Ms B.
I enjoy keeping traditions alive, particularly tastey traditions!
Wedding Soup is served just everywhere on a daily basis where I grew up in NE OHIO
I never see this recipie anywhere else in my travels so I thought I'd share this regional Italian Classic
Wedding Soup:
6 lbs chicken pieces skin removed
4 tablespoons dry parsely
5 bunches of escarole
Dash of salt (to taste)
2 stalks celery(including leaves) chopped
5 Heaping tablespoons "millers chicken flovored soup base"
(you will have to substitute Broth or another soupbase if you cant find Millers)
2 onions, diced
In a large pot, boil escarole until tender; drain and set escarole aside.
Using the same large pot, cook chicken in fresh water until chicken comes easily off the bones; remove the chicken and debone. Set aside
Add the celery,onions and parsely, soup base or stock and adjust to taste by adding water or stock as necessary then correct the seasoning with dash of salt (I like cracked pepper too)
Simmer for 30 min
Add precooked meatballs(see recipie below), chicken and escarole chopped into bite size pieces, and simmer an additional 3 hrs
Meatballs:
2 pounds lean ground chuck
1 tablespoon dry parsely
1/4 cup grated romano cheese
Mix above ingredients into small meatballs (not larger than a marble)
Then brown them slowly in a skillet over low for about 30 minutes
I know it sounds like a lot of work but is easy and it is so delicious!
Enjoy!
I'm back!
Thanks for keeping watch!
Wonderful recipe, my!
*HUG*
Ms.B
I LOVE Italian Wedding Soup. Here in St. Louis there is an area called "The Hill"...the same area Yogi Berra was from I think...and it's all Italian. We have some incredible Italian restaurants here.