I've found the secret

Discussion in 'The Watercooler' started by Lothlorien, Nov 4, 2007.

  1. Lothlorien

    Lothlorien Active Member Staff Member

    to the moistest meatballs ever!

    I made pumpkin pancakes this morning (Bisquick, eggs, canned pumkin and Milk) with fresh whipped cream and pecans. Kids (and mom) loved them.

    Now, I had leftover pumpkin and always trying to figure a way of squeezing extra veggies in my kids, I decided to put a couple of heaping spoonfuls into the meatball mix. My oh my...can't taste the pumpkin at all and they are soooooo moist.
     
  2. mrscatinthehat

    mrscatinthehat Seussical

    I am normally pretty open to suggestion but this one I am not so sure about. Sounds like it might be a little scary. Not that I doubt you.

    My question is what in the world made you think to do this????

    Beth
     
  3. Lothlorien

    Lothlorien Active Member Staff Member

    leftover pumpkin.

    I love to cook. Trust me...you don't even taste it. I haven't been able to stop eating them. I make little ones to put in escarole soup.
     
  4. mrscatinthehat

    mrscatinthehat Seussical

    I love to cook too but that is one I don't think I would have thought of.

    What is escarole soup?

    Beth
     
  5. Lothlorien

    Lothlorien Active Member Staff Member

    Escarole is a lettuce, but it's bitter, so we cook it in soup to get the bitterness out. Ever had Italian Wedding soup? Most likely it's in there. I use garlic, onions, meatballs, escarole and small white beans (I don't like cannellini, because they are kind of dry...the small white ones are better). If you want macaroni, cook it separately and then cool. When you are ready, put the macaroni in the bottom of the bowl and then pour the hot soup over.
     
  6. mrscatinthehat

    mrscatinthehat Seussical

    See I either use fresh spinach or parsley in Italian Wedding soup. I might try your way though. I also use sausage meatballs instead of regular ones. The things I learn here.

    Beth
     
  7. hearts and roses

    hearts and roses Mind Reader

    The Escarole soup I make is Chicken Escarole. It has a chicken broth and there is egg whites beaten in, the escarole, chunks of chicken, bits of rice, and it is lite and yummy!

    Loth, I use pumpkin in lots of soups and stews as it is an excellent thickener.
     
  8. busywend

    busywend Well-Known Member Staff Member

    I know my mom used to make a cake with pumpkin, I think it was a recipe she got a Weight Watchers. Some low fat cake - or maybe it was brownies.

    I believe they were moist! I love the pumpkin muffin because it is so moist.
     
  9. Lothlorien

    Lothlorien Active Member Staff Member

    try the pumpkin pancakes....very yummy!
     
  10. Fran

    Fran Former Site Owner

    <div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body"> and there is egg whites beaten in</div></div>
    I was wondering if anyone made their wedding soup with strachitella-s/p?(egg whites and parmesan cheese). My mom makes it by hand.
    I don't make it but I sure love eating it.
     
  11. Big Bad Kitty

    Big Bad Kitty lolcat

    Know what, Loth?

    I actually did that a couple years ago to a meatloaf. I had made a pumpkin dip or something and had some leftover pumpkin. And subsequently was making a meatloaf and added too much breadcrumbs. I said what the heck and added the pumpkin.

    It moistened it up beautifully! Nobody knew...
     
  12. Lothlorien

    Lothlorien Active Member Staff Member

    Just a word of caution, if you are inclined to try Escarole Soup.....don't try Progresso. I think it's just nasty. I like most Progresso soups, but their escarole soup is nothing compared to doing it the right way and making it. No comparison.
     
  13. ma2sevn

    ma2sevn New Member

    I bet you guys already have heard of Jerry Seinfelds wife's new book....I think it is called Deceptivly Delicious...or something like that. Anyway I saw her on Oprah talking about putting veggie purees in all sorts of dishes to squeeze in extra veggies in her kids foods. She had brocoli in brownies I think....and grade school kids couldnt tell a difference, so pumpkin in meatbalss sounds totally do-able to me.
     
  14. bby31288

    bby31288 Active Member

    Are you talking about pumpkin in a can? Like for pumpkin pie mix? Just curious. I would love to try it, but I am a little confused. :hammer:
     
  15. hearts and roses

    hearts and roses Mind Reader

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Fran</div><div class="ubbcode-body"> <div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body"> and there is egg whites beaten in</div></div>
    I was wondering if anyone made their wedding soup with strachitella-s/p?(egg whites and parmesan cheese). My mom makes it by hand.
    I don't make it but I sure love eating it. </div></div>

    Yes! I've made this. My exh and I once went to this little hidden away Italian restaurant and we had this Stratiacelli (sp?) soup so I tried to copy it at home several times till I got it right. It is yummy.
     
Loading...