#627 meatball soup and 7-Up biscuits

I like bread. I like bread in pretty much any form: hard rolls, soft rolls, baguette, french bread, sourdough, Italian, focaccia, regular old sliced bread, croissants, sandwich rolls, biscuits...you name it, if it's bread, I'll probably eat it.

So, I was browsing my favorite site - Pinterest, of course - and I see a picture of some bread. I clicked on it and the caption under the scrumptious-looking picture, says "7-Up Biscuits." My interest was piqued. I tapped on the picture which took me to a blog that had more pictures of the biscuits along with the recipe. I was hooked. I had to try them. They are very easy to make, and I thought they were delicious.

2 cups Bisquik
1/2 cup sour cream
1/2 cup 7-Up

Mix the Bisquik and the sour cream together. Add the 7-Up. Mix it all together. Dough will be soft and sticky. Put some more Bisquik out on the counter and pat the dough out to a nice thickness. Using a small glass, cut out your biscuits. Spray an 8x8 or 9x9 pan with cooking spray (the original recipe called for 1/4 cup melted butter, but the spray works, too.) Bake at 350 degrees for 10 minutes or until golden brown.

I got 16 biscuits out of this recipe. They are small, and I am ok with that. MT isn't much of a bread eater, so he was ambivalent. T likes biscuits, but only if they are Pillsbury Grands. He accepts no substitutes. I guess that means more for me! I put the recipe in my WW Recipe Builder and it told me that the biscuits only came to 2 Points Plus each. BONUS! I wonder how the biscuits would taste with fat free sour cream and sugar-free 7-Up? Why bother? 2 Points Plus is a good number.

You don't have to go to Pinterest to find the recipe. I typed "7Up Biscuits" in the Google browser and got lots of results. They are all pretty much the same.

Along with the biscuits, I made the soup I should have made last night instead of having McDonalds. The soup recipe came from Rachael Ray's first cookbook, "30 Minute Meals" and is called "Mini-Meatball Soup".

Basically, you make some little meatballs with ground beef, minced onion, a little Parmesan cheese, a bit of garlic, an egg and some bread crumbs. I baked my meatballs, but you can cook them on the stove-top too. For the soup, cut up one carrot, one stalk of celery and a bit of onion. Cook them in a soup pot along with about 2 tablespoons of extra virgin olive oil. Season the veggies with a bit of salt, pepper and a pinch of nutmeg. When the veggies have cooked for about 5 minutes and are soft and tender, pour in a 30 or 32 oz box of chicken broth. Bring the broth to a boil. Add about 1/2 cup of ditalini pasta. I suspect any short cut pasta will do, like shells or elbows. Cook until the pasta is tender, then add the cooked meatballs. The soup is hearty and delicious. And with those biscuits, man, I was happy!

The meal came together pretty quickly too. It takes me a little longer than 30 minutes (most of Rachel's recipes do; I'm not a fast chopper of meats or veggies). This was a nice, quick dinner on a cold snowy night!