Parents: you love them, and you hate them. You can’t
live with them, and you surely can’t live without them. Our parent’s cooking is
usually the first we ever eat , well, after getting baby teeth. And coming from my very Italian cooking
background, it only makes sense that I would write about something dealing with
my mother’s wonderful cooking. I have never before talked about my mom’s recipe for
her Italian Wedding soup , mostly because it was just a soup that she threw together after seeing a version of it at The
Olive Garden. . There was
a lot of trial and error figuring out how much of every vegetable put in. Over time, she has done away with the sausage in her soup and replaced it with
chicken. She and my dad have also
started putting potatoes in it to absorb some of the broth and flavors.
My mom has said that she has learned some basic tricks when making this
soup, and they really help speed up the process. She uses storebought broth and she always buys packaged chicken breasts because. My mom is really squeamish about
that kind of stuff. I’ve had enough conversations about dissections with her to
know. Unfortunately, there are no exact
measurements for the ingredients. You have to eyeball the whole recipe in order
to get it right. Her final piece of
advice is, don’t rush it! You want to let the numerous flavors soak into the
noodles and such. Also, it freezes extremely well!
Ingredients:
- Chicken Breast
- Chicken Base
- Spinach
- Carrots
- Potatoes
- Egg White Noodles
- Orzo Pasta noodles (Small cut noodles)
- Celery
No quanties are given because you add more of what you like. This recipe is based off of eyeballing the dish.
Process:
- Beginning by cutting everything into bite size pieces.
- Boil the Chicken in water until tender
- In a separate pot, boil the vegetables with the chicken base until tender.
- When everything is tender, mix them together, and add the noodles to the pot, continue boiling
- Serve!
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