Non-Italian Wedding Soup Recipe


So, I have always wanted to make wedding soup, but have never tried it.  Until now.  Skip to the end if you just want the recipe and none of my shenanigans.

Wedding Soup à la AiXeLsyD13

Wedding Soup à la AiXeLsyD13

Soup Collage #4

Wedding soup recipes abound on the internet.  Some people are vehement that theirs is the “right” way.  Apparently the inclusion of pasta is a beans-in-chili-like debate.  I would guess that it depends on your region, heritage, and family traditions.  I have none of these ties.  I’m just a yinzer that likes food.  I did reach out via Facebook to see how others do it.  I wanted to try to make the soup because of the tiny pasta, I think.  I may have also made some other “controversial” decisions.

Pasta.  Even though real Italians apparently don’t include pasta in their soup, I am not Italian.  Not remotely, even.  Seriously.  My wife got me the DNA thing for my birthday a few years back and I’m apparently super English, Scottish, Welsh, & Irish with a bit of Scandinavia and the Iberian Peninsula thrown in.  I had to Google the Iberian Peninsula. So, as a Yinzer I am making a stand with pasta in the wedding soup because that’s how I have seen it.  Orzo looked too much like rice,and rice in soup is gross.  (I know, it is an entirely different consistency.  Just accept the fact that rice in soup is gross, you’re wrong if you disagree, and read on.)  I did most of my shopping at Aldi, but they had no tiny pasta… so I went to Giant Eagle and got Acini De Pepe.  I could have also easily gone with what Barilla calls Pastina (neat tiny stars!) and apparently is not even a thing or it’s a generic thing.

I chose to make the meatballs myself, because I like making meatballs.  They’re big-ass meatballs because I have poor portion control and couldn’t use the mellon-baller to effectively help reel it in, and who wants a little tiny meatball anyway?  I used beef, because cows are tasty.    I typically don’t do the lamb/veal/pork mix in any meatballs or meatloaf, so why start now?  I also opted for ground beef in lieu of chicken or turkey, because beef.  Sheep are for making blankets, not eating… unless you like eating meat that tastes like wool blankets.

Would you just look at the size of that thing?In my meatballs, I use Kraft Roasted Red Pepper Italian dressing & crushed seasoned croutons.  I also tossed in some extra spices (onion & garlic powder, salt, pepper, and whatever “Italian Seasoning” is), two eggs, and parmesan/romano “shake cheese.”  (Does anyone else call it that?)  I generally crush the croutons with my hands, but since I was apathetically trying to make smaller meatballs and my 3yo was my helper, I put some in a sandwich baggie and smashed to crap out of them with the shake-cheese bottle.  Why use bread crumbs when you can smash stuff?  I could totally skip the dressing & toss in whatever spices… but I tried this one time with meatballs to go with spaghetti or lasagna and we liked it, so it stuck.  We cooked them in 2 frying pans, because it seemed quick.  I like to bake meatballs sometimes too.  This really could be a 7-day damn project of soup.

meat n' veggiesA lot of wedding soup recipes call for shredded chicken.  I never really noticed it in the wedding soups I had eaten until at a recent wedding where they left the chicken in sizable chunks.  Maybe it was an accident?  I have no idea, but I liked it.  I felt like I was taking a bite of something instead of creepy little chicken strings being used as a garnish.  Also, I decided to cheat and not make stock… or I probably would have roasted then boiled the shit out of a chicken carcass and produced some shredded chicken as well as tasty stock.  I grilled the chicken in the manliest way possible outdoors over an open flame like our cavemen ancestors.  OK, I cooked it on a counter-top panini grill and attempted to give it some nice criss-crossed grill lines before letting it cool and cutting it into “cubes” with less knife skills than Stevie Wonder.  I wanted to know I was eating chicken.  I probably put some season salt on it.

MirepoixI made a mirepoix, I think.  I put some butter in the bottom of the soup pot, and heated up some finely chopped carrots, celery (stalks and some of the leafy top), onion, & a bit of parsley and the lazy-people chopped-up-already in a jar garlic.  Did those last two mess up the mirepoix?  Salt and pepper went in there too, because the Food Network says to season every step or something like that.

