Italian Grandmothers: Italian Wedding Soup Recipe

Ed at Tales From the Mountainside and I have been comparing recipes from our Italian Grandmothers. This is one of my favorites that can be made in advance and frozen. You could serve it with Italian bread and it is a meal. All of this started after he blogged about arugula.

ITALIAN WEDDING SOUP

CHICKEN STOCK

4 lbs.  CHICKEN

1/2 TEASPOON SALT

1 MEDIUM ONION ( Take it out of broth after broth is made)

12 CUPS OF WATER

PLACE ALL OF ABOVE   INGREDIENTS IN LARGE STOCKPOT AND SIMMER FOR ABOUT ONE HOUR. STRAIN THE CHICKEN BROTH. SAVE THE CHICKEN—IT WILL BE USED LATER.

GREENS

1 lb. ENDIVE OR ESCAROLE (I USE A LITTLE OF EACH)

CHOP ABOVE VEGETABLES, AND BOIL IN SALTED WATER UNTIL DONE (WILTED) THIS TAKES ABOUT 20 MINUTES.

THIS CAN BE MADE THE DAY AHEAD AND THEN ADDED TO THE STOCK.

MEATBALLS

3/4  pound GROUND BEEF

1/4  pound GROUND PORK

1/4  pound GROUND VEAL

( OR YOU CAN USE  1 ¼ pound  GROUND CHUCK INSTEAD)

2  LARGE CLOVES GARLIC MINCED

1 TEASPOON DRYED PARSLEY (  I USE FRESH AND USE ABOUT 2 TABLESPOONS)

1 EGG, WELL BEATEN

3/4  TEASPOON SALT

1/8 TEASPOON PEPPER

1/2  CUP OF DRIED BREADCRUMBS

1/2  CUP PARMESIAN CHEESE

MIX ALL INGREDIENTS WELL AND FORM INTO TINY MEATBALLS AND BROWN IN SKILLET. YOU MAY NEED TO USE A LITTLE OLIVE OIL WHILE BROWNING.

THIS CAN BE MADE IN ADVANCE AND ADDED TO THE STOCK.

EGG AND PARMESIAN MIXTURE

4 OR 5 EGGS BEATEN WELL

1/2 CUP GRATED PARMESIAN CHEESE

MIX ALL INGREDIENTS TOGETHER.

NOW HERE COMES THE FUN PART:

PUT THE MEATBALLS AND THE ENDIVE /ESCAROLE INTO THE STRAINED BROTH AND BRING TO A ROLLING BOIL. NOW POUR EGG/CHEESE MIXTURE SLOWLY INTO BROTH. AND COOK FOR A FEW MINUTES OR UNTIL DONE.

TAKE THE CHICKEN OFF THE BONE AND PUT INTO BROTH. CUT INTO SMALL PIECES.

THEN SERVE.

YOU CAN FREEZE THIS SOUP