“I KNOW HOW TO BOIL WATER; I JUST DON'T KNOW WHEN IT'S DONE": Wedded (Wedding) Soup

Wednesday, January 9, 2013

Wedded (Wedding) Soup

Why Wedded Soup? Wedded, because it is the marriage of my Mom's basic Chicken Soup recipe and my version of a great Wedding Soup.

Chicken Stock Ingredients:
5 quarts water
8-10 chicken thighs
4 chicken bouillon cubes
2 medium whole onions, skinned
1 whole tomato
5-6 stalks celery
1 pound carrots cleaned and cut into 1" pieces
1/4 cup dried parsley or 1 cup fresh
1 tbsp salt
1/2 tsp pepper
1 package frozen chopped spinach

In large stock pot, put the chicken thighs with skin in the 5 quarts of water. Bring to a boil and skim off any foam that forms on the top of water, and discard. Turn heat down to medium low and add bouillon, onion, celery and parsley flakes. Simmer on low with a lid on for 1 1/2 hours.

Remove chicken pieces to a casserole and let cool and refrigerate to use for another recipe tomorrow.
Strain out the onions and the celery. Return liquids back to pot and add the carrots, salt, pepper and frozen spinach. Keep on low heat while you make the meatballs.

Meatball Ingredients:
3/4 pound ground pork
1 egg
1/4 tsp salt
1/8 tsp pepper
1/2 tsp onion powder
3/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Mix all the above ingredients. With clean, wet hands, form into 1/2 inch, bite-sized balls. Drop into the hot broth. Continue cooking for 30 minutes with lid on. Boil one bag of farvel store-bought noodles (or make your own from my gumboli recipe). (Gumboli.) Add to broth when serving.

This is my version of wedding soup that I developed on my own, using the knowledge given to me from my Mother's basic Chicken Soup recipe. I feel that if you have a great basic recipe (without a lot of fussiness), you can take it and make exquisite dishes out of it with little added bonuses.

A great meal by itself served with bread, or a great way to start a grandiose meal.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

No comments:

Post a Comment

Natural Resource

Beginnings

It was tradition in my family that soup was served almost every Sunday. There were only a handful of Sundays where soup wasn't part of the menu. On those days, we probably took a trip to Rivesville, West Virginia to visit with my Grandma, who usually had her own pot of soup on, and homemade bread to sink our teeth into. Sundays started with Mass, and after returning home, we would have breakfast. One of my favorite morning dishes was palachintas (yum). Mom would already have soup on the stovetop, and between noon and 2 o'clock it was time for the "soup feast." You could tell time at our house by the Sunday meal plan. A lot of them were based on the time of the football game, or other sporting event. Soup was always served as the noon time meal, followed by a hearty meatloaf, roast beef, stuffed cabbage, chicken paprikas, or the like, at suppertime (usually around 4 o’clock). It seemed like all we did on Sunday was eat and relax. You would wonder how you could be hungry for supper at 4 or 5 o’clock. Amazingly, you were. There were times I would remember that if there wasn’t enough roast beef to make you content, Mom would give you a slice of bread on your plate and cover it with gravy (Gravy Bread). What an added feast we thought we were getting. Little did we know, there probably wasn't enough meat for seconds, and who cared, because there was always plenty of gravy for that "oh so special" Gravy Bread. I really don’t remember a lot of desserts. I know we probably had them from time to time, but even if there were, I don’t know how one would find, or want to find, the room to fit it in. Well, all this talk is making me hungry. Go turn on the water and let’s get started!

Dedication

I dedicate this website to the 4 best cooks I know: My mother, who nourished me from the day of my first breath, both physically and spiritually; my mother-in-law, introducing me to her family favorites and customs; my husband’s grandmother, who had a unique, physical and verbal way of teaching me all her different techniques, to pass on traditional dishes; and last, and foremost, my heavenly mother, Mary, who is always by my side guiding me with spiritual intervention every step, and ingredient, of the way. It is with a deep love of my heritage that I also dedicate this collection of recipes to all the cooks who are just starting out and continuing the tradition of using recipes that are "family recipes." I hope that this website will serve to preserve some of my "family recipes" and to kindle an interest in traditional cooking among the younger families in a not always traditional way.

Enjoy!
With much love, Beve