Then I added some random boxes of stock & broth from Aldi.  Really.  I couldn’t decide.  So, I got lowfat (that’s all they had) chicken stock, chicken broth, and low sodium chicken broth.  They were all those creepy giant juice-boxish containers that no doubt every chicken aspires to reside in someday.  I almost bought a vegetable stock, but didn’t.  How do you get vegetable stock anyway?  Isn’t that just broth?  Isn’t the difference between stock & broth the inclusion of bones?

After that, I added the meatballs and chicken and let it boil for a bit.  Maybe on like 7 or 8?  I hate when recipes say “medium-high” heat.  Give me a number, damnit.  There are numbers on my oven.  Are they there for no reason?  How long?  I don’t know.  Long enough to chop up the “fresh” spinach.

My helper.I went for the fresh spinach in a plastic box at Aldi.  I didn’t see any with the produce, didn’t catch it in frozen, and bought a can as backup just in case.  They didn’t have any endive or escarole that I noticed.  I wasn’t sure about Kale but may try that next time.  I probably could have added the canned spinach too… it could have used a bit more maybe?  Although, my meatball helper who crushed about 4 or 5 meatballs after we cooked them wasn’t a big fan of the soup itself because “big kids don’t like spinach sometimes.”  She will eat pasta, grilled chicken, carrots, and meatballs all day every day.  But the spinach was a no-go I guess.  I think I added about 4 cups of water and 2 chicken bullion cubes in there somewhere.

I added the spinach and the box of acini de pepe at the same time.  I let it go for the recommended 9 minutes.  I know I had been advised to not do it that way.  Cooking the pasta separately first then adding the rest of the soup over it in a bowl would be the level-headed thing to do.  I was ready to eat by that point though, so in it went.

It was delicious on the first run if I do say so myself.  Upon having leftovers, the acini de pepe swelled to ridiculous proportions.  Ha ha.  Next time I will cook the pasta first or only use half of a box.  Or, I will do it the same way and have wedding pasta.  Your soup means nothing to me!  My total meat and carb domination can not be culled.

Well, on to the recipe if you even made it this far:

 


Non-Italian Wedding Soup Recipe:

This is not your ordinary recipe.  I don’t measure much.  I just throw stuff into a pot, especially with meatballs and soup.  Obviously, use whatever you have on hand.  Make substitutions.  This is a recipe in the loosest sense of the word.  This is how I did it this time.  I may do it different next time.  There probably are some good details above that I neglected to mention down here.

Thanks, Alfred.

The Meatballs:

  • 3 lb. Ground beef (I think it was 80/20?)
  • Seasoned Croutons (grab your favorite)
  • Kraft Roasted Red Pepper Italian dressing
  • Seasonings
  • 2 eggs, beaten.
  • Parmesan/Romano “shake cheese”

One day when making meatballs, I grabbed the dressing & croutons because they were on the counter.  We were probably having salad with our spaghetti or lasagna.  It’s just breadcrumbs & oil with some seasonings in it.  I usually smash the croutons by hand, but crushed some of these with a plastic sandwich bag & the Parmesan cheese container since I was trying to make smaller(ish) meatballs.   I added some more  spices (see below) with the beaten egg, and mixed the meatballs by hand.  I used a fancy mellon-baller with an ice-cream-scoop like trigger mechanism that my mom had given me for a few of them, to measure… but they got out of hand easily and I had my 3yo helping.  So, they were probably bigger than they needed to be.  How much dressing and croutons?  Eye it.  I do.  I like meatballs that are mostly meat, not bread.

The Soup:

  • A few handsful of Carrots (I started with the baby-cut ones because the kids snack on them.)
  • Maybe ⅓ of a bunch Celery? (I chopped up the stalks & some leaves.)
  • An Onion
  • Fresh Parsley
  • Spinach – I got a box of the “fresh” stuff from Aldi.
  • Grilled & poorly diced Chicken Breasts (I did mine on the panini grill)
  • Home-Made Meatballs (…or use frozen ones from the store.)
  • 3 creepy juice-box-like broth/stock containers. I literally got 3 different kinds of chicken broth.
  • 4-sh cups water
  • 2 chicken bullion cubes
  • Minced garlic in Olive Oil (because I’m lazy & don’t want to mince my own.)
  • Butter (enough to cover the bottom of your soup pot when it melts)
  • Parmesan/Romano “shake cheese”
  • Shredded Parmesan (Aldi had a fancy little container.)
  • De Cecco Acini De Pepe

