thing, one true memory of Elle that stood out ?
Oh that's so easy to answer: she was so SUPPORTIVE.
Supportive to even people she casually knew in the food blogging world; she would encourage, encourage, encourage!
I like to call her the cheerleader of the food blogging world--she was always coaching people on, always sharing cooking contest links to me, pushing me on to enter--even if she was entering to.
She was not selfish at all.
Such a kind, gentle soul...you are so missed my dear.
For the #ElleAPalooza, I choose Elle's flourless peanut cookies, which are made with toffee and chocolate, but since Elle knew me so well, she knows that pretty much everything I do I have to put my own spin on it.
Since I love cinnamon with my peanut butter in the mornings, I decided to add cinnamon chips.
Those cinnamons chips went so well with the rich peanut butter flavor of the cookies.
Oh and a little sea salt on top never hurts either.

This is quite possibly one of the better peanut butter cookie recipes I've come across--it's very rich, deep peanut butter flavor....almost like a really good slice of chocolate cake that leaves you so thirsty.
This is that, but in a cookie.  Very satisfying, and no flour used.
Of course, one bowl easy too.


I think what also made these smell and taste so good was the new bottle of tahitian vanilla I bought as a splurge item.  Just a little something-something added in the background of the cookie.

I know that the tahitian beans are one of the more fragrant ones, and I can attest to this as the smell these cookies made in the house while baking was strong--almost tropical.  Okay tropical mixed with peanut butter, really nice smell.

Don't be tempted to flatten these--they won't be as puffy or tender when baked.
Just a little push down--barely.

If you try and take these off the sheet right after baking they will break apart.
Let them cool at least 20 minutes or longer.

Can't tell you how tasty these truly are...I'm certain Ms. Elle was with me when I created these.
You are missed Ms. Elle, you are missed...


flourless pb & cinnamon cookies
recipe idea from elle's new england kitchen
print recipe

2 cups peanut butter (not oily all natural kind)
1 cup dark brown sugar, packed
2 eggs
1 ts pure vanilla extract
1 ts baking soda
1 ts sea salt
less than ½ cup cinnamon chips
a little extra sea salt for the tops of the cookies

In a large mixing bowl, add in all the ingredients except for the cinnamon chips.
Mix well, then fold in the cinnamon chips
Cover bowl well, and put in fridge for at least 15 minutes.
OR using a 2-inch cookie scoop out cookies onto parchment lined cookie sheets, barely pressing down on the dough balls, then set them into fridge to firm up before baking.  (I did the latter).
Put a little sea salt on the tops of the cookies before baking, optional but wonderful.
The cookies won’t spread much during baking, but they do rise up a bit.
When ready to bake, preheat oven to 350 degrees.
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done as they stay soft and puffy while baking (they firm up a lot after baking)
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the hot cookie sheet for  at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Makes about 21-25 cookies

friday links

Happy Friday!

The sunsets of late, having been giving me a gentle reminder that spring is just around the corner.
Have you noticed (those living in the Northeast) that the sun is getting a bit stronger?
As of today, we have 40 days till spring!

Sun setting over a frozen cranberry bog in Sandwich, MA

Empty marina in Harwichport, MA

What a view--I could easily live here.

So this happened....and it was worth the calories.

I was asked to try these herb and flowers crystals from Fresh Origins.
All natural, no additives, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs.  Adding the hibiscus as a decorative touch on cupcakes, the basil to a fresh plate of pasta, adding the mint crystals to a fancy chocolate dessert, the cranberry crystals on a plate of assorted cheese....the possibilities are endless.
I found myself noshing on the hibiscus just for the flavor--they taste exactly like the real thing.

For more information on the fruit and herb crystals go to freshorigins.com
Restaurant owners/chefs, I highly recommend these products and
also don't forget to check out their large line of fresh micro greens. 

Around The Web:

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new phone scam (PLEASE read)
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red velvet sugar cookie bars
big danger in the NuvaRing
how to clean a cast iron skillet
vegetarian parm hero's
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death-defying Ukrainians are insane
hilarious roundup of naughty dogs (really cute)
dad pre-writes over 800 notes for his daughter because he won't be around
ever wonder what sand really looks like up close? (amazing)

Have a wonderful weekend.

homemade peanut butter twix bars (one bowl easy)

Peanut butter twix, I love them, BUT (isn't there always a but with me?) their peanut butter is not peanut buttery enough, and their chocolate stinks.
So that's my challenge: make a better peanut butter flavor with better chocolate taste, AND make this easy so you all will do it and not just read the post.
Remember I hate hard recipes; love a good challenge but hate hard, thousand steps, and a thousand kitchen utensil recipes.

