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Noni's Zucchini Soup

Updated on August 23, 2017
5 stars from 1 rating of Nonni's Zucchini Soup

Noni's Zucchini Soup

I'm paying long overdue homage to my grandmother, Guiseppina (Sorlete) Sciarrone, by publishing her zucchini soup recipe. This is my all-time favorite soup recipe, though, as a child, I absolutely hated this soup and refused to eat it, which infuriated my grandmother. Infuriated is an understatement...

Like many women of her time, being an excellent cook was a big part of her identity. The fact that this little kid hated the taste of her soup soooo much that she would rather bear the wrath of Noni than eat the soup told her just how bad I thought it was! Very lucky for me she did not speak English and I did not understand Italian.

My older brother came to my rescue and offered to eat my portion of soup in addition to his own serving. This lessened my grandmother's anger toward me--ever so slightly--and for that I am truly grateful.

Perhaps I should call it Ironic Soup. The fact is I remembered that soup forever. As I grew older--much older with grown children of my own--I remembered the taste of the soup and the smell of the kitchen while it cooked. I missed it! More than that, I craved it, but had no idea how to make it.

My grandmother was long gone when I finally got up the nerve to ask my aunt for the recipe. My aunt never married and lived with her mother until her mother died. She was privy to all the recipes, family secrets, and all the other good stuff that comes from a strong child/mother relationship that lasts well into adulthood.

So here is that recipe. My grandmother raised 7 children through The Great Depression. She and my grandfather migrated to America in the early 1900's and never learned much English. My grandfather was a coal miner in the Schuylkill County region of Pennsylvania and money was always tight. Many of the recipes my grandmother made had few ingredients, but were extremely flavorful. There was never a need to tweak her recipes. But if you do, just remember the best part of this recipe is the bursting with flavor simplicity.

Noni's Zucchini Soup

The infamous soup.
The infamous soup.
2-3 small or medium zucchini, peeled as much or as little as you like.
2-3 small or medium zucchini, peeled as much or as little as you like.
Cut off and discard ends, quarter lengthwise, then slice in 1/2 inch pieces.
Cut off and discard ends, quarter lengthwise, then slice in 1/2 inch pieces.
Place in pot.
Place in pot.
Cover with water. Bring to boil.
Cover with water. Bring to boil.
Add olive oil, salt, and pepper to taste. If your soup tastes bland then you have not added enough oil, salt, or pepper! Some people are afraid to add enough of each. Don't be
Add olive oil, salt, and pepper to taste. If your soup tastes bland then you have not added enough oil, salt, or pepper! Some people are afraid to add enough of each. Don't be
Then add 1/2 cup of Acini Di Pepe, Orzo, Pastina, or any other small pasta of your choice. Stir.
Then add 1/2 cup of Acini Di Pepe, Orzo, Pastina, or any other small pasta of your choice. Stir.
Let cook about 10 minutes, stirring occasionally, until pasta is done.
Let cook about 10 minutes, stirring occasionally, until pasta is done.
Yum. Eggs. Everything is better with eggs. Best food ever!
Yum. Eggs. Everything is better with eggs. Best food ever!
Beat eggs a little.
Beat eggs a little.
When soup is cooked, remove from heat and stir in eggs.
When soup is cooked, remove from heat and stir in eggs.
Add some freshly grated romano or parmesan cheese to your serving. Enjoy!
Add some freshly grated romano or parmesan cheese to your serving. Enjoy!

Ingredients

  • 2-3 Zucchini, Small-Medium
  • Water, Enough to cover zucchini (or a little bit more).
  • 1/2 Cup Acini Di Pepe or Orzo, Or any other small pasta
  • Olive oil, salt, pepper, To taste.
  • 2 Eggs, Lightly beaten.
  • Romano or Parmesan Cheese, Freshly grated.

Instructions

  1. Peel zucchini as much or as little as you like. Quarter lengthwise and slice into 1/2 inch pieces.
  2. Place in 3 quart saucepan and add enough water to cover zucchini and bring to a boil.
  3. Add olive oil, salt, and pepper to taste, and add pasta. Stir.
  4. Cook approximately 10 minutes or until pasta is done, stirring occasionally.
  5. Remove from heat and gently stir in egg.
  6. If desired, add freshly grated romano or parmesan cheese to each serving.

© 2015 Joy Roma

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