Mmm...I started out with the butter melting on the bottom of the soup pot, then added the carrots, celery, onion, & some parsley.  I sauteed that for a bit, then dumped in the 3 weird juice boxes of chicken broth/stock over top of that and brought it to a boil.  I reduced the heat a bit, and added the chicken and meatballs.  I let it get back to a boil and added some of the shredded Parmesan & Parmesan/Romano shake cheese to the broth.  I let that simmer for a bit and eventually added -ish more cups of water and 2 chicken bullion cubes.  (Maybe beef bullion would have been cool here?)  Once that boiled again, I added the pasta & spinach & boiled for another 9 minutes.  It was tasty.  I burned my tongue.  Let it cool.  Be patient.

Spices…

  • Season All
  • Paprika
  • Onion Powder
  • Garlic Powder
  • Crushed Black Pepper
  • Sea salt
  • White Pepper
  • Crushed Red Pepper
  • Italian Seasoning
  • Parsley Flakes

When I refer to seasonings or spices, it could have been any combination of these.  I just grab & shake whenever.


Please, let me know if you tried your own inspired by this one.  Let me know if you do your own a totally different way.  Let me know what I did right, or let me know what I did “wrong.”  Thanks for reading!

Boiling Soup

Check out some of my past recipes:

 

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Chick-fil-A-Go-Go! 🎸🎤🎧🎵🎶


OK, so it’s been a while since I’ve been productively making music & actively writing songs.  Apparently the bug never goes away.  I have been thinking about doing punk rock-ish kids songs for a while.  (The Sablowskis beat me to it!)

Yeah, there is the AiXeLsyD reunion gig coming up… whenever that is, and it doesn’t seem like Ernie and the Berts was all that long ago.

I saw a contest online last week and it sparked me to get my ass quickly in gear. Music Go Round in Monroeville is holding a guitar giveaway, and I have been mentally drooling all over Eastwood Guitars online for quite some time. The Side Jack is pretty awesome!

It would be really cool if you could help me win this axe by clicking “like” on this post: https://www.facebook.com/video.php?v=698216686929723&permPage=1

It may help to follow or like the Music Go Round Monroeville, PA Facebook page too.  It has to be on that post on their page, no “likes” here or on my link(s) to it on my Facebook profile count.  Voting is only open this week, they pick a winner on the 27th!

As far as the song goes, I threw it together in under an hour with a downloaded app for the tablet, using crappy headphones, the built-in mic on the tablet, and my acoustic guitar down in the basement.  I think it shows.  But, I still think it’s a hooky tune with some potential.  I may have to recruit a few of the usual suspects or even some unusual ones to help me complete the process.

Molly is absolutely terrified of the Chick-fil-A cow.  My guess is that other kids are too. Seems like we can find a whole lot more to relate to with some feet-tapping tunes!

Chick-fil-A-Go-Go

Chick-fil-A-Go-Go

NOT a fan of the cow.

A post shared by Eric Carroll (@aixelsyd13) on

💸💰💵 Go team #NoLobsterOmelettesPlease! 💸💰💵 | #FoodAllergy Walk #Pittsburgh


📣 So, I have 1,103 “friends” on Facebook, and 985 “followers” on Twitter. If everyone gave just $1 to the FARE 🚶walk for Food Allergies in Pittsburgh this year on Sept. 14th, I’d have $2088 donated. If you all gave $5, that would be $10,440. (OK, if you follow me on both social media platforms, you’d technically have to donate double.)

Please consider taking a few minutes to follow the URL, and donating a buck or two so we can raise #FoodAllergy awareness, and work towards a cure for Molly’s egg allergy and my shellfish/crustacean/mollusk/deathfish allergy. Our goal as a family is a measly $300 and we have $100 so far. I would be so grateful and proud if we could surpass that goal. Thank you for listening (reading), thank you for considering, & thank you in advance for any donations.

