Sometimes I just get tired of “normal” food. This soup recipe is not your regular run-of-the-mill soup. It has meatballs in it! I tend to think of meatballs with spaghetti or as a party food, not in soup!

I saw this recipe it the October issue of Southern Living. I didn’t follow the recipe exactly, but I think it turned out delicious!


First, make the meatballs.

Chicken Meatballs

1 pound ground chicken

1 large egg, lightly beaten

1/4 cup dry breadcrumbs

1 tsp. salt

2 tsp. lemon zest

1/2 tsp. rosemary

Combine these ingredients and shape into approximately 30 meatballs. Sauté meatballs in 1 Tbsp. olive oil until browned.  Remove meatballs and set aside. You’ll want to do this in a couple of batches. Just use a Dutch oven so you don’t have to wash a skillet.

Next, make the soup.

Lemony Soup

1 medium sweet onion, chopped

3 carrots, sliced thinly

2 garlic cloves, minced

2 (32 ounce) containers chicken broth

5-6 Tbsp. lemon juice

2 tsp lemon zest

1/2 tsp. rosemary

3/4 cup orzo pasta (I didn’t have any orzo. I substituted broken spaghetti for the orzo, and it was still yummy.)

1/4 cup freshly grated Parmesan cheese

1/2 cup flat-leaf parsley leaves

Sauté onion, carrots, and garlic in 1 Tbsp. olive oil until tender.

Stir in broth, lemon juice, lemon zest and rosemary. Bring to a boil, stirring occasionally.

Add orzo (or spaghetti). Reduce to a simmer for 7-9 minutes, or until pasta is almost tender.

Stir in the meatballs. Simmer another 5-7 minutes or until meatballs are thoroughly cooked.

Salt and pepper to taste.

Top with cheese and parsley.

Meatball soup

This soup was so yummy and fresh tasting! I reminded me of this recipe a little.

Critics’ Corner

Chip: This may be the first time I’ve ever had a lemon-flavored soup, but it was fantastic. All of the ingredients worked together well for a unique flavor that was really good.

Megan: It was too lemony for my taste.

Katie: It was rather yummy, but it just had too much of something.

Yes, I know Lemon Spaghetti sounds a little weird. I came across this recipe in a cookbook I picked up at the library. I clearly do NOT have enough cookbooks and recipes and recipe pins on my Pinterest board! I NEEDED to check out a COOKBOOK at the library!

French Women Don't get Fat Cookbook

You will need to chop up TWO onions for this recipe. I know it sounds like a lot of onion. Trust me on this one. The first time I made it I only used one onion. I thought my family might freak out if I use two. It was good, but not as good with two onions.

chopped onion

I used cooking wine rather than the real deal.

olive oil and wine

You will need the zest and juice of one whole lemon.

lemon zester

If you don’t have a zester, go get one! You need the zest! Don’t skip the zest!

Add lemon zest

I also recommend that you squeeze your lemon over a strainer of some sort. I tried to do the catch-the-seeds thing the first time I made this. I ended up picking seeds out of a hot pan.

juice a lemon

The recipe didn’t call for chicken. I added it because I thought my husband family would like it better if it had meat! It did call for Parmesan cheese, which I forgot to add. It was fine without it, probably because of the chicken! I cheated and used pre-cooked chicken. I’m not really sure how much I used-about a half a bag. Sorry to be so vague.

add chicken

I served the Lemon Spaghetti with a side of baby broccoli.

Lemon Spaghetti

I think we all ended up mixing the broccoli into the spaghetti. I was told, however, to never mix it in to serve it that way. Everyone should be able to add broccoli or not add broccoli! Okay!  The lemon and broccoli were a nice complement to each other.

Lemon Spaghetti with Broccoli

Lemon Spaghetti

12 ounces spaghetti

3 Tablespoons olive oil

2 medium onions, peeled and minced

1/2 cup dry white wine

Zest and Juice on 1 lemon

Cooked, diced chicken (optional)

Steamed broccoli (optional)

1/2 cup freshly grated Parmesan cheese (evidently optional)

1. Cook the spaghetti

2. Meanwhile, heat 1 Tbsp olive oil in skillet over medium heat. Add onions. Cook until softened.

3. Add the wine, lemon zest and lemon juice. Season to taste. Increase heat to medium-high, bring to a boil for 1 minute. Reduce heat to medium, simmer for 5 minutes

4. Drain pasta and add to the skillet along with remaining olive oil, chicken, and broccoli. (if your family will let you) Season to taste. Garnish with Parmesan cheese.

