“Ricotta Balls Soup” & “Easy Peanut Butter Blossom Cookies” For Wordless Tuesday

Welcome to “Wordless Tuesday!” This is a post with no stories, just a delicious recipe or two….. Today I have two yummy recipes. As we continue with National Soup Month, I have another one to share with you. Plus an “easy peasy” cookie recipe for a dessert to melt in your mouth. Enjoy and everyone keep warm and safe…

One of my favorite soups that my mother made when I was young and still does today is called “Ricotta Balls Soup.” When family members hear that she is making this, their mouth's water and it brings back childhood memories and living at home.

 

                                                                  “Ricotta Balls Soup”

Ingredients:
2 lbs of Ricotta Cheese 
4 cloves of peeled whole garlic
Fresh cut parsley / a handful
1 cup of bread crumbs (unflavored)
3/4 cup of Pecorino Romano grated cheese
2 eggs
Salt and pepper to taste
1/4 cup of vegetable oil 
3 to 4 quarts of water

Directions:
Put water in a wide but not deep pot. (Dutch Oven) After water is boiled put in 4 cloves of peeled garlic. Add about 1/4 cup of oil to water. Then add fresh parsley and about 1/4 teaspoon of salt. Lower water to a simmer; meanwhile prepare the Ricotta Balls mixture.

Mix together in a large bowl, ricotta, eggs, grated cheese, salt, pepper, and the bread crumbs. After combined, roll the mixture into small balls, (like meatball shape) make sure they are small, they will expand when cooked. (Like golf ball size) Once they are shaped into balls, place carefully in simmering water to cook. Cook them for about 20-30 minutes. Turn them very carefully in the pot as they will break apart. They tend to puff so do not overcrowd them. The water which becomes the soup, turns a little creamy from the cheese of the ricotta balls and has the flavor as well.  This recipe makes about 30-35 balls depending on how big you make them.

                                                                                                               

                                       “Easy Peanut Butter Blossom Cookies”

Making them is easy when you use a cookie mix! Chocolate candy-topped peanut butter cookies are always a winner. 

Servings: 36

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker Peanut Butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 Hershey's Kisses Brand milk chocolates, unwrapped 

 

Directions:
Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on un-greased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.


Till Next Time…………

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