My girls love what we call Frog Eye Soup. I take 8 cups or so of chicken broth and bring it to a simmer, then add a couple of sliced carrots and cook 5-10 minutes. I add 1/2 to 3/4 cup of some tiny little pasta (the favorite is the little balls they call frog eyes, but sometimes I use stars or alphabet pasta) and cook until the pasta’s done. I season with some parsley and marjoram, maybe some salt depending on the broth. I serve it with some grated Parmesan. This has been a huge hit with any of their friends that have been here when I’ve made it, as well as with my parents. It’s so simple, but so good.
Sometimes I need a more substantial soup though. Last night I used this basic recipe but added a few meatballs for each of us and some greens, sliced into thin slivers. (Try rolling them up and then slicing.) I’ve used chard or spinach before. Last night I used a mix of collard and turnip greens from a bag I bought. If I really want it thick, I’ll stir a couple of beaten eggs into the broth just before serving and simmer until cooked. I think something similar without the meatballs is sometimes called Stracciatella, or rag, soup. The eggs look like rags a bit.
Still a big hit even with the greens. And the leftovers were eaten for breakfast. Now I’m totally out of chicken broth and need to make more.
best when yoy stir in the eggs and cheese and then drizzle a little olive oil over the top
Mmmmm. Soup is such a comfort food. We love soup around here, always keeping chicken stock on hand.
Happy eating 🙂
Craig and Tracey have been telling me we should link to your blog – so today I did after I read about you in the Pleasanton Weekly.