Italian Wedding Soup Firehouse Style
photo by FrenchBunny
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 4 (26 ounce) cans chicken broth
- 3 whole chicken breasts, skinned
- 2 lbs baby carrots
- 1 bunch celery, roughly chopped
- 1 large onion, diced
- 1 (28 ounce) can tomatoes, chopped with juices
- 1⁄3 cup fresh parsley, chopped
- 1 lb hamburger, rolled into sm. meatballs
- salt
- 1 lb frozen cheese tortellini
- 12 ounces egg noodles
- 2 heads escarole, roughly chopped
directions
- Put chicken broth in large pot on med. high.
- Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs.
- Reduce heat to simmer.
- Add salt to taste.
- Remove chicken after 1-1/2 hours, dice, then return to pot.
- Cook tortellini and egg noodles according to directions, drain and add to pot.
- Simmer for another 1/2 hour.
- Add escarole last 5 mins., stir to mix.
- Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.
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Reviews
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Thanks for a great recipe! Very hearty, very easy. Instead of using hamburger meat I followed a meatball recipe. I worried that the crushed tomatoes would make it taste ketchup-y, but like another reviewer mentioned, no flavor particularly overpowers another, and yes, this makes a TON of soup, so plan accordingly.<br/><br/>Stay safe out there, Ladderman!
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Even the "I'm not a soup person" gobbled this delicious soup down! If anyone is wondering what makes it "Firehouse Style", I'll tell ya. It's not a wimpy soup; it's a hearty, meaty, fresh tasting meal. I used chicken, cheese & prosciutto stuffed tortellini & made just as instructed. I was a little nervous about not browning the meatballs first, but in the end it was just fine. I served this to 12 hungry guys playing 9 hours of x-box 360 & it was a big hit. The broth was very tasty; no one flavor overpowered any other & the minimal seasoning (which to me seemed like it was going to be a problem) turned out to be just right. I got comments on how fresh tasting the vegetables were & how great it was that all the different kinds of meat were happily swimming in there together. I highly recommend this soup! Thanks for sharing a great recipe, Ladderman! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
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Tweaks
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This was very good. I followed the recipe using homemade broth and adjusting the ingredients for the amount of broth I had. I did add thyme, herbamare seasoning, and several dashes of hot sauce (but that could be because I used homemade broth). I used spinach instead of escarole and diced tomatoes, since that's what I had. Served it with Parmesan. Very Yummy. Thanks so much for posting.
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Wow....this was some delicious soup. It is a meal on it's own with all the ingredients. So thick and full of veggies and meat and noodles. I had added about 5 large carrots and 5 celery stalks and a little under 1 lb of meat which was a mixture of beef and pork. I had seasoned the chicken breasts with some seasoning salt and pepper before putting it in the soup. I also added a bit of Italian seasoning, oregano and some minced garlic. Couldn't find escarole either so added spinach instead. I hate not finding ingredients when you want them. I had it for dinner that night and grated some fresh percorino romano cheese on top. OH MY !!!! Delicious.......I had then taken the rest and put it in containers for the freezer....it will be making some fantastic lunches with some nice rolls to go with it. Thanks so much for sharing this wonderful soup recipe Ladderman.....I hope your fellow buddies appreciate your great recipes !!!
RECIPE SUBMITTED BY
I am a firefighter in Everett, Mass. Love to travel, work, playing golf, and cooking, but not always in that order.<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">