 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
This is my husband's recipe which was passed down from his grandmother. Wedding means the combination of all of the ingredients. Ingredients:
1/2 of a whole chicken. (remove the skin before cooking.) |
1-2 bay leaves |
1 bouillon cube |
1-1-1/2 lbs escarole |
1-2 carrots, diced into medium sized pieces. |
2 stalks of celery, diced into medium sized pieces. |
1 medium onion, chopped |
1/2 pound 90% lean ground beef |
1/3 cup grated cheese |
1/3 cup italian bread crumbs |
1 egg |
handful of chopped fresh parsley |
salt and pepper to taste |
1/3-1/2 pound of acini di pepe or orzo pasta. |
Directions:
1. Follow the steps below in sequence, as the timing of putting ingredients in the soup is important.
2. In an 5-6 quart saucepan, boil half a chicken. (Remove the skin before cooking.)
3. Cook for 1 1/2-2 hours on low boil.
4. Add 1 or 2 bay leaves, salt and pepper. As it is cooking, remove the foam from the liquid.
5. Add 1 bouillon cube.
6. When soup is done, remove chicken from liquid. Take meat off the bones and put into separate bowl; cover and refrigerate.
7. For best results, refrigerate broth overnight and skim fat off the top before reheating. Before reheating, strain broth through a fine strainer.
8. Clean and break into 2-inch pieces, 1 to 1 1/2 pounds of escarole. Steam escarole to 90% doneness. If you cannot find escarole, use romaine lettuce.
9. Scrape 1-2 carrots and dice into medium pieces.
10. Dice 2 stalks of celery into medium sized pieces.
11. 1 medium onion, chopped finely.
12. These 3 ingredients and the escarole will be added to the broth after the chicken has thoroughly been cooked and broth strained.
13. Prepare meatball mixture:
14. 1/2 pound 90% lean ground beef
15. 1/3 cup grated cheese
16. 1/3 cup Italian bread crumbs
17. 1 egg
18. Handful of chopped fresh parsley
19. Salt and pepper to taste
20. Roll meatballs in 3/4-inch diameter balls refrigerate until ready to cook soup.
21. When ready to cook soup, in a separate 2-quart saucepan, cook about 1/3-1/2 pound of Acini di Pepe or orzo pasta. Cook to al dente.
22. Add meatballs to broth. Cook at a simmer for 10 minutes. Add chicken pieces, carrots, celery and onion. Simmer until vegetables are 90% done. Add escarole and let simmer until almost done. Add pasta and soup is ready to serve.
23. Add grated cheese on top for additional flavor.
|
|