GRANDMOM LENA'S ITALIAN WEDDING SOUP
I'm sharing my family tradition with this one... there never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until I got the 'thumbs up' from my Dad. We usually have it as a first course for Thanksgiving. I always wondered why we only ever had it once a year, then I realized it's because there's a good bit of work involved. I think it's worth it!
Provided by CHRISSYG
Categories Vegetable
Time 5h
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- Prepare soup:.
- Place chicken in a large stock pot with just enough cold water to cover.
- Slowly bring to a boil and skim off the brown foam that rises to the surface.
- Once the brown foam subsides, add the rest of the ingredients except the salt and pepper.
- Boil chicken gently for approximately 2-3 hours until the meat is falling off the bone and the vegetables are very soft.
- Strain the meat and vegetables from the broth.
- Pull meat off the bones and break into spoon sized pieces and return to the broth.
- Finely mince the carrot and return that to the broth. Set aside.
- Prepare meatballs:.
- 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.
- In a large bowl add the three ground meats and top with the egg mixture and salt and pepper.
- With your hands, begin to work the meats together with the egg.
- Add cheese and some of the breadcrumbs.
- Add as much or as little breadcrumb that you need until the mixture is somewhat moist, holds together, and not too dry.
- Roll mixture into small meatballs approx the same diameter as a quarter.
- In a medium sized saucepan, bring about 2 cups of the college inn chicken broth to a simmer.
- 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.
- Strain liquid left over in saucepan through cheesecloth and add to the soup that now has meatballs and chicken pieces in it.
- In another large stockpot, bring a large amount of salted water to a rolling boil.
- Add the thoroughly washed escarole to the water and allow to return to a boil.
- Cook until bright green slightly tender (don't overcook here in the water) remove with a large slotted spoon or strain into a colander.
- 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.
- Add additional 1/3 cup locatelli to simmering soup.
- Tastes best if refrigerated overnight and warmed thoroughly the next day.
Nutrition Facts : Calories 187.5, Fat 10.4, SaturatedFat 3.4, Cholesterol 58.8, Sodium 534, Carbohydrate 7.8, Fiber 2.2, Sugar 2, Protein 14.9
OLIVE GARDEN ITALIAN WEDDING SOUP
This is a copycat version of the Italian Wedding Soup served at Olive Garden on rare occasions. Can be made vegetarian by removing the meatballs and using vegetable stock. Add mushrooms and thin strips of nori for more flavor. Meatballs can be made ahead and frozen until needed.
Provided by Member 610488
Categories Spinach
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine the bread crumbs, cheese, nutmeg and 1/4 cup onion. Add the egg and ground meats and blend well with your hands. Shape into little meatballs, about 3/4 inch to one inch in diameter.
- Brown them in a little hot oil until they are well colored on all sides. Drain on a paper towel.
- In the bottom of a large soup kettle or dutch oven, heat 2 tbsp of olive oil and saute the garlic and the onion slowly until they begin to disintegrate. Do not let them brown or burn. You may need to add a tsp of stock as they cook.
- Sprinkle the flour over the onion mixture and stir continuously as you make the roux. Stir until the flour turns a light brown. Pour the boiling beef stock into the kettle and bring to a boil, stirring to blend well.
- Add the pasta and the spinach and simmer until the pasta is tender. Adjust the seasonings. Return the meatballs to the soup and heat through. Serve hot.
ITALIAN WEDDING SOUP
This recipe is FROM SCRATCH - like my grandmother used to make it. Brings back GREAT childhood memories!
Provided by Kate DeMello
Categories European
Time 2h30m
Yield 1 Big Pot
Number Of Ingredients 16
Steps:
- In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
- Bring to a boil and simmer 2 hours or until chicken is tender.
- Remove chicken, cook and cut into small pieces.
- Strain broth and return to kettle.
- Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
- Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
- Add cubed meat and meat balls (see below).
- Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
- Stir constantly.
- Serve with flavored croutons.
- Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
- Drop into pan of boiling water 5 minutes.
- Remove with slotted spoon and set aside.
- Add to Italian wedding soup along with cubed chicken.
- I like to add some homemade pasta noodles or pastine if you don't have a pasta maker.
- ENJOY!
Nutrition Facts : Calories 1813.1, Fat 48.2, SaturatedFat 18.6, Cholesterol 924.5, Sodium 6841.1, Carbohydrate 45.9, Fiber 4.7, Sugar 10.2, Protein 280.8
FAMOUS ITALIAN WEDDING SOUP
Traditionally this soup is served at Italian weddings, but my family made it every time we wanted to feel the "love". This reminds me of my Italian (Scavo / Rotella) family recipe.
Provided by Cook4_6
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl stir together first 6 ingredients.
- Stir in cheese and bread crumbs.
- Mix in meats with your hands.
- Roll into 1 inch meatballs (about 75).
- Place on baking sheet.
- Bring broth to a boil in a large pot over medium high heat.
- Add meatballs and escarole and simmer about 10 minutes.
- Whisk eggs and cheese in a bowl; then add to soup slowly stirring with a fork to form thin strands of egg about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 291.4, Fat 16.9, SaturatedFat 7.1, Cholesterol 121.5, Sodium 1547, Carbohydrate 7.4, Fiber 2.1, Sugar 1.8, Protein 25.9
ITALIAN GRANDMA'S WEDDING SOUP
This recipe comes from someone who shared it on facebook. I have personally made it.. it tastes yummy!
Provided by anneliese reitz
Categories Other Soups
Time 2h30m
Number Of Ingredients 17
Steps:
- 1. Making the chicken broth. Get a big pot, Add Water, Chicken, carrots, celery, chicken boulon cubes, pepper and parsley to a boil and then let simmer for at least about 2 hours. make the "miracle" meatballs....my fave as a round-faced little girl. Mix together (mixing with your hands makes the marriage of flavors work better) a pound of ground turkey (nana used half beef and pork ground), a half cup of finely chopped parsley, 4 cloves of minced garlic, a cup of Italian seasoned breadcrumbs, a half cup of Parmasean cheese, 2 eggs, a teaspoon of salt, and a little milk to make it work as a moist mix of meat that can be rolled into balls. Set aside Enlist your family if they are around, to roll this mix into small meatballs...size between a nickel and a quarter. LOL
- 2. Remove chicken from chicken broth with slotted spoon and set aside in refrigerator to cool. Drop meatballs one by one into broth and continue simmering soup for about a half hour. Check on your chicken in fridge. When cool, cut up the chicken into "soup pieces" and add back to broth. When you add the chicken back....add two bags of fresh spinach or a pound of escarole or a combination of both. Keep the soup on the lowest simmer possible.
- 3. When greens are soupy, add one pound of PASTINA (teeny tiny round egg pastas) or the tiniest pasta tubes you can find, simmer 10 more minutes AND SERVE WITH GRATED PARMASEAN CHEESE AND LOVE.
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