Embedded Files
Recipes and stories from the Piscitelli and Vetere Families
Written and Compiled by Deanna Asterino Weaver
Written and Compiled by Deanna Asterino Weaver
Proceeds from this digital cookbook will go towards the WVU Cancer Institute in honor of Eugene and Deanna Weaver.
We are three sisters who are honored to have the opportunity to share a collection of stories and recipes that were shared by family and friends to our grandparents. This is the final product of many people's work and research into the history of the Piscetilli and Vetere families. In loving memory of our grandparents, we want to give others the chance to enjoy this compilation of festive, historical, traditional (and not so traditional), and delicious recipes.
We are three sisters who are honored to have the opportunity to share a collection of stories and recipes that were shared by family and friends to our grandparents. This is the final product of many people's work and research into the history of the Piscetilli and Vetere families. In loving memory of our grandparents, we want to give others the chance to enjoy this compilation of festive, historical, traditional (and not so traditional), and delicious recipes.
Italian Wedding Soup
Deanna Asterino Weaver
Recipe found in the Family Classics recipe.
Italian Wedding Soup
Deanna Asterino Weaver
Recipe found in the Family Classics recipe.
Ingredients
1 roasting chicken
2 teaspoon salt
2 cups carrots (large cuts)
2 cups celery (large cuts)
1 cup chopped onion
1/2 teaspoon black pepper
2 teaspoons fresh chopped Italian parsley
2-3 dozen mini meatballs
1 package frozen chopped spinach (thawed and squeezed)
2-3 cups cooked soup pasta (acini de pepe or orzo)
Parmesan cheese
In large stockpot, place cleaned whole chicken. Cover with cold water and salt. Skim water as chicken cooks. Cook until tender. Remove chicken from broth and take meat off bone. Cut chicken into bite size pieces and return to broth, adding carrots, celery, onion, parsley and black pepper. Cook about 1 hour.
Meanwhile, bring a pot of salted water to a boil and add pasta. Do not fully cook pasta--it will continue to cook in soup.
Add meatballs and cook an additional hour. Squeeze all water out of thawed spinach. Along with cooked pastina, add spinach to soup just before serving. Ladle into bowls and sprinkle Parmesan cheese over soup.
Page updated
Google Sites
Report abuse