Soup is usually warm and it is homemade by combining ingredients such as meat, with vegetables, stock, and water. The flavors are extracted and this then forms a broth. Traditionally, soups are classified into two main groups; clear soups and thick soups. Broth is made from cooking vegetables, meat or fish in water. This is also called bouillon. Consommé, is a clear meat or fish broth, served hot or cold. It is often used as a base for other dishes and soups. Then there are stews, which is a thick soup-like broth containing meat and vegetables. Soups have generally more liquid than stews. Bisques are made from pureed shellfish or vegetables and cream is added to make it thicker. Stock, is a liquid that is strained after cooking vegetables, meat, or fish, and other seasonings in water.
In 1897, a chemist named Dr. John T. Dorrance, with the Campbell Soup Company, invented condensed soup. Condensing, allows the soup to be packaged into a smaller can and sold at a lower price than other canned soups. This soup usually doubles in volume by adding a “can full” of water or milk. Today Campbell’s Tomato, Cream of Mushroom, and Chicken Noodle are the three most popular canned soups in America. Canned Italian style soups, such as Minestrone or Italian Wedding Soup, are also among the most popular. Canned soup has added a convenience to today’s way of preparing an easy warm soup for your family. Microwaveable bowls have expanded the ready-to-eat canned soup market, by offering an easy way to have a flavorful lunch especially in the workplace.
|January 1968 |
From left standing, myself, my mom & dad,
my brother Chris & my grandmother Julia
|My mom's Ricotta Ball Soup|
2 lbs of Ricotta Cheese (Polly-O)
4 cloves of peeled whole garlic
Fresh cut parsley / a handful
1 cup of bread crumbs (unflavored)
3/4 cup of fresh Pecorino Romano grated cheese
Salt and pepper to taste
1/4 cup of vegetable oil
3 to 4 quarts of water
Put water in a wide but not deep pot. (Dutch Oven) After water is boiled put in 4 cloves of peeled garlic. Add about 1/4 cup of oil to water. Then add fresh parsley and about 1/4 teaspoon of salt. Lower water to a simmer; meanwhile prepare the Ricotta Balls mixture.
Mix together in a large bowl, ricotta, eggs, grated cheese, salt, pepper, and the bread crumbs. After combined, roll the mixture into small balls, (like meatball shape) make sure they are small, they will expand when cooked. (Like golf ball size) Once they are shaped into balls, place carefully in simmering water to cook. Cook them for about 20-30 minutes. Turn them very carefully in the pot as they will break apart. They tend to puff so do not overcrowd them. The water which becomes the soup, turns a little creamy from the cheese of the ricotta balls, and has the flavor as well. This recipe makes about 30-35 balls depending on how big you make them.
Till Next Time…………
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