Wedding Soup


Recipe Adapted From: Lil Bellissimo
Posted:     File Under: Soup
Add to My Favorites


Italian wedding soup is a holiday staple...at least in our family. Wedding soup for Christmas, of course... wedding soup for Easter, most definitely...wedding soup for Thanksgiving, why not! I am not going to lie homemade wedding soup takes forever to make but the finished product is so worth all the time and energy.

I myself only made wedding soup two times, the most recent being for this years Christmas Eve dinner with my husband's family. It was a hit but honestly I forgot how much time is actually involved in making wedding soup. My Grandma informed me it is much easier to make the meatballs in advance as well as clean and prepare the escarole in advance. Oh, so that is what she means when she is "cleaning her greens."

The recipe for wedding soup below does not include the step-by-step instructions for making meatballs. The meatball recipe can be found here. I consider the meatballs to be one of the best parts of this wedding soup recipe. In fact, growing up my Grandma used to make extra meatballs just for us kids. I haven't done that...yet! I hope the preparation time does not discourage you from making this wedding soup recipe. I can guarantee that once you make this wedding soup recipe any other wedding soups just won't compare.


Serves   : 
Prep   : 4 Hours
Cook   : 
Preheat Oven   : 


Ingredients
1-3 pound(s)    stewing chicken
6 quarts    water
2 tsp.    salt
several    celery stalks
4-5 heads    escarole
5    carrots
1-2 tsp.    salt to taste
1 pound    small meatballs
5   eggs
1 cup    Romano cheese


Preparation
1.
In a large stock pot, simmer chicken in the 6 quarts of salted water. Add celery, leaving the leaves on the celery as this helps to remove any film that has developed while the chicken is cooking. At this time, use a small strainer to skim the top of the chicken broth to remove any film.
 
2.
While chicken is simmering, wash escarole. To do this, take individual leaves and rinse under cold water. Pat dry. Divide escarole into 1/4.
   
3.
Fill a seperate pan 3/4 full with salted water. Bring to a rapid boil. Add 1/4 of the washed escarole and cook until tender. To determine this, poke with a fork. If it pierces easily then the escarole is done. Cooking the escarole takes about 10 minutes per batch. Do not dump the water, instead use fork or tongs to pull out escarole, shaking to remove excess water. Put cooked escarole into strainer, continue to cook the remaining escarole 1/4 at a time.
   
4.
Add carrots to simmering chicken.
5.
Once escarole is drained and cooled, cut into small pieces. Remove carrots and celery from chicken broth and chop carrots into small pieces. Discard celery.
   
6.
Once chicken is cooked, after aproximately 2 hours, remove chicken from broth and shred chicken (I use only the white meat.) At this time, strain chicken broth into another pot, to remove any bones or unwanted chicken from the broth.
 
7.
Return chicken, escarole and carrots and meatballs (see meatball recipe) to the chicken broth, continue to heat on low.
8.
Beat the eggs in a small bowl. Adding 1 cup of Romano cheese.
   
9.
Drop the egg mixture into the soup. Stir and bring to a boil. Simmer for 10 - 15 additional minutes.
   
 

Be the first to comment.
< Prev Next >

Post a Comment:
Name:
Email:  (optional)
Website:  (optional)
Comment: