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Old 02-17-2009, 08:02 AM
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Default Italian Wedding Soup

Italian Wedding Soup
From the Kitchen of Joe Valencic

1~ 5-6# Soup chicken or chicken parts
2 teaspoons Kosher salt
8 Quarts of water
4 Stalks of celery- diced
4-5 Carrots - diced
2 T Basil
1 T Powdered garlic
1 Medium onion – diced
2 T chopped parsley
1 C Strained tomatoes
2 C Finely chopped, cooked escarole (only the
green leafy parts)
Marble sized meatballs (recipe below)

In a large stockpot combine all ingredients except for the escarole and meatballs. Cook until chicken is thoroughly cooked and starting to fall off the bones, about 1 1/2 hours. Remove chicken to cool, and check for flavor. Organic chickens will add more flavor. Add chicken base if needed or two cans of chicken broth and recheck flavor. Adjust seasonings as required. Shred cooled chicken meat and reserve in fridge.

Meatballs

2# Meatloaf mix (beef, pork, veal)
2 C Plain breadcrumbs
2T Parsley flakes
1/2C Finely chopped onion
1/4C Grated Parmesan Cheese
2 Eggs
2 t Kosher salt
1/2t Fresh ground pepper

Pre heat oven to 350 F. Mix all ingredients thoroughly and and pinch together to form marble sized meatballs. I use the large end of a mellon baller to slightly overfull, then roll into balls. This will make about 80 small meatballs about .38 oz. each pre-cooked weight. Place meatballs on baking sheets and cook for 20 minutes. Drain meatballs and add to soup. (I will sometimes make the meatballs ahead of time and freeze until I’m ready to make soup.)

Cool soup down and chill overnight in a stainless steel non-reactive container. Skim and discard congealed fat before reheating and adding cooked greens. Reheat the soup. Blanch the escarole them finely chop and add to the soup. If you can’t get escarole, you can use spinach or endive.

Optional Add-Ons:

Chopped small pieces of the chicken from the soup.
3 or more cups of cooked Ancini Di Pepe #28 soup pasta, or other small pasta like Ditalini.
Fresh grated Parmesan or Mozzarella cheese to sprinkle over soup when served.
Small oyster or soup crackers.


Remaining chicken can be made into chicken salad. Dice chicken and add mayonnaise, sweet pickle relish, salt, pepper and celery seed. Makes great sandwiches.

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Last edited by JoeV; 02-17-2009 at 08:08 AM.
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Old 02-17-2009, 10:10 AM
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Default Re: Italian Wedding Soup

Mmmm, I love this soup. A local restaurant makes it with what I think is Israeli couscous.
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Old 02-17-2009, 12:09 PM
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Default Re: Italian Wedding Soup

Beautiful soup, Joe. When I am sick, I often buy some at an Italian restaurant--that is if I am strong enough to leave the house. Now, I can make my own!
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Old 02-17-2009, 01:59 PM
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Default Re: Italian Wedding Soup

I love this soup. Thanks for the recipe.
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Old 02-17-2009, 03:54 PM
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Default Re: Italian Wedding Soup

DW loves this soup, thanks!
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Old 04-05-2018, 08:19 PM
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Default Re: Italian Wedding Soup

My recipe for the meatballs is just like Joe's, but I use Swanson chicken broth. Oh, and I added Israeli couscous, which I loved in it!

The only time I ever make the soup anymore is when my Dad is visiting, since he likes rolling all those little meatballs.

Lee
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Old 04-06-2018, 09:24 AM
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Default Re: Italian Wedding Soup

Aww, your Dad is a cutie pie, Lee

I also like the look of that soup.
Geez it's been a long time since I've made it.
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Old 04-06-2018, 09:52 AM
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Default Re: Italian Wedding Soup

Sass, maybe you can teach your granddaughters to roll the meatballs!

I only used 1.25 lbs. of meatloaf mix (ground beef, gr. pork, gr. veal) and it made a ton of meatballs. Two boxes and 1 small can of chicken broth, half a huge head of escarole. Made 3 quarts of soup!

Lee

Last edited by QSis; 04-06-2018 at 11:27 AM.
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Old 04-06-2018, 10:23 AM
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Default Re: Italian Wedding Soup

That's a good idea!
At this point the only kitchen help I get from them is getting under foot.
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