Tuesday, January 26, 2010

Italian Wedding Soup

133. Rain was pouring down, with winds up to 40mph, while I was snug in the house. What a great day for soup! Chicken soup, but not just any chicken soup, Italian Wedding Soup. This is one of my favorite meals to make and my family is always happy to come to the table.

My recipe came from an old cookbook that I got my Old Country Kolachi from. A dear lady from Youngstown, Ohio shared this recipe. It is so very simple but includes a variety of steps.

Italian Wedding Soup

1 3-4 lb chicken
pot of water
5 or 6 carrots, peeled and sliced
3 stalks celery, chopped
medium onion chopped, (optional)
fresh parsley, chopped
1 large head of endive, escarole or other green you prefer, chopped (spinach or kale)
1 pound of ground meat
1 cup of grated romano or parmesean cheese
Place the chicken in a 6 to 8 quart pot and cover with water. Cook the chicken till tender and remove. (The original recipe does not add the chicken back into the soup but I do. ) Pull chicken away from bones, cut up and return to strained stock.

In a separate pot, place carrots, celery, onion and chopped greens. Bring to a boil then simmer for 20 minutes. Pour cooked vegetables and liquid into the larger pot.

Mix together the ground meat, 1/4 cup parmesan cheese and salt and pepper. Shape into tiny meatballs.
In a large frying pan brown the meatballs.
Transfer the mini meatballs into the large soup pot.
Bring the soup to a boil and then simmer on low for 30 minutes

(This next part of the recipe I do not do because of the high fat content and I don't like the egg drop soup effect...but here is the recipe.)
Just before serving, prepare the following:
6 eggs
1/4 cup Romano cheese grated
Black pepper
Beat together with a fork. Bring soup to a boiling point. Stir in egg mixture by drizzling over the soup as you stir. Continue boiling till egg is cooked.

Wedding Soup Croutons

3 eggs
1/2 cup flour
1/2 cup parmesan or Romano cheese
1/2 tsp baking powder
salt and pepper to taste
Mix all ingredients in a bowl.
The consistency will be similar to corn bread batter.
Pour batter into a greased 9x9 baking pan. Bake in a 375 degree oven for 20 minutes or till golden brown. When cool, cut into small cubes for croutons.
Serve along with the soup on the side.
You can also have a bowl of freshly grated parmesan or Romano cheese to sprinkle on top.
This soup is great to use as a first course for special occasions or for any reason!

"In seed time learn, in harvest teach, in winter enjoy."
~William Blake


Cass @ That Old House said...

YUM. Perfect soup for a cold day ... and we're getting snow later. Thanks for sharing the recipe!

Glenda/MidSouth said...

That looks so good. I would skip the eggs also. Thanks for sharing the recipe.

Bernie* said...

I love your blog
Recipes are fabulous

please stop by my bog and accept an award



Laura said...

Oh wow...this looks delicious. Love the croutons! Thanks~Laura


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