Recipe

Italian Wedding Soup Recipe

	Linspj / All my dishes 1 year, 2 months ago This is my husband's recipe which was passed down from his grandmother. Wedding means the combination of all of the ingredients. Prep:60m Cook:180m Servings:8	Linspj
	good fall recipe

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Fans

jemison

chefmeow

noir

Ingredients

1/2 of a whole chicken. (Remove the skin before cooking.)

1-2 bay leaves

1 bouillon cube

1-1-1/2 lbs escarole

1-2 carrots, diced into medium sized pieces.

2 stalks of celery, diced into medium sized pieces.

1 medium onion, chopped

½ pound 90% lean ground beef

1/3 cup grated cheese

1/3 cup Italian bread crumbs

1 egg

Handful of chopped fresh parsley

Salt and pepper to taste

1/3-1/2 pound of Acini di Pepe or orzo pasta.

Directions

Follow the steps below in sequence, as the timing of putting ingredients in the soup is important.

In an 5-6 quart saucepan, boil half a chicken. (Remove the skin before cooking.)

Cook for 1 ½-2 hours on low boil.

Add 1 or 2 bay leaves, salt and pepper. As it is cooking, remove the foam from the liquid.

Add 1 bouillon cube.

When soup is done, remove chicken from liquid. Take meat off the bones and put into separate bowl; cover and refrigerate.

For best results, refrigerate broth overnight and skim fat off the top before reheating. Before reheating, strain broth through a fine strainer.

Clean and break into 2-inch pieces, 1 to 1 ½ pounds of escarole. Steam escarole to 90% doneness. If you cannot find escarole, use romaine lettuce.

Scrape 1-2 carrots and dice into medium pieces.

Dice 2 stalks of celery into medium sized pieces.

1 medium onion, chopped finely.

These 3 ingredients and the escarole will be added to the broth after the chicken has thoroughly been cooked and broth strained.

Prepare meatball mixture:

½ pound 90% lean ground beef

1/3 cup grated cheese

1/3 cup Italian bread crumbs

1 egg

Handful of chopped fresh parsley

Salt and pepper to taste

Roll meatballs in ¾-inch diameter balls refrigerate until ready to cook soup.

When ready to cook soup, in a separate 2-quart saucepan, cook about 1/3-1/2 pound of Acini di Pepe or orzo pasta. Cook to al dente.

Add meatballs to broth. Cook at a simmer for 10 minutes. Add chicken pieces, carrots, celery and onion. Simmer until vegetables are 90% done. Add escarole and let simmer until almost done. Add pasta and soup is ready to serve.

Add grated cheese on top for additional flavor.

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Comments

lilliancooks 1 year, 2 months ago said:
This sounds great! I always buy this in a can. I rather make it from scratch. I'll try this! I just saved it. Thanks so much!

chefmeow 1 year, 2 months ago said:
I agree, nothing better than home made over canned. I also buy this in a can occasionally. Glad to have a recipe for the scratch version. Sound great. High 5.

lovethedepp 1 year, 2 months ago said:
Soup is my fall/winter staple food. This sounds great-will definitely be trying soon-thanks!

noir 1 year, 1 month ago said:
Terrific! :)

jemison 1 year, 1 month ago said:
Love this soup.

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