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Italian Wedding Soup
Posted on 1/8/22 at 11:41 am
Posted on 1/8/22 at 11:41 am
Had this at restaurant in New York recently, and it blew me away.
Came home and tried a recipe from NYT Cooking. It was good but not great.
Anyone got a killer “from the Old Country” recipe?
Came home and tried a recipe from NYT Cooking. It was good but not great.
Anyone got a killer “from the Old Country” recipe?
4
Posted on 1/8/22 at 5:55 pm to JudgeHolden
What restaurant in NY did you have it?
Posted on 1/8/22 at 7:11 pm to JudgeHolden
I have made a version from Bon Appetit several times, and it is good. I don’t know how it stacks up to the old country or how authentic it is, but it’s tasty.
Escarole and Orzo Soup with Turkey Parmesan Meatballs LINK
They call for 1.25” meatballs. I prefer to make them much smaller, like marble or pea size, so they fit on a spoon and don’t have to be broken up when eating the soup.
Escarole and Orzo Soup with Turkey Parmesan Meatballs LINK
They call for 1.25” meatballs. I prefer to make them much smaller, like marble or pea size, so they fit on a spoon and don’t have to be broken up when eating the soup.
Posted on 1/8/22 at 7:48 pm to JudgeHolden
I've done two marriage soups. One without chicory leaves and so I used watercress (which has that peppery quality like chicory greens), and one with the chicory greens. I liked both.
Most recipes call for it, but I wasn't close to a source, so the first one I did, was this one with watercress:
LINK
Then I finally found some and did this one:
LINK
Escarole or frisee work too.
I like this guys video, you can put on the Closed Captions and translate where needed, but you don't really need to know the words: LINK
Most recipes call for it, but I wasn't close to a source, so the first one I did, was this one with watercress:
LINK
Then I finally found some and did this one:
LINK
Escarole or frisee work too.
I like this guys video, you can put on the Closed Captions and translate where needed, but you don't really need to know the words: LINK
This post was edited on 1/8/22 at 7:51 pm
Posted on 1/8/22 at 8:05 pm to JudgeHolden
Love this dish, but from now on I'll keep the acini de pepe pasta separate until dished out for each person. The next day my soup was mostly gone, absorbed by the noodles.
Posted on 1/9/22 at 12:45 pm to Mikaelomo
quote:
Love this dish, but from now on I'll keep the acini de pepe pasta separate until dished out for each person. The next day my soup was mostly gone, absorbed by the noodles.
This can be a problem when making soups with noodles or rice. They absorb the liquid and expand turning into mush.
Posted on 1/9/22 at 2:39 pm to Gris Gris
quote:
This can be a problem when making soups with noodles or rice. They absorb the liquid and expand turning into mush.
I always cook the pasta separately to avoid this problem.
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