I did not make my own caramel for this, please don't call the caramel police on me; I used a can of dulce de leche.
I want to make this easy as pie for you, and you won't be tempted to click away.
Don't we all have a can or three of this sitting in the cupboard?
If you want to make your own caramel for this, please do!
I also used peanut butter powder; since Trader Joe's stopped carrying peanut flour, I've resorted to using this peanut butter powder which is almost like peanut butter flour but with sugar in it.
Baking with peanut butter is wonderful--they make the best peanut butter cookies!
I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too. And if you don't bake with it, you can use it as regular peanut butter!


Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
Very easy.



Just before the chocolate glaze, add on a touch of sea salt.
Since the dulce de leche is very sweet; tiny amount of salt is needed.

I realize the chocolate glaze isn't that great.
I tried to do this by dipping each bar, but the caramel just falls off, so this is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.



homemade peanut butter twix bars (one bowl easy)
recipe from vanillasugarblog.com
print recipe

peanut butter cookie base:
12 TB unsalted butter, room temp, cut into 1-inch chunks
1/2 cup granulated sugar
¾ cup peanut butter powder
1/2 cup flour + 2 TB
1 ts baking powder
¾ TB of sea salt

caramel layer:
1 – 13 ounce can of dulce de leche (or make your own caramel)
plus a bit of sea salt for decorating the tops of bars

chocolate layer:
1 bag of milk or dark chocolate (11 ounces) + might need more if you
double dip as stated in cook notes.

cook notes:
-I used an 8-inch tart pan with removable bottom.
-Brownie pan might work, just use parchment paper & non-stick spray
-Since I made this one bowl easy, I just dumped all the cookie base ingredients (in order of the ingredient list), then just used my hands to combine.
-I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too.
-Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
-I realize the chocolate glaze isn't that great in the photos, I was in a hurry.
At first, I tried to dip each bar in chocolate, but the caramel just falls off; using a rack and pour chocolate over the bars, is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.

Butter and/or spray up with non stick spray a 8-inch tart pan.
You can use a stand mixer—I mixed by hand.
In a large bowl add in: butter chunks, sugar, pb powder, flour, baking powder and salt.  Using a spatula or your clean hands, mix till just combined.  Lumps are good!
Turn the dough out onto the pan and spread it out, making sure to get into all the corners.
Chill in fridge for at least 20 minutes.
Preheat the oven to 350ºF.
Halfway through baking, the edges might puff up a bit.  I used a spatula to push them back down and continued baking.
Bake the dough for 17-22 minutes, until it’s golden brown.  We want this crunchy so look for golden brown almost dark amber color.
You’ll know it’s done when edges are crisp, and the middle is no longer jiggly.
Please let this cool completely before adding on the caramel layer.
Remove the tart carefully from the pan, it will be thin and fairly fragile, and place over parchment paper.  Spread a nice even layer of the caramel sauce.  I used a spoon to smooth out.
Sprinkle just a little bit of sea salt on the top.
Use a sharp knife to slice into bars or squares.
Place bars on a wire rack. Make sure there is a pan underneath the wire rack to catch the chocolate drippings.  I used a baking sheet lined with parchment paper.
Melt the chocolate until nice and smooth, and then pour it over the bars.
I used a chopstick to smooth out the chocolate and let it get some of the sides.
You should get about 20-25 sticks, all depending on how thin or thick you cut them.

friday links (plus tribute to Elle's Kitchen)

