295991 Tue Feb 03 20:14:52 -0800 2004 10 27 General Chowhounding Topics 0 1628853 Irish here, I haven't a clue. I made one that called for whisking 4 eggs with a 1/2 cup of romano cheese into the soup at the end. It did not thicken, and it now looks...mealy. What did I do wrong. I have made Avgolemono Soup before, and incorporating the eggs into the broth made it creamy and wonderful. Help please...Dawn Tue Feb 03 20:14:52 -0800 2004 0 d2u 1 1628854 Check out the current issue of Saveur (Top 100 issue). It has a short piece on making sopressata and Italian wedding soup. Tue Feb 03 20:45:07 -0800 2004 1628853 0 Professor Salt 2 1628859 I made the Saveur recipe on the weekend and it's excellent. I doubled the recipe, it's been getting better every day when reheated. It didn't call for any egg to be whisked into the broth, just an egg yolk in the meatballs, I used the whole egg. Didn't want to waste the white. Tue Feb 03 21:46:55 -0800 2004 1628854 0 Middydd 3 1628862 It was really good up until I whisked in the eggs. It still tastes good, but the eye appeal isn't there. I am not sure what I can do to fix it, but I will try. Tue Feb 03 22:29:37 -0800 2004 1628859 0 d2u 4 1628998 Why don't you try straining out the solids (meatballs & noodles, etc) & throwing it into the blender for a few seconds (perhaps w/ an ice cube), actually doing the exact same thing you would do to a hollandaise, if it curdles! Thu Feb 05 08:15:47 -0800 2004 1628862 0 Moyn 1 1628864 I read the Saveur recipe, and it didn't sound like weddding soup to me. But...I suppose any soup can be called wedding soup. To me, wedding soup (maritata) is a chicken/cream broth with capellini pasta. Simple to make...homemade chicken broth (2 cups), half & Half (2 cups), 3 egg yolks beaten in (temper first) and add cooked capellini. You could also say its a sauce supreme with pasta. For elegance, add a healthy pinch of saffron. Tue Feb 03 22:52:26 -0800 2004 1628853 0 Jim H. 1 1628873 Did you temper the eggs by whisking in a little hot broth into the eggs before adding the eggs to the pot? Sounds like what happens when you don't temper, the eggs scramble instead of incorporating into the broth. Perhaps you can strain it out? Tue Feb 03 23:50:31 -0800 2004 1628853 0 crazycake 1 1628907 Don't hate me, but I like the Campbell's italian wedding soup. It probably isn't authentic, but it's tasty. I'd like to try the real thing! Wed Feb 04 13:00:13 -0800 2004 1628853 0 rudeboy 1 1628918 I don't think that the egg was supposed to thicken the soup. The egg was most likely supposed to have an effect like egg drop soup- like a quasi egg noodle. I have an authentic recipe- It consists of Chicken broth,chicken pieces,can use celery, anci de pipi(very small dot pasta) swiss chard greens, carrots, can use tomatoes, (not a lot) just a few pieces.- must have small meatballs- the greens and small meatballs make it wedding soup in my book. My grandmother made a "spanish bread" -lots of eggs- and baked it like cornbread and cut it up in crouton size and served it with the soup- I would have to get that recipe- don't have it now- if your interested let me know.Progresso Chickarina soup looks like my grandmothers- but hers was better. Wed Feb 04 14:02:51 -0800 2004 1628853 0 denise b 2 1628931 That's what Kyle Phillips on about.com says makes the soup authentic, greens and meatballs. There are lots of variations but those are the essentials. Wed Feb 04 15:02:37 -0800 2004 1628918 0 Middydd 2 1629028 I totally agree that the egg is not intended to thicken the soup, but rather to be like an Italian Stracciatelle ("little rags, I think-). If you want the egg to be in larger pieces and more discernible, do not stir the soup as much (or barely at all) as you add the egg mixture. Spinach is acceptable in place of the Swiss Chard, and it must have the mini meatballs and Pastina. I've never had it with tomatoes, nor do the versions around here include celery or carrots in the final stock, but those Spanish Bread croutons sound like a tasty addition. Thu Feb 05 11:31:37 -0800 2004 1628918 0 h2obemo