Saute the green onions and mushrooms in the oil until soft, sprinkle with the cayenne pepper, salt, oregano, and lemon juice while cooking. Add the stock, bring to a boil and stir in the vermicelli.
Cook for 7 minutes after the soup comes back to a boil. Reheat with Chicken Balls or diced chicken.
Beat together the eggs and half-and-half, whisk in 1/2 cup hot soup and return to the rest of the soup. Heat, but do not boil.
Add the Romano and adjust seasonings, to taste, with salt, pepper and oregano.
Sprinkle with paprika and Italian parsley and pass extra Romano at the table.
Mix together all ingredients, form into balls the size of large marbles, and refrigerate several hours. Cook in simmering salted water or broth to cover for 10 minutes.
Recipe courtesy of Brother Rick Curry, S.J, The Secrets of Jesuit Soupmaking, 2002
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