On Wednesday the food blogging world lost a wonderful person.
Many of you might remember her as Elle from elle's new england kitchen.
I can't even remember how many friends she has in the food blogging world--let's just say it was a lot.
And for good reason: she was a good soul.  She loved EVERYONE, she encouraged everyone to cook & bake.
She was one of the first people I met when I started blogging back in 2008; it was her and a few others that left inspiring comments on my first few crappy blog posts.
Two days ago it was so heartbreaking to learn from her kids and her husband, that Elle quickly passed. Honestly I thought it was a prank, even my gut said "no, this can't be--it has to be a prank".  But sadly as the day went on, and more and more bloggers posted on Facebook about the news, it finally sunk in that she was in fact gone.
So I ignored facebook for the day, couldn't handle the news, and left the house.
Sometimes just hearing over and over again how heartbroken everyone is, just gets to me.
Comforting for others and that's fine, but to me, I had to deal with this on my own; digest it in my own way.
At the end of the day, a certain memory I had of Elle and I conversations kept cropping up in my head; it involved my morning haiku's (Elle called them haiku's).
Most mornings on Facebook I would post a quick and short inspirational phrases to get myself motivated for the day.
It soon became apparent that most of my Facebook friends and food blogging friends looked forward to them--especially Elle.
Sometimes I would repeat the same message over and over, since they meant so much to me, and/or really struck a chord with me.  These quotes were from the movie "eat pray love".
The first:
'eat pray love'- (simple & easy to permanently remember past 11am).
The second:
'you must choose your thoughts just the same way you choose your clothes every day'.
I remember Elle loving these messages; somehow it always struck a chord with Elle too.
On my way home from work, it hit me to combine them into a new phrase; like the words just flowed--it was a perfect remembrance of Elle's passing.  As soon as I posted them on Facebook, my dear friend Kristen of Dine & Dish took those words and created this gorgeous photo.
Thank you so much Kristen!

I'd like to share a few of the bloggers who have done a remembrance of Elle, and in the coming week there will be an #ElleaPalooza happening.

What is an #ElleAPalooza?
Any blogger can join in.
First accept the open invitation here at #ElleAPalooza
Then simply choose a recipe creation from Elle's Kitchen, create it and post it on your site along with any words you have about our dear Elle.
Make sure to tweet about your post with the hashtag #ElleAPalooza
AND finally, please leave your link URL at the Facebook page for #ElleAPalooza 
Post it Feb 8 or 9 (or sooner if you have to).
Here are more details on the event.
I encourage you to join The Friends of Elle on Facebook

Wonderful remembrances of Elle:

- The Foodie Blogroll featured Blogs (special edition)
- a special fund on Paypal has been set up to help Elle's family; she left behind husband and 4 children.  If you can help, please donate, any amount is welcome:  The Self Healing Journal
- My friend Elle from The Leftover Queen
- Lee Ann from Not Going Postal
- A Salad for Elle from cbsop.com
- Elle from Mad Rantings of Andrew's Mom
- Losing One of Our Own by Just Crafty Enough
- Out of Every Darkness: Light from He Cooks She Cooks
- Elle From Fresh New England 
- Elle's Kitchen Hard Cider Jelly from Flamingo Musings
- Details about the #ElleAPalooza
- Friends of Elle on Facebook
And lastly the obituary for Elle (Lee Ann)
The guest book for Lee Ann Ritchotte.

Any links you'd like me to add, please tell me!

sweet pepper relish beef stew

I apologize for this beef stew not being very photogenic.
My goal, my job, my desire in doing this blog is to share with you all my very best food creations.
And at times there won't be "pretty" photos.
When those times occur I struggle with whether or not I should share it with you.
And then my gut kicks in and says 'share, most definitely share, simply for the fact that it was so tasty, and most people will not care about the photo but how it tastes'.
Truth right?
So this little creation came about when I had some really good, fresh local beef from whole foods sitting in the freezer and absolutely nothing in the fridge or cupboards in which to braise/bake it with.
Until I saw the sweet pepper relish en masse (I always keep 3-4 jars in the cupboard because of my obsession with it tastes good).
Tasty, oh it's tasty, but had I added some parsley to it I think it might have freshened it up a bit photo-wise.
Speaking of parsley, who here has one of those Aero Gardens?
I have wanted to get one for a while, but wasn't sure if it's any good.
I would love to have fresh herbs year-round.
Do you know if the herbs are gmo-free?

