Our first high school swim meet last night, so we were home about 6:30 with one starving wet child and one starving dry child. And me. They wanted to order a pizza but not only would that have taken longer than cooking dinner, we’d already had pizza once this week. I was about to dice up some cooked potatoes to fry with scrambled eggs when the eldest asked for soup and grilled cheese. She’s been asking me to make a batch of grilled cheese sandwiches to take for lunch so I settled on that. (She likes to freeze the cooked sandwiches and then grab one in the morning for lunch. They thaw by lunch and she loves them although that sounds gross to me.)
The soup was actually easier than the sandwiches. I pulled two quarts of chicken broth from the freezer and put them in a pan over medium heat to melt. Meanwhile I peeled and sliced a few carrots, throwing them in the chicken broth as soon as it was simmering, added almost a cup of those tiny little ball pastas we love, ancini de pepe or something like that. We call them frog’s eyes, hence the soup is typically called Frog Eye Soup around here! I would have put more carrots in but I ran out of carrots. I simmered the soup until the carrots were tender and the pasta was cooked, about 10 minutes. I made the sandwiches while the soup cooked. Then I added a tsp of dried parsley and a bit less than a teaspoon of marjoram. At the table I put out a small bowl of grated Parmesan to sprinkle over the soup.
The girls ate the rest of the soup for an early lunch/late breakfast today so it’s gone already. Luckily, I bought 3 whole chickens the other day and cut up and froze two of them, saving the backs and necks in the freezer for broth so I’m ready to make another big batch of chicken broth. And I bought 5 pounds of carrots today so I won’t run low soon!