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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Spaghetti and Meatball Soup Recipe

Did you know that you can freeze your parmesan cheese rinds and use them in soups later? It's optional but it does add some extra flavour!

 This soup would be perfect with garlic bread!


 Spaghetti and Meatball Soup
Makes 2-4 servings

 Ingredients
  • 1/2 lb lean ground sirloin
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 tablespoons grated parmesan cheese
  • 3 cups low sodium chicken stock
  • 1 cup water
  • 1 teaspoon Italian seasoning blend
  • 1/4 cup tomato paste
  • 1 parmesan cheese rind
  • 1/3 cup broken spaghetti pieces
Directions
  1. In a large bowl, combine meat, onion, garlic, egg, Worcestershire sauce, ketchup, salt, pepper, oregano and parmesan cheese. It seems sticky at first but it'll get less sticky as you keep mixing. Form the meat into balls about the size of grapes. Set aside.
  2. In a nonstick pot, bring chicken stock and water to a boil. Reduce heat to medium and carefully drop all the meatballs into the boiling pot. Simmer for 2 minutes then add the rest of the ingredients, mixing well to distribute the tomato paste throughout the soup.
  3. Cover and simmer until spaghetti is cooked, about 7 minutes. Remove cheese rind before serving.
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Comments

  1. Dreams of cakesMarch 18, 2011 at 2:53 PM

    The soup looks very tasty!! I like the idea of making a soup with all these ingredients

    ReplyDelete
  2. JenniferMarch 18, 2011 at 3:45 PM

    It was yummy! But I just noticed a mistake. It should be 1/4 cup tomato paste, not 1/2. I just fixed it. Oops.

    ReplyDelete

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