[Also: This involves no video-ing, no wasted water, and no whining about how not-helpful a viral campaign is even though it clearly worked. Good job #ALS people!]

http://www.foodallergywalk.org/pittsburgh2014/carrollfamily

💸💰💵 Go team #NoLobsterOmelettesPlease! 💸💰💵

Thanks to @RowdyBBQ for the box in the mail today! #BBQ


If you know me, you know I dig BBQ.  You also probably know that Rowdy BBQ is one of my favorite BBQ joints, if not the favorite.  Different moods & days for different BBQ, right?  I could eat from Rowdy BBQ every day.  Health be damned!

This all started last week when I Instagrammed/Tweeted this:

And I got a reply:

Like I said, the pulled pork was absolutely delicious.  But, I’m not gonna turn down free brisket twice.  What am I, crazy?  So, I emailed them.

Today, the mailman left a nifty surprise on our porch:

Rowdy BBQ - Gift Certificate & BBQ Sauce

Rowdy BBQ – Gift Certificate & BBQ Sauce

Rowdy BBQ - Box in the mail!

Rowdy BBQ – Box in the mail!

Rowdy BBQ - Goodies!

Rowdy BBQ – Goodies!

Rowdy BBQ - Business Card

Rowdy BBQ – Business Card

Thanks to “Rowdy the Rooster” & Steve for taking the time to go way beyond simple customer satisfaction!

Speaking of Rowdy…  I hope he’s only temporarily headless?  I noticed that the famous (infamous?) sign only had hands when I was there.

If you’ve never had the BBQ here, I recommend everything.  Ha ha.  Generally I go with the sampler so I get ribs & chicken or a brisket if I have a somewhat slightly smaller appetite.  The Big Pig is also incredible, pulled pork & cheese sauce on a giant bun.  I also like the pierogies.  Mmm.  I’m going to have to use this gift certificate pretty damn soon.

I look forward to using this sauce at home.  Lately I’ve been using the Yuengling Black & Tan Honey Barbecue sauce, but this will be all kinds of delicious.  I can say though that it can’t be nearly the same as when they cook it.

Thanks again, Rowdy BBQ!

Yinzburg makes some tasty BBQ for y’all…


YinzBurgh BBQ on UrbanspoonLast night before the band played a show in Bloomfield, my wife & I stopped with some friends at Yinzburg BBQ on Baum Blvd. in Bloomfield.  Last time I was in that building it was a Roly Poly, and it’s certainly a different place now.

Yelp | Pittsburgh BBQ

Yelp | Pittsburgh BBQ

I’m a huge fan of BBQ and I have been reading great reviews about the place online, so I was very anxious to check it out.  (Also, I’ve been in a BBQ mood lately.)  Of course with the whole shellfish allergy thing, I took a look at the menu online before we went down.  My mouth was watering at all of the delicious prospects.  Thankfully, there is no deathfish present on the menu.  I’ve sadly gone to places before that have had daily specials or menu revamps that aren’t online… so I decided to send them an email.  I was met with a quick, friendly & inviting reply from owner & chef Richard.  His philosophy seems to be summed up in his email signature:

1. Barbecue is a cuisine; Barbecue sauce is a condiment!
2. The sauce is served on the side.
3. The love is in the rub!

When we walked in we were greeted by a woman with a sweet southern accent who asked us if we had ever been there before.  We indicated that we hadn’t & got a lesson in the 4 main & 2 hot barbecue sauces.  I liked the vinegar one & the signature red…  And, I liked that you could get 2 different ones with your meal.  Next time I might get the mustard sauce.

I had the brisket & pulled pork combo with the signature red & vinegar sauces (served on the side, so you can apply or dip however you like), the coleslaw, and a root beer from Natrona.  I tried both meats sans sauce, and they were incredible.  I found myself having a hard time deciding which sauce I liked better with which meat.  The coleslaw was creamy and flavorful.  I also had a sample of my wife’s mac n’ cheese (she got a delicious looking half chicken), and our friends’ collard greens.  The mac n’ cheese was nice & creamy and the collard greens were delicious.  I’ve sadly never had any until now.  We even had a very satisfied vegetarian in our midst who seemed to really like the smoked tofu wrap.  It’s not every day you find a BBQ place that serves vegan and vegetarian items.

