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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Thank you to our #FoodAllergy allies!


I’d like to once again say thank you from the whole family to everyone who took the time to spread the word, and especially those who were able to make a donation to support us in the Pittsburgh FARE Walk for Food Allergy this year!

FARE Walk for Food Allergy 2016 - Pittsburgh, PA

FARE Walk for Food Allergy 2016 – Pittsburgh, PA

We had a great day with so many others affected in some way by a food allergy or multiple food allergies.  It’s really nice to know that we’re not alone, and that we all have the support of family and friends to enable us to get to the walk and work to make a difference in all of our lives.

Upon arrival, we did many things in a special event tent before the opening ceremony.  Several “top-8-free” food samples & small toys were handed out.  The kids colored some food allergy related pictures, decorated some foam teal pumpkins, made a beaded necklace & bracelet (Ian even threaded some beads all by himself!), danced with a DJ, played with masks in a photo booth, and just mingled with people who “get” it.

Molly also had an EMT help her wrap “Miss Daisy” (a stuffed bunny/dog/thing that was Bethany’s when she was little) in some gauze bandages, apply  a regular band-aid, and administer a practice EpiPen auto-injector with the Teddy Bear Clinic.  She did really good!  She may need to help me or any of her friends some day.

We listened to a speech by that very same brave young lady about her struggles she has had as someone with 15 allergies that can all lead to anaphylaxis.  More important than the struggles are the many things she has learned to overcome, the incredible friends she has made, and how well she has learned to adapt while moving away from home and going to school at Pitt.  She has used an EpiPen, and it has saved her life.  She leads a normal active life and is dedicating it to service to others by being an EMT!

Along our walk, there were many food allergy facts on signs throughout the zoo.  We used them to start conversations with the kids about how Molly has outgrown her allergy to eggs, how I will not outgrow mine, and how they will probably have a few friends in school with food allergies and that they need to be good friends to those kids and help them avoid their allergens and get the proper help quickly if needed!

It’s amazing that last year Molly knew at 2 years old to ask if a food item contained things like eggs, mayonnaise, or ranch dressing.  She understands now that daddy can’t eat shellfish.  She even pointed out the (incredibly creepy spiny) lobsters in the aquarium & said “You can’t eat that.”  I know Ian is a bit young to understand, but I don’t think it hurts to throw all the information out there and see what eventually sticks.

In the zoo, we had the incredible opportunity to get a photo with Victoria the elephant, pet (and get liked by) a deer, and pet some goats and sheep.  Ian loved the peacock roaming around, and I think he almost touched him.  Ha ha.  We also talked about how similar yet different Butterscotch is to all the big cats among many other animal facts that we have read  in books & on the signage there in the park.

You can check out more photos on my Facebook or Instagram, or Bethany’s Facebook.

Teach your kids not to be @$$holes about food allergies.


You need to read this:

Now.

Dig it?

On the “Super-Cool Food Allergy News” front, FARE has said they will not accept donations from Mylan until this Epi-Pen price-gouging shenanigans is resolved.  That makes me feel a lot better about asking for your donations for the upcoming Food Allergy walk in Pittsburgh.  It’s a little less messy.

As the linked article proves, we still need awareness.  We still need education.  We still need advocacy.  We still need research.  We still need a cure.  That is what all of your donations go to.

Don’t be ridiculous.


Seriously.

Epi-Pen Shenanigans.


I was going to write a blog about;

But, if you’re interested (even mildly), you have already read those things and made up your own mind.

My initial reaction was to pull out of the FARE walk for Food Allergy due to Mylan’s sponsorship.  But, that won’t do anyone any good.  We still need research.  We still need advocacy.  We still need awareness.  We still need a cure.

I have to trust that in the midst of public outcry, Bresch will be held to task.  I can hope that the rest of the good people at Mylan don’t suffer.  I currently refuse to revel in the failures of others, even if it is at their own hand.

I again would like to ask for donations to this year’s food allergy walk, and I will once again participate in the Teal Pumpkin Project this Halloween.

People like me need your help.

Epi-Pens in a Skull Glass

Don’t let Mylan’s issues prevent you from helping food allergy research, education, and advocacy.

_OOD ALLERGIES - Let's kick the F out of food allergies

Food Allergy Walk Pittsburgh 2016 (Asking for a $10 donation.)


It’s almost time for the FARE food allergy walk in Pittsburgh again this year.  Each year, I ask for your help before the walk in raising money for food allergy research & awareness/education.  This year the walk will be on Sunday October 2nd at the Pittsburgh Zoo.

I know money is tight.  I know there are a million causes worth donating to.  I know there are walks for everything these days.  So, I understand what I’m asking when I ask you to consider a donation to FARE in support of our walk.

My shellfish allergy is pretty severe, but I have learned to navigate life successfully with it.  It would be nice for people to not have to worry about these things some day.  Molly has recently outgrown an allergy to eggs, greatly in part to incredible pediatricians, local allergists involved in the FARE walk, and their advice as it is informed by the latest research and techniques.  There is still a chance that either of my kids could develop allergies later.  My shellfish allergy didn’t really manifest until I was in 3rd or 4th grade.

My plea isn’t the standard. I know not everyone has $50 or even $25 to give to a cause that may not even affect their lives directly.  I’m asking for $10 to go to FARE (Food Allergy Research & Education).  I’d rather get a bunch of small donations from a whole lot of people.

This is how my friends/followers/whatever break down on social media, and what the total would amount to if everyone managed to donate $10:

All of those except Tumblr are well over our team goal of $600.  All of them total would be $28,570.00.  I know there’s some obvious overlap, so that’s not a real number if everyone only donated $10, but it’s also not ridiculous.

Donations are tax deductible, you can opt for a receipt when you donate online, and you can read about what your donation will be used for.

If you’re reading this and don’t have $10 to spare, or your donation money is going to a cause closer to your heart, that’s cool too.  Just reading raises awareness and that is also extremely important.  You can find all kinds of food-allergy related rants and information here on my blog.  Sharing on your social media platform of choice would be really cool too.

FARE Walk For Food Allergy 2016 - Carroll Family Team Page

FARE Walk For Food Allergy 2016 – Carroll Family Team Page

Thank you for your time and your consideration.

💸💰💵 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! 💸💰💵