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Frog Eye Soup
aka Pasta and Carrot Soup
This is my children's favorite soup, hands-down. I do make my own chicken broth and think that makes almost any soup recipes taste better, but feel free to use canned broth. I would not use bouillon as it it would be too salty for my taste. We use ancine de pepe pasta, shaped like small round balls. There's a recipe on the side of the box called Frog Eye Salad and hence our name for this soup.
- 8 cups chicken broth
- 3 carrots, peeled and thinly sliced
- 3/4 cup small pasta (the smaller the better!)
- 1/2 tsp parsley
- 1/2 tsp marjoram
- 1/2 cup grated Parmesan
Heat the broth to simmering and stir in the carrots. Cook at a low simmer for about 8 minutes, then add the pasta and cook until it's done, stirring now and then. For the ancini de pepe that takes about 9 minutes.
Stir in the herbs and cheese. Pass some extra grated Parmesan at the table so people can sprinkle on more if they like.
Variation: When you want a more complete "soup as the entire meal" dinner, you can make a variation of Stracciatella Soup, also similar to Italian Wedding Soup. Just add some spinach or chard sliced in thin slivers and some frozen meatballs. Just before serving beat together two eggs in a small bowl, then pour slowly in the soup while you stir. The eggs will cook and look like rags, which is what I'm told stracciatella means.