Critics’ Corner

Chip: I love lemon-flavored dishes — lemon-peppered chicken, lemon cake, lemon ice box pie ice cream, lemon cookies — so I was excited about this dish from the minute I heard about it. It was incredible. The citrus added a real zing that made this dish unique. It is an instant favorite with me.

Megan: It was a little lemony-er than I expected. But, I loved it anyway. I think it tastes best with broccoli mixed in!

Katie: What’s chicken-y, lemony, and just plain yummy all over? If you know what this comment is about, then you know the answer.  : )

Wow! Look what I made! Okay, so I need to work on my rolling technique a little, but still!

To be honest, I don’t think it would have mattered at all how it looked. It tasted soooo yummy!

This is an old Pampered Chef recipe.

If you have ever seen on of their cookbooks, they tell you exactly what pan, cutting board, and scraper to use. They are, after all, trying to sell you their stuff. I said all that to say this, there are a couple of specialty items you will need for this recipe. Do they have to be Pampered Chef? No.

Luscious Lemon Angel Roll


1 package (16 ounce) angel food cake mix

3/4 cup powdered sugar, divided

1 jar (11.75 ounces) strawberry ice cream topping, divided

1 package (8 ounces) cream cheese, softened

1 lemon

7 drops yellow food coloring (optional)

1 container (8 ounces) frozen whipped topping, thawed, divided

Powdered Sugar

whole strawberries and lemon slices for garnish


1. Preheat oven to 350˚F.

Cut an 18-inch long piece of PARCHMENT PAPER. Do not leave this part out! It is important!

Press into bottom and sides of a Stoneware Bar Pan. In non-Pampered-Chef-speak this means a jelly roll pan, approximately 10×15.

2. Prepare cake mix according to the package directions.

Pour batter over prepared parchment, spreading evenly.

Bake 30-35 minutes or until top springs back when touched with fingertip. Or do that toothpick thing.

Remove from oven to a cooling rack.

3. Sprinkle  1/2 cup powdered sugar over the cake.

Place ANOTHER sheet of parchment paper over the cake. Place ANOTHER cooling rack upside down over the parchment. Carefully turn the cake out at once.

Remove pan and parchment from the bottom of the cake. Sorry, no pictures of me flipping the cake! That would have been quite a trick!

4. Starting at one short side, roll up cake IN THE PARCHMENT. Cool completely.

You are going to cool it in the roll.

5. After cooling completely, unroll the cake on a cutting board. Throw away the parchment paper. Spread the cake with 1/4 cup of the ice cream topping.

6. In a bowl combine cream cheese and remaining 1/4 cup powdered sugar.

7. Zest the lemon. I know what you are thinking, “I’m not going to zest a lemon! That is just fancy stuff!” USE THE ZEST! It really does make a big difference.

Squeeze the lemon to get about 1 tablespoon of juice. Add the zest and the juice to the cream cheese mixture. Whisk it all together. Add the food coloring if you want.

8. Fold in 1 cup of the whipped topping.

9. Spread over the ice cream topping to within1 inch of the edge; re-roll the cake.

10. I was not going to be serving my cake until that evening, so I stuck it in the fridge.

11. Sprinkle the top with more powdered sugar. Add your fancy garnish.

Sorry I didn’t get a cross-section picture. That would have been cool. But people had arrived and I didn’t want them to have to wait while I took yet another picture!

12. Serve with extra strawberries and whipped topping. I had extra strawberry syrup available too, just in case.

Everyone loved it!

Critics’ Corner

Chip: The cake has a great firm texture that goes great with the smooth lemon filling. Nice and cool. As Guy Fieri would say, “This is out of bounds!”

Megan: Glad my braces don’t prevent me from having this!

Katie: The lemon was a bit too much for my taste. But other than that, I loved it! Not to mention that strawberry on the side! : )

We had the opportunity to visit with my husband’s family over the Memorial Day weekend. (I know, I’m a little behind.)

We all gathered at Mamaw’s house.

