Mom'S And My Italian Wedding Soup

  1. Place chicken in a Dutch oven, and cover with 41/2 cups of water.
  2. Add cut-up veggies (1 onion, 1 stalk of celery, 1 carrot all unpeeled, for added flavor).
  3. Sprinkle with salt and pepper.
  4. Bring to a boil, skim the foam, then cover and simmer for 45 minutes.
  5. Cool about 10 minutes.
  6. Drain the veggies out of the broth; discard the veggies and keep the broth.
  7. Remove chicken meat from bone and cut up.
  8. Skim fat from broth. Yield will be approximately 3 cups cut-up chicken and 3 cups broth.
  9. Cook 1 cup of Acine de Pepe to "al dente" according to package directions. Drain and set aside.
  10. Cut 2 stalks of celery, 2 medium carrots, and 1 small onion into bite-size pieces.
  11. Clean one head of escarole and cook in a little water until wilted. Cool, squeeze out excess water, and cut up.
  12. Begin preparing the meatballs by mixing together: meatloaf mix, bread crumbs, egg, 1/2 tsp. each of salt and pepper, dried parsley, garlic powder, and 1 T. grated cheese.
  13. Begin compiling the soup by adding enough water to the broth to measure 5 cups.
  14. Heat broth, celery, onion, carrots, and chicken bouillon to boiling.
  15. Reduce heat, cover, and simmer until carrots are tender, about 15 minutes.
  16. Stir in cut-up chicken.
  17. Set back to boiling, add raw meatballs (1/4 tsp. per meatball), and simmer another 10 minutes.
  18. Add in cut-up escarole and cooked Acine de Pepe.
  19. If soup is too thick, add two or three cans of chicken broth to thin out.
  20. Serve immediately, sprinkled with a little grated Romano cheese.

broilerfryer, stalks celery, carrots, onions, head, pasta, chicken bouillon cube, meatloaf, bread crumbs, egg, salt, pepper, parsley, garlic, romano cheese

Taken from www.yummly.com/recipe/Mom_s-and-My-Italian-Wedding-Soup-1665117 (may not work)

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