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Italian Wedding Soup
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Description
This soup is so hearty, all I serve with it is a loaf of Italian or French bread. It’s a bit time consuming, but so worth it!
Ingredients
- 6-8 Boneless Chicken Thighs Or Breasts
- 1/2 Medium Onion, Diced
- 3 stalks Celery, Chopped
- 2 Tablespoons (or More) Chicken Bouillon Granules
- Salt And Pepper, to taste
- 1 pound Ground Chuck Or Ground Turkey
- Fresh Parsley, Chopped
- Dash Of Garlic Salt
- ¼ cups Bread Crumbs
- ½ heads Escarole, Chopped (I Use More...about 2/3 Head)
- 3 Eggs
- 2 Tablespoons Romano Cheese
Preparation
Simmer the chicken, onion, chopped celery, bouillon granules , salt and pepper in a large kettle with enough water to cover the chicken completely.
Simmer till chicken is cooked through and celery and onions are tender or nearly transparent.
Remove chicken from stock and allow to cool.
Mix the ground chuck, parsley, garlic salt, salt and pepper, and bread crumbs.
Roll into tiny meatballs (I make mine a bit larger than a marble). Drop into simmering soup and cook till done (10 mins).
Shred cooked chicken and return it to the soup.
Add chopped escarole and cook for 15 minutes.
Beat eggs and Romano cheese.
Bring soup to a boil and drizzle in eggs, stirring gently.
Simmer for 10 minutes.
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3 Comments
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Diane Jennings on 11.29.2009
Sounds yummy! I’m adding it to my recipe box to make soon.
ADashOfInsanity on 8.4.2009
I have no idea where this recipe originated from. I found it online and changed a few things to suit my taste. I’m not even Italian…but my friend who is said it’s the best wedding soup she’s ever had. High praise…lol
anomiso on 7.26.2009
What part of Italy does that recipe comes from?
I am curious because I have never heard of it