There were two 2-seater tables outside, and 2 tables with standing room only inside.  We stood as we dined,negotiating around the mountain of food in front of us.  Halfway through the meal, I was already planning what to order for my next visit.  Next time it’s chicken & ribs… maybe the black eyed peas on the side.  Next time will also be soon!  They asked us to tell our friends… and if you’re reading this… you’re my friend, and you need to go check this place out!

I was so enamored with the food… I forgot to take a photo to upload to UrbanSpoon… oh well, maybe next time!

New BBQ Joints?


Pittsbugh BBQ Co. - Brisket Sandwich

Good BBQ helps to grow healthy sideburns.

Well, you probably know I like barbecue.  I’m a big fan, and I’m always willing to try out new places.  Well, new places that don’t have shrimp or other deathfish on the menu.  I’ve scoped out the web sites three places I haven’t tried… perhaps they’re rather new?  Can anyone tell me if they’ve been to any of these places & what they think?  (Or if they have any stuff on site that’s not listed on the online menu?)

Perhaps, like movie nights, I can organize a Pittsburgh (& surrounding area) BBQ tour?  Would anyone be interested?

I’d like to check out the following BBQ restaurants…

Of course we’d have to hit my favorites… Brentwood Express Rowdy BBQ, Pittsburgh Barbecue Co., & Clem’s Cafe!

Were else are the deathfish-free BBQ joints in in & around the ‘Burgh?

A wing tour has been suggested, but 95% of the places that fry wings also fry deathfish, so I’ll stick with Gooski’s.

A CONTEST FOR YOU! Gimme a recipe, win some Bronco Berry Sauce.


240 Packs of Bronco Berry Sauce!

Want 13 of these?

OK.  If you’ve been reading my blog, you know that I have an entire  case (& a little more) of Arby’s delicious Bronco Berry Sauce just taking up space in my dining room.  I would eat it all if I could, but it’s probably not an achievable (or wise) goal.  Sadly, my Bronco Berry Sauce will have to go without its perfect partner Arby’s delicious Jalapeño Bites… as they have not yet returned to the menu here in Pittsburgh.  Perhaps there is still reason to Occupy Arby’s even if Hala asked me nicely not to?

I’m left with a few tasks… figuring out what to do with the sauce besides dunking Tyson’s chicken tenders in it, and trying to pawn some off on friends, family, and maybe even a busker.  It expires in June, and I’d hate for any (more) to go to waste.

I was thinking it may make an excellent glaze for meatloaf, or even as an internal ingredient.  It would also probably be good as a glaze on grilled or baked chicken, but I’m guessing the high sugar content would make it blacken quite quickly.  I wonder if it will freeze?  A Bronco Berry Popsicle could be either incredible or disastrous.  Would there be a way to work it into an icing (or again as an ingredient) in a chocolate cupcake?

My readers and commenters are obviously the most enlightened and intelligent group of people I know, so I’m turning to you for ideas.

I promise to wrap it better than my last gift from Arby's if I need to mail it to you.

I promise to wrap it better than my last gift from Arby's if I need to mail it to you.

Here’s where the contest comes in.  Give me your recipe for something including Arby’s Bronco Berry Sauce as an ingredient.  You may want to familiarize yourself with it if you’ve never tried it.  The name is misleading, it contains no berries or horses.  It’s sweet, it’s spicy, it’s awesome.  This will be like Chopped or Iron Chef, except instead of TV fame and butt-loads of money the prize is… Let’s say 13 packs of Bronco Berry Sauce, because I like the number 13.  Also, I’m not Alton Brown or Ted Allen.  If it’s really good, we’ll maybe eventually have to make copycat recipes to continue making the prize winner.

You have until Friday May 4th to get your recipes to me.  I’ll post them in a blog, put up a poll, and have the readers vote.  We’ll close the poll & pick a winner on May 13th.  You can enter multiple times within reason.  Voting will happen with the little poll widget here, so encourage your friends, neighbors, family, and even enemies to vote for you.

The only way to enter: You can email your fantastically delicious recipe to world.and.lunar.domination@gmail.com with the subject containing the hashtag “#Bronco13” & the name of your recipe.  We’ll annoy people with it on Twitter, Google+, Pinterest, & wherever else hashtags work.

In the event of a tie, both of you will get 13 packets of Bronco Berry Sauce.

What are you waiting for?  Get to work!