Background

Hello everyone! My name is Harry, the creator of this blog. I started this blog in high school my senior year during one of my culinary classes. All the recipes dating before September 2013 are from my high school culinary classes. All of those recipes I changed around both the ingredients, adding and removing some, and amounts, increasing or decreasing, to make them my own recipe. Most of the pictures are of the dishes I made, some I forgot to take a picture of and are pictures from online that resemble the dish. Recipes that date from September 2013 onward are from my time at Johnson and Wales University, were I am studying culinary arts. Currently I am a freshman there, and the recipes are ones I made throughout my classes. I hope you enjoy making these as much as I do.

Wednesday, January 30, 2013

Greek Wedding Soup

Another hearty soup choice thats great for all. The meatballs compliment the broth and pasta perfectly and give off their own delicious flavor. This soup is a great alternative from chicken noodle soup for anyone who wants a change.

Ingredients:
             3 1/4 cups water
             2 chicken bullion cubes
             1 tbs minced onion
             2 small carrots minced
             1/3 cup very small pasta
             1/4 pound hamburger
             1 tbs parmesan cheese
             2 tbs bread crumbs
             1/4 tsp garlic
             2 tsp parsley

Place into deep pan and bring to boil

             3 1/4 cups water
             2 chicken bullion cubes
             1 tbs minced onion
             2 small carrots minced

Turn heat to simmer and continue to cook for 5 minutes

In another pan fill half with water and boil

Add          
             1/3 cup very small pasta

Boil for 8 minutes or until noodles are soft

Drain, rinse and pour into broth

In a large mixing bowl mix until everything is completely combined

             1/4 pound hamburger
             1 tbs parmesan cheese
             2 tbs bread crumbs
             1/4 tsp garlic
             2 tsp parsley

Shape into marble sized circles

Place meatballs into simmering chicken stock for 6 minutes

Meatballs will rise to the surface and continue to cook

Pour into bowls and enjoy

picture from rachaelray.com

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