Italian Wedding Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Stock:
4 lb chicken ( I use 4 lbs. of bone in breast as I use most of the cooked chicken for a leaner chicken salad)
1 lb carrots, peeled
1 whole onion
2 stalks of Celery
1 bunch parsley
Salt to taste
3 -5 dashes of garlic powder
Meatballs:
1 /2 lb ground beef
1/2 lb ground pork (or you can just use 1 lb of ground beef if you are not a pork fan)
1 grated onion
4 tbsp of shredded Romano cheese
1/3 cup of Italian bread crumbs
1 egg
1/4 tsp salt
4 dashes of garlic powder
2 dashes of black pepper
additional ingredients:
1/2 of 10 oz bag of spinach
2/3 cup of dry ancini di peppi cooked according to box instructions
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Directions: |
Directions:Soup Broth
1.Wash chicken thoroughly. Place the chicken, peeled carrots, peeled onion and celery stalks into an 8 qt. stock pot and fill 3/4 of the way with water.
2. Bring to a boil and then reduce heat to a simmer .Add the salt pepper and garlic powder ( Skim off the fat for a leaner broth) and simmer for 45 minutes.
3. Add the washed parsley and simmer for another 45 mins
4. Remove all the the chicken and carrots and set aside. You can throw out the onion celery and parsley.
5. Strain the soup and put it back in the stock pot
6. Add additional water so the pot is about 2/3rd s full
Meatballs:
1.Combine all the ingredients adding the egg and bread crumbs last. Make sure that the mixture is stiff enough to form into meatballs. if not add additional bread crumbs.
2. Form into small meatballs (1/2"-2/3" in diameter)
3.Place the meatballs into boiling water and cook until done (approximately 7 minutes)
4. Remove from water and set aside
Final preparation:
1.D-stem the spinach
2. Reheat soup broth to just below boiling and shut off
3. Cut about 6 oz of chicken into bite size cubes
4. Cut carrots in 1/2' thick pieces
5. Place the meatballs, ancini de peppi, carrots and chicken into the broth.
6. Place the spinach into the broth
7. Add addtional spices to suit your taste
8. Reheat when ready to serve
a couple of notes. I like to make the soup early and let it sit for several hours so that the ingredient flavors may infuse into the broth. I also do not heat up the whole pot in order to avoid mushy pasta. I pull off the needed portions and place in a pot and reheat. Needless to say you could also reheat the portions in a microwave if there are only 2-3 portions to reheat |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1,1/2 - 2hours |
Personal
Notes: |
Personal
Notes: A Holzer Family favorite. If you are not good there will be" NO SOUP FOR YOU!"
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