If you're looking for an easy, tasty, one-pot beef stew then print out this recipe.
Yes, one pot, ok two if you count the other bowl in which I soaked the beef in Coke beforehand.
I cooked everything in my le creuset pot: sear the beef, add in the rest of the ingredients and cook for a few hours.  Quite easy.  I served the stew over roasted then smashed potatoes.






sweet pepper relish stew
print recipe

1 pound beef stew meat
1 can (12 ounces) of Coke (not diet) for marinating
1-2 TB olive oil
1 envelope dry onion soup mix (from a 2-ounce package)
1/2 cup tomato ketchup (more or less)
1 large onions, slice in long slices
2 whole bay leaves
4-5 TB sweet pepper relish (I used the one from Trader Joe’s)
salt & pepper

Cook notes:  
you might need an extra can (12 ounce) of Coke (use about ½) to add to the pot before or during it’s cooking process. Make sure you use a good, heavy-bottomed pot with a tight fitting lid.

Place beef in a glass or other non-reactive bowl, pour in the coca cola, cover and marinate in fridge for at least 2-3 hours.
After you’re done marinating, remove meat from the Coke marinade; pour the marinade through a sieve and reserve the juices to the side (we will use some of this).
When ready make the stew, heat up a large stockpot (or other heavy-bottom pot with a cover) with the olive oil over medium heat.  Sear the meat quickly, no need to cook through, we just want a sear. Might have to fry in batches.  After done frying, place meat to the side, and add to the pot the onions, cook until browned.
Deglaze the pot with a bit (1/4 – ½ cup or so) of the Coke marinade, just enough to get up all the browned bits on bottom of pan.
Add in the tomato ketchup, then add in the beef, the bay leaves, a few dashes of salt & pepper and mix.  Cook until you have a nice thick sauce and everything is well mixed.  If your stock base is low on liquid just add in more of the reserve marinade or the extra can of Coke on standby.  You don’t need a lot, we don’t want to boil the meat in juices, just enough to cover up the meat. Cover pot and cook on low heat for a couple hours.  The cooking part shouldn’t take long, since we’re using cubes of beef stew.
At the last 15 minutes of cooking, I added in the sweet pepper relish, stirred and let it get nice and thick.  If the beef stew is too thick for your liking, add in a bit of Coke or beef stock to thin it out.
When ready to serve, remove the bay leaves and serve over roasted/smashed potatoes. Or you could serve over rice, sweet potatoes, French fries, butternut squash…..
This made about 3 – 4 servings

friday links

Happy Friday!

Isn't girl scout season right around the corner?
Have you seen my coconut-caramel shortbread bars?
They are the child of a samoa cookie + twix bar.



Have you done a savory pie yet?
A little hand pie is quite easy.  Come see how with my raspberry-cheddar hand pies.
Trust me when I say I did not make perfect little squares--who cares if they're crooked; it's rustic.


Scones are the best vehicle for holding multiple flavors and textures aren't they?
My strawberry-white chocolate cream scones are one of my favorite ways to use up rotting berries, eat warm butter on scones.


Smoked gouda & walnut crackers--if you're into savory, cheesy, buttery rich crackers.
Easy to make for the superbowl!


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7 international junk foods worth craving
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Have a wonderful weekend!

nutty gingerbread snack cake with molasses glaze (one bowl, no mixer)

I have to admit, I'm loving the creative side of my brain these days.
It's been giving me a boatload of ideas for one-bowl recipes.
I know a lot of you LOVED the brownie recipes (plain and caramel-pecan), and were thrilled not to have to shell out and clean your kitchen aid mixer just for brownies, but to make it all in one bowl.
I have another "one-bowl" recipe for you, that came out perfect on the first try.
(don't you love that? 1st try score?)
This snack cake is just that: a snack cake.  Not heavy or sugary gingerbread--it's a little more buttery, lighter in cake density, but full of flavor.
I added in pecans and cinnamon chips just for a little extra something something.
Of course you don't have to add in nuts, but I highly recommend the cinnamon chips as they melt into the batter when baked.
I swear cinnamon chips on their own are awful, but taste wonderful in a buttery cake. Go figure.
This gingerbread snack cake came about when I -- don't laugh-- wanted the smell of gingerbread
in the kitchen.
Ever just make something just for the smell it leaves in the kitchen?
Gingerbread and apple pie are two such items I love to make--oh the scent they leave behind.

This snack cake is perfect with hot espresso.
Are you a coffee lover?  Oh please try this with a shot (or two) of hot espresso.  Seriously, so good.


