Italian Wedding Soup Firehouse Style |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Comfort food on a cold, raw, windy day. My fellow jakes love this on a busy, cold workday. Hope you do too. Ingredients:
4 (26 ounce) cans chicken broth |
3 whole chicken breasts, skinned |
2 lbs baby carrots |
1 bunch celery, roughly chopped |
1 large onion, diced |
1 (28 ounce) can tomatoes, chopped with juices |
1/3 cup fresh parsley, chopped |
1 lb hamburger, rolled into sm. meatballs |
salt |
1 lb frozen cheese tortellini |
12 ounces egg noodles |
2 heads escarole, roughly chopped |
Directions:
1. Put chicken broth in large pot on med. high.
2. Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs.
3. Reduce heat to simmer.
4. Add salt to taste.
5. Remove chicken after 1-1/2 hours, dice, then return to pot.
6. Cook tortellini and egg noodles according to directions, drain and add to pot.
7. Simmer for another 1/2 hour.
8. Add escarole last 5 mins., stir to mix.
9. Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.
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