As usual, the women folk all sat around the kitchen table visitin’. Somehow we got to talking about food-go figure. Someone pulled out Mamaw’s recipe box. Isn’t it a thing of beauty?! An old popcorn box filled with handwritten recipes. All the recipes are alphabetized and most are in plastic sleeves. Some of the recipes were given to Mamaw 50 years ago from friends. Some are from newspapers. Some are her own concoctions. I love it!

Mamaw, Brenda, my mother-in-law,  Aunt Shan, and I had a blast pawing through the recipes. We all got to reminiscing about Mamaw’s yummy Lemon Jello Cake. Seems like anytime Chip and I would go to Mamaw’s house there was a lemon cake. Well, at least there was a cake until Donny or David, the cousins, arrived. When Chip and I were first married, I tried to act reserved and not dig in to the desserts, like I normally would. I learned pretty early on that if you snooze-you lose. The first time I “waited to have my cake later” THERE WAS NO CAKE LATER! Boy was I sad. Now, I throw elbows like the rest of ’em!

We were all laughing and having a good time when suddenly, Mamaw popped up out of her chair and headed toward the pantry. Oh, yes she did! She went in there and pulled out all the ingredients for a lemon jello cake! Since half of my Pork Chop Tuesday readership was there at the table, they all suggested I blog about it! We had not brought our “fancy” camera. Brenda had a point and shoot, so I used that. Some of the pictures came out a little blurry, just because it was an unfamiliar camera — I’m sure!

So, here is my second guest chef, Mamaw! This picture is a little blurry because I was trying to take it fast and on the sly! She didn’t think she needed  to have her picture in the blog. Don’t shoot me, Mamaw!

Mamaw was “Rosie the Riveter” in Memphis, TN during WWII! I don’t think there is a thing in the world Mamaw CAN’T do!

Here is the recipe:

Lemon Jello Cake

1 box Duncan Hines Lemon Supreme Cake Mix

3/4 cup Wesson oil (Hmmmm, the recipe card I have says 2/3 cup)

4 eggs, beaten ’til fluffy

1 small box of lemon jello

Put oil and eggs together.

Put Jello in 1/2 cup of hot water. Stir to dissolve. Add enough cold water to make 1 cup.

Mix together the egg/oil mixture, the dissolved jello, and the cake mix.

Pour into a lightly greased pan. Bake at 350˚. (My recipe card does not say how long to bake it. Check your cake mix box and guesstimate.)

Yummy! The cake’s done!

Let the cake cool a little but not too much. Just long enough for you to mix up the topping.


1 cup powdered sugar

Juice of one lemon or however much bottled lemon juice you want!

Poke holes in the cake.

Spread the topping all over the cake.

Let it soak in all the way.

Cut a big hunk and eat it while it is still warm!

Get it before the hoarders do!

Mamaw with PCTuesday!

I have been making this recipe for a long time. It is one of my summertime favorites! I don’t remember where I got it. I don’t have it written down anywhere. It has to be easy if I can remember it all these years!

I see this recipe, or at least something similar,  from time to time in various magazines.

Lemonade Pie


Either use a rolled pie crust or a graham cracker crust. They are both yummy. I think I prefer the graham cracker crust though.  I have also seen in magazines where they don’t use a crust at all. They just scoop the filling into a hollowed out lemon and serve it with graham sticks or berries! Very cute presentation!

To make a Graham Cracker Crust mix together the following ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter

Pat in pie pan. Bake 8-10 minutes at 375˚. Allow crust to cool before filling.


6 ounces of frozen lemonade concentrate, thawed (I haven’t seen the 6 ounce size in a long time. I don’t think they make them any more. I get the 12 ounce and use half. Or you could use it all and make two pies! Stay tuned to see how we used our leftovers.)

1 can of sweetened condensed milk (aka the nectar of the gods!)

8 ounce container of whipped topping, thawed

Mix lemonade, as it comes from the container, and condensed milk. Fold in whipped topping. Dump it in your prepared crust.

It cuts best if it has had time to chill in the refrigerator. Sometimes I can’t wait that long! It’s just so yummy!!!!!

It is nice to make it fancy with a lemon slice or mint leaves. Fancy is always good! But the taste is what is most important-it’s just so yummy!!!!

Do you get that I like this recipe? I am not the only one. Check out Critics’ Corner.

Critics’ Corner

Chip:  Awesomeness (with 3, count ‘em 3, exclamation points)!!!

Megan:  It was delicious (and fancy besides)!

Katie:  It was superb. I love the lemonade pie!