Halloween Eyeball Soup

Your whole family will love this recipe for Halloween Eyeball Soup!

Over at the Real Life with Kids house – we absolutely LOVE Halloween!  I was so excited that Melissa here at Sippy Cup Mom let me have the opportunity to share one of our favorite October recipes with you.  Who knew if you stalked someone incessantly and threatened to show up at their door that you could totally get a guest post opp?:-)

A couple of years ago when looking through a Martha Stewart magazine – I came across her recipe for Eye Popping Soup and thought it looked like just the thing for a spooktastic October evening!

Over time I’ve modified the recipe into my own “Eyeball Soup” with “Gutsy Hands & Feet” and that is the recipe I’d love to share with all of you!  (I’ll give you a hint – it’s much easier to make than the Big “M”’s.)

Halloween Eyeball Soup Ingredients

 Canned or boxed creamy tomato soup – whatever amount you need (at least 1 cup per goblin) for your group (I highly recommend low or reduced sodium – see next ingredients for my reasoning here…)

Bocconcini– or as I like to call them – little mozzarella balls floating in stuff.  You can find these in your grocery’s specialty cheese section.  They are – uh – eyeball size.  You’ll have to – uh – eyeball the quantity (heh,heh) you want about 4 or 5 cheeseballs per ghostie.

Green Olives – the small ones that are pimento stuffed.

Your favorite bread – I recommend a nice oatmeal, potato, or whole wheat.  At my house I need 4 slices per troublemaker.

Cream Cheese – spreadable is delightful.

Jar of Preserves – aka “guts”.  I use “Bonne Maman” brand Wild Blueberry Preserves. Yum.  I love Maryline over at “Franco American Dream”just because she comes from the same country as this scrumptious stuff.

Tools:

Shallow pasta/soup/salad bowls
Cutting board
Small melon baller – preferably serrated
Hand & Foot shaped cookie cutters (feel free to sub in any shape for these – we just liked the body part theme J)

Directions: 
Get out your little white balls of yumminess (aka Bocconcini) and your cutting board, as well as the green olives.

Hollow out a space in one of the cheese balls that is about the size of ½ of a green olive.

Cut some green olives in half.  Place one round side down into the space you created in the mozzarella ball.  Warning:  these are not going to stay stuck together forever.  I make a nice little row of them and leave them be until I’m ready to put them into the soup bowls.

Next, begin warming up your not made from scratch but who the heck has time for that what with finding Dracula’s teeth (have you checked the dog?), adjusting Hannah Montana’s wig, and figuring out how to make the Halloween costume still scary under the 50 lb winter coat?

Take your cookie cutters and cut out shaped bread slices by pressing the cutters down on each bread slice.  Doing this on a cutting board works best.  Little hands can help with this job!

Put those little feet and hands (or whatever you’ve created!) into the toaster oven to get a bit toasty.  How’s the soup doing?

Spread cream cheese and “gutsy” preserves onto the hands and feet toast and put out on a serving tray.

Ladle the heated soup into shallow bowls or ramekins.  Take a spoon and gently place the eyeballs one at a time into the soup.  These won’t float – so you want to make sure you don’t put too much soup in or they will be “surprise” eyeballs.  

Warning:  These eyeballs are definitely too big and chewy for little ones.  You might make a smaller eyeball or eyeballs by getting crazy and creative with the cheeseballs or just cut up the cheese before they eat it.

You’re all ready for “Eyeball Soup with Gutsy Hands & Feet”!