This is a quick snapshot of a family soup recipe that is made once a year on Thanksgiving. It's from small village in Italy where my mothers side of the family is from. We call it Gigidee soup, but we have no idea how it's supposed to be spelled, which is probably why I haven't found another Italian that has heard of it or had it. It's made in 2 parts the week before and put together on Thanksgiving which is why it's only made once a year and it is also usually made for 20-25 people. You start with chicken soup made from a foul and then remove everything so only the broth is left. The Gigidee's are dough rolled and cut to the size of your baby finger tip then fried. The meatballs are also made in advance and frozen. On Thanksgiving the Gigidee's and meatballs are placed in a large pot and about 6-8 eggs are scrambled and poured in the pot and all stirred up to coat everything, then a cup or two of Romano cheese is added and stirred again. After heating the soup stock to nearly a boil we add the soup to the other ingredients and then it's put on the stove to cook another 45-60 minutes to allow the Gigidees to absorb the soup and soften. I guess if you add it to the soup it comes out more like egg drop soup, who knows we just follow the recipe. Most people think it's Italian wedding soup but the taste is nothing like it. We serve it right after the antipasto and before the turkey which nobody has room for after 2 bowls of the soup and antipasto. Everybody brings containers to take some home. I'm afraid the new generation won't have the time or the patience to put the work into making it after we are gone.
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