I've been sick for the last 4 days. So sick that I haven't cooked since maybe last Friday. That is a stretch for me. Ask my hubby. Ask any of my children. Since I've been sick I've been able to watch the Food Network while I lay in bed, read some books that seem to have southern recipes written into the story line, and browse and pin new recipes and ideas on Pinterest. Today I've finally started to feel like I have a little energy, so I decided to try two new recipes tonight . . . must have an appetite again!

Have you heard of 7 Up Rolls? Have you tried them? Why haven't you told me? This is just one of the yummy recipes you can find on Pinterest . . . it was pinned quite a few times I might add. My mom makes the best yeast rolls I think I've ever tasted. She has shared her recipe with me, but mine don't turn out as light as hers. And they take some time to make. So I opted for this quick version of a roll to go with the soup tonight. Four ingredients - can't be much simpler than that and about 20 minutes from start to finish and they are done.

The soup I made was based on a recipe I saw Rachel Ray throw together on her show this week.

7 Up Rolls

1/2 stick of unsalted butter

2 cups baking mix

1/2 cup sour cream

1/2 cup 7 Up

Preheat oven to 450 degrees. While oven is preheating, place 9" square baking dish in oven and let the butter melt. Remove dish when melted.

In small mixing bowl, place 2 cups of baking mix and 1/2 cup sour cream. Use two forms and cut the sour cream into the baking mix until a crumbly mixture forms. Pour in 7 Up and fold into baking mix and sour cream. This makes a very soft dough. Sprinkle extra baking mix onto a pastry board or on a sheet of wax paper. Turn dough out onto this surface and pat lightly into a 9" x 9" square. Cut into 9 rolls. Place into baking dish. Bake for 12 - 15 minutes.

* You might want to add an additional 1/4 cup of baking mix to the recipe. The dough was very soft and sticky. But the rolls turned out yummy - very light.

Italian Meatball and Pasta Soup

2 Tbsp. butter or olive oil

1 onion

2 cloves garlic

1-2 ribs celery

2 cans chicken broth

1 can diced tomatoes, 14-15 oz can

2 cans cannelini beans, 14-15 oz cans

3-4 carrots, peeled and cut into thick slices

2 small zuchinni, cut into small pieces

1 bunch Kale, chopped

Meatball Dumplings -

1 lb. Italian sausage

1/2 cup bread crumbs

1 egg

1-2 Tbsp. milk

parmesan cheese

Pasta of your choice

In soup pot, melt butter or heat olive oil. Add chopped onion, minced garlic and sliced celery.

Cook until veggies become transparent. Add 2 cans of chicken broth and 3 broth cans filled with water. Add diced tomatoes. Season with salt and pepper to taste. Bring to boil. Turn heat down, cover and let mixture simmer for 15-20 minutes.

Peel and slice carrots. Slice zucchini. Add veggies to the broth and let them cook for about 30 minutes until tender. Add another soup can of water if a lot of the liquid has cooked out. You want to make sure there is enough broth in the pot to cover the "meatball dumplings" you will be adding to the broth. Bring the broth to a low boil.

Mix italian sausage with 1/2 cup of bread crumbs, 2 Tbsp. parmesan, 1 egg and 2 Tbsp. milk. I use a melon baller to make uniform size meatballs. Drop meatballs into the boiling broth. Let them cook for about 20 minutes, stirring occasionally. Add kale and let cook for another 10 - 15 minutes until wilted.

I did learn a trick from Rachel about the pasta. Since my family doesn't always sit down to eat at the same time, this worked perfectly. I cooked the pasta separately, rather than adding it to the soup. Drained it, drizzled it with a little olive oil, and set it aside. Then when I was ready to serve the soup, I put some pasta in each bowl, ladled the hot soup over the pasta, sprinkled with additional parmesan and served it. Hubby just said I could serve this soup in a restaurant! He made my night . . . just one of the reasons I love him.

Happy cooking!