ITALIAN WEDDING SOUP
This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!
Provided by Kate DeMello
Categories European
Time 2h30m
Yield 1 Big Pot
Number Of Ingredients 16
Steps:
- 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!
Nutrition Facts : Calories 1813.1, Fat 48.2, SaturatedFat 18.6, Cholesterol 924.5, Sodium 6841.1, Carbohydrate 45.9, Fiber 4.7, Sugar 10.2, Protein 280.8
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