I found that "Sugar in The Raw" works just as good, if not better than coarse baking sugar.

To glaze or not to glaze?
Up to you, I loved it.
Keep in mind this glaze is super sweet, and you only need a bit.
I made way too much, so maybe go ahead and HALF the ingredients for the glaze.
This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
So if you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to
cover and seal it well before storing in fridge.


How long does it keep?
Well, I saved a small piece for myself before the vultures set in, wrapped it well in plastic wrap, kept it in the cupboard for 2 days (had forgotten about it--I know crazy) and it was fine!

Said small piece in question.  He did fine and I bet he could have gone 3 days in hiding with no problem. :-)

nutty gingerbread snack cake (one bowl easy)
recipe from vanillasugarblog.com
print recipe

cake:
12 TB unsalted butter, softened
½ cup sugar
1 large egg + 1 egg yolk, room temp
½  cup molasses
½ cup whole milk or light cream
1 cake flour
1 cup flour
1 ts baking powder
¾ ts sea salt
1 ½ ts clove
1 ts cinnamon
2 ts ginger powder
½ cup chopped pecans
2-3 handfuls of cinnamon chips

coarse sugar, for sprinkling on top (optional)

molasses glaze:
2 TB very soft unsalted butter
½ ts sea salt
¼ cup molasses
½ confectioners sugar

cook notes:  
The glaze is very sweet!  You only need a little bit.  I made way too much, so maybe go ahead and HALF the ingredients. This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
If you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to cover and seal it well before storing in fridge.
I used one bowl for all this (except the glaze), if you feel more comfortable using a mixer then please go ahead.  I also mixed mine by hand.

Preheat the oven to 350.
Grease with butter or spray with non stick spray an 8 or 9-inch cake pan.
In one large bowl, cream the butter, sugar, egg and egg yolk well.  Add in the molasses and milk and mix well.  Dump in: both flours, baking powder, salt, all the spices, and mix until JUST combined.  No need to overmix here-- lumps are good.
Then add in the nuts and cinnamon chips and mix using 4-5 strokes.  No more!
Pour batter into prepared cake pan, sprinkle on with the coarse sugar, bake about 25-30 minutes or until the middle is set and not jiggly.  You can use the cake tester method too.  It’s a light batter, so it will bake up fast; please check it at the 23-minute mark.
While cake is cooling in pan, make the glaze, by combining all the ingredients in a medium bowl; mixing by hand or with a hand mixer until the lumps are gone.
I waited until the cake was completely cooled to glaze it.
If you do glaze it while cake is still hot, the glaze will just melt into the cake and look ugly.

friday links

Happy Friday!

We have only 61 days till Spring! I'm excited. No more 90 days, no more 80 days.

My therapy till spring & summer arrive. (dennis, ma)

boats are all in (sandwich, ma)

lobster traps (sandwich, ma)

That color....

Soon these will be bare feet.....

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oatmeal-butterscotch cookies
truth about bullies & how to deal with them
gillian anderson fans? she's writing a new trilogy 
white chocolate blondies
women can have it all in Iceland
grapefruit ricotta cookies
buffalo quinoa bites
what is the "buffalo hump"?
how do you define yourself? inspirational talk from lizzie velasquez
10 more facts about the benefits of drinking coffee (I love more!)
be active to reduce chronic diseases
transformation of an 8x10 tool shed into a livable home
curried chickpea salad
the mystery house in north carolina

Have a wonderful weekend!

italian wedding soup (crockpot version)

I've always somehow equated Italian Wedding Soup with ton's of steps, which is an instant turn-off to me.  I'd rather order it out.
So I found this recipe on TheKitchn for an easier-looking (should that be a term) for italian wedding soup.  I say easier because as I read it, it seemed far easier than some others I've read through.
Reading through it I thought, why can't we do this in a crockpot?  Has it been done in a crockpot?
Oh I'm sure it has, but I wanted to give it a go.
Also, I have one of those crockpots that is smaller, a 2.5-quart one, made for serving two people I think?  It looks like this.  Do you have one?  If so, then this recipe is for you!  If you don't, then just use the recipe measurements from TheKitchn recipe or you can just make this one in your normal crockpot.
Sometimes you just want to cook for two anyways right?
I've found a great way to keep those little meatballs nice and crisp.
Don't fry em, bake em.  They stayed brown and semi-crispy after sitting in soup all day.
Doesn't the meatball in this photo look good?  Those panko crumbs really helped to keep the meatball brown and slightly crispy in soup all day.

