Grandmom Lena's Italian Wedding Soup Recipe

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Grandmom Lena's Italian Wedding Soup
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Ingredients
21
Count
Nutrition
232
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Prepare soup:.
  2. Place chicken in a large stock pot with just enough cold water to cover.
  3. Slowly bring to a boil and skim off the brown foam that rises to the surface.
  4. Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
  5. Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
  6. Strain the meat and vegetables from the broth.
  7. Pull meat off the bones and break into spoon sized pieces and return to the broth.
  8. Finely mince the carrot and return that to the broth. Set aside.
  9. Prepare meatballs:.
  10. In a food processor add the eggs, garlic and parsley. Pulse on and off until minced but not a complete emulsion. You want very fine pieces.
  11. In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
  12. With your hands, begin to work the meats together with the egg.
  13. Add cheese and some of the breadcrumbs.
  14. Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
  15. Roll mixture into small meatballs approx the same diameter as a quarter.
  16. In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
  17. Drop the little meatballs into the college inn and poach until cooked through (about 3 minutes) remove with a slotted spoon and add to reserved soup. Continue until all the meatballs are cooked.
  18. Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
  19. In another large stockpot, bring a large amount of salted water to a rolling boil.
  20. Add the thoroughly washed escarole to the water and allow to return to a boil.
  21. Cook until bright green slightly tender (don’t overcook here in the water) remove with a large slotted spoon or strain into a colander.
  22. Add to stock pot with soup. Add remaining college inn to the soup (enough to cover all ingredients in pot) and bring to a simmer.
  23. Add additional 1/3 cup locatelli to simmering soup.
  24. Tastes best if refrigerated overnight and warmed thoroughly the next day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.06 Kcal (972 kJ)
Calories from fat 152.55 Kcal
% Daily Value*
Total Fat 16.95g 26%
Cholesterol 79.14mg 26%
Sodium 298.5mg 12%
Potassium 330.04mg 7%
Total Carbs 4.91g 2%
Sugars 1.56g 6%
Dietary Fiber 1.01g 4%
Protein 14.88g 30%
Vitamin C 6.3mg 10%
Vitamin A 0.2mg 5%
Iron 1mg 6%
Calcium 34mg 3%
Amount Per 100 g
Calories 131.01 Kcal (549 kJ)
Calories from fat 86.12 Kcal
% Daily Value*
Total Fat 9.57g 26%
Cholesterol 44.68mg 26%
Sodium 168.51mg 12%
Potassium 186.32mg 7%
Total Carbs 2.77g 2%
Sugars 0.88g 6%
Dietary Fiber 0.57g 4%
Protein 8.4g 30%
Vitamin C 3.5mg 10%
Vitamin A 0.1mg 5%
Iron 0.6mg 6%
Calcium 19.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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