(I am taking the liberty of reposting Pansy's Italian Soup recipe (and, for those who are wondering, it was not made with real Italians....) She originally posted this in a comments box over at the old blog and I wanted to be able to index this with the other recipes --Peony)
The soup I make in Italian is pronounced "ee-drake" but I have no idea how it is spelled.
I make it by boiling boneless chicken thighs all day long and straining the scum off the top. I add chopped up carrots, celery and onion. Let that simmer like all day long.
I take some farina mix it with an egg, parsley and romano cheese (grated) with my hands. I roll it up and let it dry out. When it dries up and gets hard, I grate it into the soup. Before serving I add some fresh spinach leaves and cover for a couple of minutes. I do not usually make the little meatballs too out of laziness.
You serve the soup after antipasto with grated romano on top.
We had this last night!