Grandmom Lena's Italian Wedding Soup

Recipe by CHRISSYG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Prepare soup:.
  • Place chicken in a large stock pot with just enough cold water to cover.
  • Slowly bring to a boil and skim off the brown foam that rises to the surface.
  • Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
  • Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
  • Strain the meat and vegetables from the broth.
  • Pull meat off the bones and break into spoon sized pieces and return to the broth.
  • Finely mince the carrot and return that to the broth. Set aside.
  • Prepare meatballs:.
  • In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
  • In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
  • With your hands, begin to work the meats together with the egg.
  • Add cheese and some of the breadcrumbs.
  • Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
  • Roll mixture into small meatballs approx the same diameter as a quarter.
  • In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
  • Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
  • Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
  • In another large stockpot, bring a large amount of salted water to a rolling boil.
  • Add the thoroughly washed escarole to the water and allow to return to a boil.
  • Cook until bright green slightly tender (don’t overcook here in the water) remove with a large slotted spoon or strain into a colander.
  • Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
  • Add additional 1/3 cup locatelli to simmering soup.
  • Tastes best if refrigerated overnight and warmed thoroughly the next day.
Advertisement