Italian Wedding Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
1 Big Pot
ingredients
- 4 skinless chicken breasts
- 1 onion, cut in half
- 1 carrot
- celery top
- 2 teaspoons salt
- 6 quarts water
- 1⁄2 lb lean ground beef
- 2 teaspoons dried parsley
- 1⁄4 cup cheese, grated
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 dash garlic powder
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1 egg
- 2 slices bread, soaked in milk (sm. amount)
directions
- In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
- Bring to a boil and simmer 2 hours or until chicken is tender.
- Remove chicken, cook and cut into small pieces.
- Strain broth and return to kettle.
- Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
- Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
- Add cubed meat and meat balls (see below).
- Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
- Stir constantly.
- Serve with flavored croutons.
- Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
- Drop into pan of boiling water 5 minutes.
- Remove with slotted spoon and set aside.
- Add to Italian wedding soup along with cubed chicken.
- I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
- ENJOY!
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Reviews
-
I just made this soup for an Olympic Party (we had people over to watch the opening ceremonies). Everyone loved it! I did a few things differently--instead of 4 chicken breasts, I pressure cooked an entire chicken with the vegetables and 4 cups water. Then I just adjusted the broth in a big pot after deboning the chicken. I also used store-bought meatballs and spinach, since none of my local store had any of the more exotic greens! For the pasta I used homestyle noodles that you get at Sam's Club. Everyone raved about the soup, and my kids loved it! It makes a huge batch!
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RECIPE SUBMITTED BY
Kate DeMello
Swansea, 61
I collect cookbooks.... I just can't get enough! :P