Extras recipes

Chicken Soup With Acini Di Pepe

This chicken soup with Acini di Pepe recipe was passed down through the generations on my mother’s side. It goes back when, I’m told, her ancestors lived in Sicily till they emigrated to New York.

My mother learned this recipe from her mom. And she probably started making it by the time she was a pre-teen. Then she handed it down to her daughters. It’s one of my kids’ favorite things to eat when they go to her house, even if it has stewed tomatoes in it. Even though it can be considered an old recipe, it’s quite simple to make. And I’ve even made some tweaks of my own.

Ingredients for Chicken Soup with Acini di Pepe

 chicken soup with mixed vegetables in cream colored bowl
  • 2 chicken breast halves
  • 1 Tbsp Better Than Bouillon Roasted Chicken Base
  • Salt to taste
  • 1/4 tsp pepper
  • 1 small diced red onion
  • 2 diced celery, leaves removed
  • 1 diced carrot or 10 oz package of mixed vegetables
  • 1/4-1/2 cup fresh or canned whole tomato, diced or pulsed in food processor
  • 1 Tbsp dry parsley
  • And 1/2 cup Acini di Pepe (Da Vinci is the brand I use)


  • First, cook chicken with 1 Tbsp Better Than Bouillon chicken base in 2 1/2 quarts of water over medium high heat. When it starts to boil, lower to a simmer, and put a lid on the pot.
  • Next, when the chicken is cooked, check if it has enough salt, and add salt to taste, if needed.
  • Then, remove chicken and shred once it’s cooked through.
  • Add pepper, onion, celery, tomatoes, and carrots or mixed vegetables to pot, and simmer for 9 minutes.
  • Next, add parsley, and increase heat to medium high, to get water boiling.
  • And add Acini di Pepe last, when everything is cooked, and cook for 8-9 minutes more in boiling water.
  • Then put shredded chicken back in pot and heat through.
  • Finally, serve immediately.

I hope you enjoyed this post, and if you make this soup, please let me know what you think! Also, feel free to change it as you like!

Extras recipes

Polish Cabbage Pierogi Recipe

Every New Year’s Day I grew up having pierogis and gwumpkies at my maternal grandparents house until we moved to another state. That’s when I was entering 3rd grade. Pierogis are one of my absolute favorite foods. It’s probably because there’s a mixture of dough and butter. Regardless, the Polish cabbage pierogi recipe is the one I’m going to share today. And the one that I love the most.

In case you didn’t know, Pierogis are filled dumplings. Plus, they’re mostly associated with the cooking of Central and Eastern European nations. However, they go by different names in those nations. In Poland they’re referred to as pierogis. Though, in Russia, they’re known by vareniki.

Moreover, in this recipe, the pierogis are filled with cabbage. But, more commonly, they are filled with potatoes. In other nations, they fill theirs with meats. I imagine the choices can be endless, although these are the traditional selections.

Polish Cabbage Pierogi Filling Ingredients

  • Cabbage
  • 1 Small Onion
  • 3 Tbsp Butter
  • And Salt and Pepper to Taste

Ingredients for Dough

  • 2 1/2 Cups Flour
  • 1/2 tsp Salt
  • 1 Egg
  • And 1/2 Cup Cold Water

Pierogi Filling Instructions

  • First, chop onion and shred cabbage.
  • Next, cook onion and cabbage in 3 tbsp of butter in frying pan on medium-low heat; season to taste w/ salt and pepper.
  • Then, simmer until tender.

Dough Instructions, and Putting it all Together

  • First, sift flour and salt together, and then add egg, and work ingredients into a dough, gradually adding 1/2 cup cold water.
  • Next, knead dough on floured surface until firm and smooth.
  • Then roll into ball and let it set for 10 minutes beneath a warm inverted bowl.
  • Next, take 1/3 dough at a time, roll thin, and then with a biscuit cutter, cut dough into circles.
  • And place a spoonful of filling in center of circle, fold in half and press edges together and crimp to ensure seal.
  • Then drop pierogis into boiling, salted water, and cook for 10 minutes.
  • Finally, after pierogis are filled and cook, pour melted butter over them.

These are my all-time favorite pierogis. However, I have also had them with fruit filling as a dessert, and they were unexpectedly wonderful. As I’ve mentioned before, I have some Sicilian in me on my mother’s side, because her mom was Sicilian. Though, I’m also Polish, which comes from my mom’s dad.

person making half moon shaped pastries on a counter

Holiday Traditions

When we lived in Arizona, meals at my maternal grandparents house were always a treat. Because, not only did they have quite a spread, but it was very ethnic; Italian on one side and Polish on the other side.

Gwumpkies or golumpkies, aka Polish stuffed cabbage rolls, were another Polish dish my grandpa would make for New Year’s day. This also features cabbage. However, rather than stuffing the cabbage, the meat and rice is stuffed into cooked cabbage leaves.

That’s not a recipe that I have ever cooked personally. Though my mom still faithfully prepares a lot of the recipes that were passed down to her.

What are your favorite holiday recipes? Is there some favorite dish that was handed down in your family? Or is there something that you make every year that gets requested? Please feel free to share, because I love trying new recipes!

I hope everyone has a blessed New Year’s day and a safe, healthy, and prosperous 2021!