My girls love what we call “Frog Eye Soup.” I take 8 cups or so of chicken broth and bring it to a simmer, then add a couple of sliced carrots and cook 5-10 minutes. I add 1/2 to 3/4 cup of some tiny little pasta (the favorite is the little balls they call frog eyes, but sometimes I use stars or alphabet pasta) and cook until the pasta’s done. I season with some parsley and marjoram, maybe some salt depending on the broth. I serve it with some grated Parmesan. This has been a huge hit with any of their friends that have been here when I’ve made it, as well as with my parents. It’s so simple, but so good.

Sometimes I need a more substantial soup though. Last night I used this basic recipe but added a few meatballs for each of us and some greens, sliced into thin slivers. (Try rolling them up and then slicing.) I’ve used chard or spinach before. Last night I used a mix of collard and turnip greens from a bag I bought. If I really want it thick, I’ll stir a couple of beaten eggs into the broth just before serving and simmer until cooked. I think something similar without the meatballs is sometimes called Stracciatella, or rag, soup. The eggs look like rags a bit.

Still a big hit even with the greens. And the leftovers were eaten for breakfast. Now I’m totally out of chicken broth and need to make more.