Ingredients: |
Ingredients: 1 stewing chicken (if you can’t find a stewer, then use a fryer) Stewing chickens have more meat and fat on them and make a better tasting soup.
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
2 tsp salt
¼ tsp pepper
4-6 quarts water
½ head escarole, torn into bite sized pieces.
8 oz. orzo pasta, or ditalini, or ditali pasta cooked firm and drained. (use what ever pasta you prefer)
Meatballs
½ lb. grd. Beef
¼ lb. grd. Pork
¼ lb. grd. Veal
2 tsp. dried parsely
¼ cup grated Parmesan cheese
1 clove garlic, crushed
¼ tsp oregano
¼ tsp basil
½ cup bread crumbs
¼ cup milk
1 egg
Salt & Pepper to taste
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Directions: |
Directions:Simmer chicken with all ingredients except the escarole; in water for about 2-1/2 hours or until tender. (If using a fryer, then simmer for about 1-1/2 hours) Remove skin and bones (discard skin & bones) and cut up the meat and refrigerate. Strain broth and return to pot. Add escarole to broth and simmer for about 20 minutes.
Combine all of the ingredients for meatballs. Mix well. If the mixture seems too dry add a little more milk. If it seems to moist, add a little more bread crumbs (slowly and mix well after each addition) If you add too much bread crumbs, the meatballs will be like hockey pucks.
Form meat into small meatballs of around 1” diameter. Drop into simmering soup and let cook undisturbed for about 10 minutes. Add cooked pasta and cut-up chicken. |
This recipe for Italian Wedding Soup is from