Escarole Italian Wedding Soup
From neena51 16 years ago
- 60 minutes to make
- Serves 8
This is my Nonna's recipe for escarole soup, also known as Italian wedding soup..She says that this wasn't served at weddings but has 2 different meats wedded together ( chicken and the veal meatballs) Italian comfort food at its best
Ingredients
- 4 quarts chicken broth shopping list
- 2 cans white cannelini beans drained and rinsed shopping list
- 6 cloves garlic, 4 crushed and 2 minced shopping list
- 1/4 tsp each dried basil, and oregano shopping list
- 2 bay leaves shopping list
- 1/2 cup fresh grated parmesan plus a 4 inch piece of the cheese rind shopping list
- sea salt to taste shopping list
- 2 c cooked shredded chicken shopping list
- 1/2 lb ground veal shopping list
- 1/4 c Italian bread crumbs shopping list
- 1 egg beaten shopping list
- 2 lbs fresh escarole,washed shopping list
- 1/2 lb ditalini pasta cooked and drained shopping list
- sliced Italian bread rubbed with a cut glove of garlic and toasted shopping list
- olive oil shopping list
How to make it
- Bring chicken broth to a boil add parmesan rind, crushed garlic oregano, basil sea salt and bay leaves and bring to a slow simmer
- combine veal, minced garlic grated parmesan, bread crumbs and beaten egg
- form into small meatballs a bit larger than a marble
- add to simmering broth along with shredded chicken,cannelini beans and escarole
- cook for 45 minutes
- Remove parmesan rind and bay leaves
- Add pasta simmer 5 more minutes until heated through
- placed toasted bread in bottom of a soup bowl,
- ladle soup into bowl top with more grated parmesan and a drizzle of extra virgin olive oil
People Who Like This Dish 6
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" It was excellent "