round things ? beans ? or maybe pasta ? ....do you have any idea what they were?

I don't know what the round things were, but there were very few of them, so I don't think they were a bean or pasta..probably a flavoring or spice. The soup was clear, not thick, almost like a chicken broth. I still remember the flavor, but have not tasted the flavor in anything else, so I can't even try to imitate it. I thank everyone for their replies and will try to use the information. I don't remember any veggies or meat in the soup. Maybe it's just one of those childhood memories that can't be re-created.

I'll bet that this soup was a type of garlic soup--I've had that in Spain. It is clear beef broth seasoned with onions and whole garlic cloves, probably what you saw in the soup pot. It is so hot it cooks an egg in the soup bowl.

I'll look for a recipe.

I have a dear friend in Escalon California who comes from a very large Portuguese family. Her grandmother makes scrumptious "Portuguese Sopas". It can have meat and veggies or can be served as a broth. It does have unique seasonings including mint & is served over crusty bread.

I did a Google search and found this recipe which sounds like the Sopas I know.

PORTUGUESE SOPAS

5 pounds chuck roast, whole
2 medium yellow onions, peeled and chopped
2 cans whole tomatoes, diced
1 15-ounce can tomato sauce
1 large bay leaf (optional)
1 teaspoon whole cloves
2 teaspoons whole allspice
1 teaspoon ground cinnamon
1 tablespoon garlic powder
1 teaspoon ground cumin
3 tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups red wine
4 quarts water
1 large head cabbage, quartered
Salt and pepper to taste
4 fresh mint sprigs
1 or 2 loaves crusty bread

In a stockpot that will hold 6 to 8 quarts, place the meat with the water, onion, tomatoes, sauces, ketchup and seasonings. (Put the whole spices in a tea ball so that you can remove them easily later.)

Bring to a boil, then reduce heat to a simmer and cook, covered, until the meat is nearly falling apart. Remove meat from pot and let cool. Cut into bite-size pieces.
Place the cabbage in the broth and cook until translucent, but not falling part.
Return meat to broth and add the mint, which is the crowning touch and flavor.

Serve sopas over slices of crusty bread in a bowl.
Serves eight or more.

This is the recipe I was looking for...hope this helps.

SPANISH GARLIC SOUP

7 cups chicken broth
1/4 lb. diced ham
1 lb beef bones
1 Tbs. sweet paprika
1 garlic bulb separated into cloves
8 cloves garlic peeled and chopped
4 sprigs flat leaf parsley
1/2 tsp. ground cumin
salt and pepper to taste
8 slices French bread sliced ¼ inch thick
2 1/2 - 3 Tbs olive oil
4 eggs

In large pot, combine broth, bones, unpeeled garlic, parsley, and salt and pepper. Simmer, uncovered, for 30 minutes. Strain into another pot (you should have about 6 cups). In a medium-sized frying pan, saute the chopped garlic in 1 Tbs. oil until lightly golden. Add ham and cook for another minute. Stir in paprika and cumin; remove from heat. Add this mixture to the soup and simmer.

In a 350 F oven, bake bread slices that have been brushed on both sides lightly with remaining oil. Bake for about 5 minutes, turning once, until golden on both sides. Put toasted bread in soup bowls and ladle in the boiling soup.

Slip one egg into each bowl. The hot soup with set the egg in a few minutes. Serves 4.

I made the Spanish garlic soup on Sunday and it was delicious! Highly recommend! Thanks for posting Jedboy. I didn't have any beef bones so I did add a dash of beef boullion paste.

I don't know what you call the little round balls but have seen them in Progresso Chickarini Soup.

The litttle round balls you see in the Progresso Chickarina soup are what are called pearl pasta or acomo pepe. That's Italian for "peppercorns", and they look like tiny bead-shaped pasta.