Moms Italian Wedding Soup Food

MOM'S ITALIAN WEDDING SOUP

Steps:

• Mix the onion, garlic, egg, salt together in a large bowl. Add the ground pork (or mixture of pork and beef, if using), Parmesan and a few grinds of pepper. Mix together. (Cook's note: I usually fry up a little meatball at this stage in order to be sure I have the seasoning right. This gives you a chance to adjust seasoning before you shape them all!) Using your hands, shape into little meatballs - approximately 1 inch in size. Place on cookie sheet or tray.
• Bring broth to a boil in a large pot over medium-high heat. Reduce heat to a simmer. Add the meatballs to the broth and cook until they are almost cooked through (about 5 minutes). Spoon any foam off the top.
• Whisk the eggs and cheese in a small bowl to blend. Using a wooden spoon, stir the soup in a circular motion. Slowly add the egg mixture to the soup, using the spoon to gently stir the eggs into thin threads in the broth.
• Add greens to the broth. Cook until wilted - about 3 minutes.
• Add salt and pepper, to taste. Ladle into warmed bowls and serve with plenty of Parmesan cheese and crusty Italian bread.

ITALIAN WEDDING SOUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
• In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

ITALIAN WEDDING SOUP

Steps:

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
• To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

MOM'S HOMEMADE ITALIAN WEDDING SOUP

Steps:

• Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
• Cook Acini di Pepe. Set aside.
• Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
• Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
• Add thawed spinach and cooked chicken. Cook another 10 minutes.
• Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.

FAMOUS ITALIAN WEDDING SOUP

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.

ITALIAN WEDDING SOUP

Steps:

• This soup takes a few days to prepare, but worth every bit of love and time you put into it. I am a pure bred Italian and got this recipe from my Mom and Aunt who are also pure bred Italian.
• DAY 1.
• With the 2 pounds of escarole (not endive); cut out core; wash, pat dry. Put in plastic bags (large bread bags work - each bag holds about a pound.) Squeeze out air; freeze. *Day 2, when ready to add to the soup, pound the frozen escarole (still in the bag) with the heel of your hand breaking escarole into bite-sized pieces. Dump into pot. Rinse the plastic bags with warm water to get most of the escarole pieces from the sides and dump the water into the pot. Discard the plastic bags - no mess. You are going to have a ton of utensils and pots to wash and take care of so this will save you some time.
• Throw everything into a LARGE pot - NOT THE ESCAROLE OR MEATBALLS (later for that). Cook chicken until falling off the bone with chicken broth, water, and veggies. Place colander over another large pot to catch all the soup; drain chicken. Put drained chicken in large bowl, cover; and refrigerate. Drain remaining soup through the colander; discard all those veggies. They have done their job. Refrigerate strained broth.
• Relax, you are done for the first day. Clean up the kitchen!
• DAY 2.
• Skim the grease off the cooled broth, return broth to REALLY LARGE pot; heat to simmer. While the soup is heating, skin, de-bone chicken and remove all that ugly stuff from your wonderful boiled chicken. Cut into pieces and dump into the broth. *Now, it's time for the escarole. Dump the frozen smashed escarole into hot broth. When the escarole has cooked down, (trust me, it will) slowly dump in the meatballs being careful not to splash the hot broth. Buy good store-bought ones. If you make your own, you will need an extra day. I tried it once and it is quite a job. You need 100 to 125 small frozen Italian meatballs, depends on your preference (and the size of your pot - better be LARGE). The meatballs are usually precooked so you only have to heat thoroughly. (Meatballs will swell as they cook; absorbing all that great broth, you will be glad you have a LARGE pot). Adjust spices. Serve with fresh, warm Italian bread to absorb all that wonderful soup and a simple salad. ENJOY!
• This leftover soup freezes well. Put leftover soup in plastic containers for gifts for a sick relative or friend. Everyone loves it. Not just another chicken and noodle soup! Even my grandchildren love it and eat every drop in their bowls including the greens. The escarole is masked by the great chicken flavor and they don't even know it's good for them. If you have never tried escarole, do it now. It is not bitter. Try it, you'll like it. And meatballs - what kid doesn't like meatballs?! - or adults for that matter.

ITALIAN WEDDING SOUP

Steps:

• In a large bowl, combine eggs and bread crumbs. Crumble beef and sausage over mixture; mix well. Shape into 3/4-inch balls.
• Place meatballs on a greased rack in a foil-lined 15-inch 10-inch x 1-inch baking pan. Bake at 350 degrees for 15-18 minutes or until no longer pink.
• Meanwhile, in a soup kettle or Dutch oven, sauté carrots, celery, onion and garlic in oil until tender.
• Stir in the broth, spinach, basil, soup mix, ketchup, thyme and bay leaves.
• Drain meatballs on paper towels.
• Bring soup to a boil; add meatballs.
• Reduce heat; simmer, uncovered for 30 minutes.
• Add pasta; cook 13-15 minutes longer or until tender, stirring occasionally.
• Discard bay leaves before serving.