Soup?

sallymarie said:
I am not sure if this is an Italian tradition or not? Maybe someone can enlighten me more on this subject; nevertheless, I will never forget the first time that I went over to my husbands house for dinner. His dad was such a great cook (like my husband lol). He prepared this spread of soup in a way that I had never seen before. He separated all the ingredients into different bowls and platters! One for the chicken, another for the broth, and then one for the little bitty noodles. It went on and on! There was a bowl of carrots, celery and tomatoes, too! Nowadays, when we prepare chicken soup, this is how we serve it for family and guests!
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Very interesting, that almost sounds to me like some Asian soup preparations I've seen. One of them in particular called for thinly sliced raw beef and wulianned raw vegetables and fresh herbs, over which a piping hot broth was poured - everything "cooked" instantly in the bowl for a really fresh and fragrant taste. That's what the setup you described kind of reminded me of.

If I am making certain soups in advance, I will sometimes cook the pasta separately and add it shortly before serving the soup, so it doesn't become too swollen and mushy, and make the rest of the soup too starchy tasting.
 
I believe soup is one of those universal things? As in every country has some sort of common soup, and every eats it? I've heard of a soup that is tortellini pasta in broth, and that's prominently an Italian soup.
 
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OhioTom76 said:
Very interesting, that almost sounds to me like some Asian soup preparations I've seen. One of them in particular called for thinly sliced raw beef and wulianned raw vegetables and fresh herbs, over which a piping hot broth was poured - everything "cooked" instantly in the bowl for a really fresh and fragrant taste. That's what the setup you described kind of reminded me of.

If I am making certain soups in advance, I will sometimes cook the pasta separately and add it shortly before serving the soup, so it doesn't become too swollen and mushy, and make the rest of the soup too starchy tasting.
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Aha, Asian, thanks for your insight! It certainly does keep the ingredients from getting mushy! lol

I guess, the bottom line for me, is that this will forever be a dish carried on for generations to come because my young adult children now make the soup, just like their Italian grandfather! Whenever any of us make it, we always think of him!

I think traditions, from wherever they originate, make all food taste better! So, I say, soup on! lol
 
sallymarie said:
Aha, Asian, thanks for your insight! It certainly does keep the ingredients from getting mushy! lol

I guess, the bottom line for me, is that this will forever be a dish carried on for generations to come because my young adult children now make the soup, just like their Italian grandfather! Whenever any of us make it, we always think of him!

I think traditions, from wherever they originate, make all food taste better! So, I say, soup on! lol
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This also kind of reminded me of a Wedding Soup style recipe I was watching on Youtube. It seemed relatively traditional at first - some guy around my age was filming his Italian grandmother making her standard recipe for it. She made the broth from scratch with the chicken, pulled it out and shredded it and de-boned it, got rid of the skin, and put it back in the pot, threw the meatballs in, etc... but then totally threw me for a loop when she dumped the whole pot into some deep baking tray, and started pouring in scrambled egg, and topping the whole thing with fistfulls of shredded mozarella to bake it all in the oven. I just watched it in disbelief, lol.

 
OhioTom76 said:
This also kind of reminded me of a Wedding Soup style recipe I was watching on Youtube. It seemed relatively traditional at first - some guy around my age was filming his Italian grandmother making her standard recipe for it. She made the broth from scratch with the chicken, pulled it out and shredded it and de-boned it, got rid of the skin, and put it back in the pot, threw the meatballs in, etc... but then totally threw me for a loop when she dumped the whole pot into some deep baking tray, and started pouring in scrambled egg, and topping the whole thing with fistfulls of shredded mozarella to bake it all in the oven. I just watched it in disbelief, lol.

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Oh wow, thanks for the link! You know what I like best about it? Well, besides making me hungry! I was really drawn to the table cloth! If you are going to cook, might as well cook with the kind of table cloth Grandma uses!

Oh, and I can not believe, I did not specifically mention the much need shredded mozzarella to go on the soup before eating.

I am going to have my husband about this scrambled egg idea. I think, he is really going to like the idea and put a new twist on the soup. Who knows, maybe his dad did this too, and I never saw it, and my husband forgot all about it, or just does not care for it. Not sure, if he will be into throwing it into the oven, though.
 
I also noticed that soup is made and eaten a lot more in households compared to at restaurants. I know my Italian grandma always makes Italian wedding soup and Minestrone soup for holidays and when we come and visit. But I rarely see it on menus at restaurants and I know she would never order it when we go out to eat.
 
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