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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Italian Chicken Soup Recipe

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This recipe for Italian Chicken Soup is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Little Meatballs


Ingredients:  
Ingredients:  
4 lbs ground beef
I bunch Italian parsley
3 eggs
½ cup bread crumbs (might need more)
4 tbsp garlic powder (can be adjusted to your taste + or -)
salt and pepper to taste

Directions:
Directions:
Mix well and make into the size of a large marbles. Place on a baking sheet lined with wax or parchment paper. Put it in the freezer till frozen then put in freezer plastic bags. These can be made in advance.


 

Chicken Soup Stock (20 quart cooking pot)


Ingredients:  
Ingredients:  
8 chicken breasts
1 whole garlic bulb
3-4 onions
3-4 lbs of carrots
10-12 Chicken bouillon cubes
1 tbsp peppercorns

Directions:
Directions:
Add all the above ingredients except the escarole and macaroni to the 20 quart cooking pot. Cut the ends off the carrots and just clean them. I only cut the end off the top of the bulb of garlic and put the whole bulb. Peel the onions and cut them in half. After all ingredients are in the pot add water and fill to an inch from the top. Bring to a boil then reduce heat and simmer for 2 hours. After 2 hours, get 2 big bowls and remove the chicken and carrots to separate bowls. You need to strain the stock and throw away the remains in the pot. Return the stock to the pot.


 

Making the Soup


Ingredients:  
Ingredients:  
2-3 bunches of escarole
1 box of a pastine of your choice (smaller pastine works best)
shredded chicken, from stock
mashed carrots, from stock

Directions:
Directions:
When the chicken is cool shred it and put it back in the stock. Mash the carrots and return them to the stock. Prepare the pastine. Rinse in cold water. This can be made in advance and stored in the refrigerator. Prepare the escarole. Chop off the bottom and rinse well. Rough chop. Bring the stock with the carrots and chicken to a boil and add the frozen meatballs. Bring to a boil then simmer and cook meatballs for at least 30 minutes. Add escarole and simmer for another 15 minutes. Finally add pastine. Because this is a big amount I don’t add pastine to the all the stock. I put whatever soup I’m going to use in a separate pot and add the pastine. Pastine will suck up the stock and become soft. Have fun!

Number Of Servings:
Number Of Servings:
A whole pot (a huge pot)
Preparation Time:
Preparation Time:
Worth the effort - I did it over time. Meatballs one night, soup another. Takes hours!
Personal Notes:
Personal Notes:
I make this for holidays, mostly Christmas. My children love it as I do, even when visiting my son Derek.

 

 

 

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