Hellobee Boards

My mom's recipe is a method, so there's no measuring per se, it's just whatever she has on hand. She's off the boat, as I like to say, lol.
Slice a yellow onion into thin shreds. Set aside. Dice potatoes and carrots, soak in cold water. Drain well. Dice zucchin and cut string beans so they are just a bit longer than the diced vegetables.
In a stockpot, cover the bottom with about a 1/4" of olive oil. I also put in a tablespoon of butter, but you don't have to do this. Sautee the onion until translucent, then add the carrots and potatoes. Stir really well, making sure everything is coated with the oil. Add the zucchini and string beans, then cover with either home made chicken stock OR water and chicken bullion of your choice. Bring to rapid boil, then turn the heat to the lowest possible setting and let it cook, uncovered until the veggies are all tender crisp. If you have zucchini flowers, add them in at this point, along with a few diced, seeded, peeled tomatoes, if you wish. Remove a few pieces of potato and mash them. Add back to the pot to thicken the soup. Serve with either ditalini pasta or without, pass parmesan cheese. If you have a rind to add while cooking, great, if not, you have to check for seasoning and determine if you need salt or not.

As for the wedding soup, we never had this growing up, but I understand it to be tiny meatballs in chicken stock with greens.

I'm interested in an Italian Wedding Soup recipe! I hope someone chimes in with one!

Oh, i wanted to mention I really like this chicken bouillon in a jar, it's easier to keep on hand than the cartons, I find. They also make an organic version.

http://www.amazon.com/Better-Than-Bouillon-Chicken-base/dp/B00016LA7K

I loooove Italian wedding soup! I've never made it myself so I'm interested in replies.