Directions: |
Directions:To Make Soup
Fill a large soup pot with water. Add whole onion, whole chicken breast, chicken base, carrots, and celery. Boil until the chicken is tender - usually about 1 - 2 hours. When the chicken is tender, remove and shred chicken and return to pot. (I usually add additional bouillon base to achieve a light-yellowish color for the broth)
Pasta - Cook pasta according to directions. Rinse, and set aside. If storing in plastic bags, drizzle lightly with olive oil.
Escarole - In a large pot, add escarole and add enough water to cover the escarole.I add about 2 T of soup base to the escarole to give it flavor. Cook on low until the escarole is tender. Remove, rinse and drain. Add to the soup.
Meatballs - Mix the ground beef with one egg, 1/4 C of bread crumbs, and about 1/2 C of Romano cheese.Roll into tiny balls and place on a cookie sheet. Bake at 350º until brown. Drain well, and pat with paper towels to remove excess grease. Add to the soup.
Continue to simmer soup for about 30 minutes.
You can add the pasta if you like. I serve the pasta separate for people to place in own serving bowl. (If you leave pasta in the soup overnight - it swells too much and takes away the flavor of the soup).
Sprinkle each serving with Romano cheese.
Optional - Soup Croutons
Beat together the ingredients and place on a large cookie sheet that is lined with parchment paper. Bake at 350º till golden brown. Cool, and cut into small cubes. Serve with soup. |
This recipe for Wedding Soup is from