It's a fairly easy recipe, I changed a few things around to make it easier since I didn't want to sit by the oven and add this in, wait, then add that in and wait. OY
With my recipe, I just sautéed the onions & garlic in the crockpot for an hour before adding everything; I did this while I made the mini meatballs.  When meatballs were done, I added in the chicken stock, the escarole, and the meatballs, and let it do it's thing.  Five hours later, just before serving, I added in the egg and cheese slurry.  Mmmm.  Yes indeed.
Then it was ready to serve!  Easy right?
Follow along....

First hour, sautee the onions and garlic in olive oil (on high) while you make and bake the meatballs.

I made a lot of meatballs for a smaller crockpot, but we noshed on a few....

After the meatballs are done, add the chicken stock, escarole, seasonings, meatballs and cook away on low for five hours.

When ready to serve, turn crockpot on high, get it nice and hot, then add in the egg and cheese slurry, mix. Put cover back on and let it cook another 15-20 minutes to let slurry set up.
Serve with lemon wedges, extra cheese, and bread. So easy right?


This just might become your new favorite winter soup! It's light but hearty. Filling but not food coma filling.  And you get a semi-healthy meal out of it.  Great way to use escarole, which btw I rarely use. At first I thought, a lemon wedge into the soup?  But after trying it I saw how well it complimented the soup.  Tasty tasty.  You will love this.  Also, feel free to swap out beef meat for chicken or turkey meat.


italian wedding soup (in the crockpot)
based on this recipe from The Kitchn
print recipe

1 pound ground meat (85% lean)
1/2 cup panko crumbs
2 large eggs, room temp
1/2 cup grated Romano cheese, divided
3/4 cup SHREDDED Parmesan cheese, divided (might need extra for garnish)
1-2 ts oregano
2 TB  olive oil
1 small or medium yellow onion, diced
3 cloves garlic, minced
4 cups (or more?) cups chicken stock (I used about 2.5- 3 quarts)
2-3 cups of escarole, rough chop (seems like a lot, but it will shrink when cooked)
salt & pepper
For the garnish:
Red pepper flakes
Lemon wedges (1 or 2 lemons)

Cook notes:
I used a small crockpot; I think mine is a 2/5 – 3 quart one.  If you have a larger one and want to make more soup then click on the link above to get the larger quantity version and keep in mind my changes in ingredients.  I used panko crumbs and they did help keep the meatballs crisp—I’m certain.  Also I used shredded parmesan cheese instead of grated to help “crisp” up the meatballs.  Look for it if you can, if not just use grated.
Turn crockpot on high, place the olive oil in the bottom, let it heat it, add in the onions and garlic, and let this sauté a bit while you make the meatballs.
Preheat oven to 400 degrees.
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of Romano cheese, 1/2 cup of shredded parmesan cheese, oregano, salt and pepper in a bowl. Mix thoroughly, form the mixture into 3/4-inch -1-inch balls. You should have 20 to 30 meatballs, depending on how large you form them. Place meatballs on parchment lined baking sheets, making sure not to let them touch, as we want to crisp up the edges good.  Bake for about 15-20 minutes--If that? When meatballs are done, drain them on paper towels to absorb any excess fat.
Meanwhile add in the chicken stock to the crockpot, add in a bit of salt and pepper, add in the escarole, then add in the meatballs.  I turned my crockpot to low, and let it cook for four to five hours.  My low setting on my crockpot is fairly hot.  I wouldn’t suggest putting it on high for five hours unless your crockpot runs low and very slow.  You just don’t need high for a light soup.
When ready to serve, combine the remaining 1 egg and remaining cheeses in cup and stir with a fork to blend. Slowly pour the egg mixture into the hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 15 minutes? Serve in bowls, sprinkle with a pinch of red pepper flakes and a squirt of fresh lemon juice.
Serve immediately.  I served with sourdough bread and extra parmesan cheese.
Should make 3 large servings or 4 smaller ones