Hi, I’m Caitlin with Cooking with Caitlin and today, we are at Club Morgan’s butcher block.
Just some things to know about your bride soup and how to buy your ingredients in terms of your stock. I always recommend buying a lower sodium broth. There are tons of options nowadays—buillion cubes, boxed, cans, lower fat, lower sodium, organic. Too much is potentially overwhelming but I always stick with the 33% or however much lower sodium broth. The reason being is then you can control the salt yourself. If you like it a little saltier, add it yourself. Let’s get cooking.
Today, we are going to be learning how to make homemade bride soup, my family’s version in my friend’s kitchen.
The base of the soup is chicken stock. The next thing we’re going to need is Acini di Pepe which is just a simple type of pasta, little ball shaped. If you prefer stars, whatever you like you may use. And also some frozen chopped spinach, two eggs and your favorite green can Parmesan.
Throw it in your pot and bring it up to high heat because we have to boil the pasta. While waiting for the broth to come to a boil, we can start to prepare what’s going to be the egg dumplings for the last step. Take two fresh eggs and stir it in to a little bowl and add between—like 1/3 of a cup of Parmesan, an approximation if you will. And then, just combine the two.
Now that our stock is up to a boil, here’s one large ice cube of frozen chopped spinach and then just about half a cup of the Acini di Pepe. Now, you have to wait about 8 minutes to let the pasta cook through.
Now that the pasta is finished cooking and the spinach is completely dethawed and the broth is boiling, we’re going to add our egg and cheese mixture right into the boiling broth to create this light and fluffy dumplings that will float on top. The difference between my family’s bride soup and everybody else’s is that ours doesn’t have meatballs in it, so it’s not as hard and it’s just as good.
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