Italian Wedding Soup

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ITALIAN WEDDING SOUP

 

The greatest soup ever made! The greatest soup ever made, that’s quite a statement and it’s debatable, and though I’m saying this I know that it may not be, but everyone has their own taste and though I love any number of other wonderful soups like; Vietnamese Pho, Chinese Roast Duck & Wonton, good old American Chicken Noodle Soup and others, if I was forced to pick one as my # 1 very favorite soup of all, it would have to be this, Italian Wedding Soup. So if it’s not the World’s greatest soup of all (Vietnamese Pho maybe) then it is without question one of the greatest anyway. And how can it not be great, made of tasty chicken broth with escarole and the thing that puts it into the greatness category, the little Meatballs? An Italian Soup that has Meatballs in it, what’s not to love? Well, I guess it depends who you ask, but if you ask an Italian-American, guess what? “Italian Wedding Soup is the greatest soup of all!” The combination of fresh homemade chicken broth, with pieces of chicken, escarole and of course those yummy little meatballs that every Italian holds so dear, that’s Italian Wedding Soup, and the first bowl I ever had, wow! I was a little boy and my mom made it for us. “Here Daniel, Italian Wedding Soup, it has little meatballs in it,” Mommy said as she placed the bowl of soup down before me. I couldn’t believe my eyes, little meatballs in soup, what could be more magical to a little boy of I don’t know five? Yes, I remember that first bowl, and I don’t know how many hundreds of bowls of this most pleasing soup I’ve had since then, too many to count, but everyone just as tasty and whimsical as the other. It’s the Meatballs, it’s Italian Wedding Soup and there’s not any soup that’s better. I just love it. How bout you?

 

 

Excerpted from MANGIA ITALIANO, set for October 2016 PUBLICATION  ….

 

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Amalfi Coast Limoncello Recipe

 

 

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Bottles of Homemade LIMONCELLO

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My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI ,  ITALY

On The AMALFI COAST

 

RECIPE :  AMALFI COAST LIMONCELLO

 

INGREDIENTS :

  • zest of 6 or 7 large organic lemons
  • 1 litre or quart of pure grain alcohol or vodka
  • 5 cups (1250 ml) water
  • 3 cups (700 gr) sugar

Preparation :

Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar.  Try to avoid the bitter white pith of the lemon skin, under the yellow zest.

Add the alcohol to the jar with the lemon zest.

Cover the glass jar with plastic wrap and store it in a cool place for 7 days

On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.

On the seventh day: Strain the lemons peels from the alcohol and discard the peels.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Serve chilled, from the refrigerator or freezer.

 

 

 

 

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 Peel LEMONS with VEGTABLE PEELER

 

 

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Place Lemon Peels in JAR with Grain Alcholo or VODKA

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LEMONS   … Agroturismo Villa Maria, Minori

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COOKING ITALIAN

GREATEST HIT COOKBOOK

by Daniel Bellino Z

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VILLA MARIA

MINORI

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Me & The LIMONCELLO LADY , CAPRI

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MINORI, Italy

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SOPHIA LOREN

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SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

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Positano Minori Ravello AMALFI COAST

 

 

View at VILLA CIBRONE  Ravello, Italy

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View of MINORI From VILLA MARIA AGROTURISMO

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Timballo of Zucchini Flowers .. Villa Maria, Minori

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Lemon Grove, VILLA MARIA, Minori

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Cooking Italian

GREAT HITS COOKBOOK

That’s POSITANO on The Cover

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My Breakfast at  Villa Maria

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My Lunch at Villa Maria …  Pacceri al Vongole

With Vincenzo’s Homemade WINE

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Salumeria .. Minori, Italy

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Spaghetti Vongole at Da Marino, Napoli ITALY

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SORRENTO

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Fiat 500   …. Sorrento ITALY

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VILLA CIBRONE  … Ravello ITALY

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SUNDAY SAUCE

SUNDAY SAUCE by Daniel Bellino Zwicke

 

 

 

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