Italian Wedding Soup
Posted by Todd Hewitt on
A Family Tradition full of Amazing Flavors
Ingredients
| 1 Large Chicken, for stock | 2 14oz cans Chicken Broth |
| 1 pound Beef, ground | 1 pound Veal, ground |
| 1 pound Pork, ground | |
| 2 large heads Endive | 4 Eggs |
| 1/4 cup Breadcrumbs | 1/4 cup Parmesan Cheese |
| to taste Parsley | to taste Salt. Kosher |
| to taste Pepper, fresh ground | to taste Garlic Powder |
Instructions
For the Meatballs
- Combine ground veal, pork, and beef with 1 or 2 eggs.
- Add spices and breadcrumbs, about ¼, to ½ cup (not too dry) roll into small balls ¼, to ½, inches.
For the Soup
- In a large stock pot boil chicken until it falls apart. About 1 hour.
- Cut up the chicken strain and broth thru cheesecloth until clear. This will be very rich so only use part of it along with 2 large cans of chicken broth, may add a little water.
- Add meatballs and chicken pieces to the broth and cook about 1 hour.
- Cut endive into small pieces, about 4 inches long and 1 ½ inches wide this does cook down so you may want more.
- Simmer 1 hour. Add 1or 2 beaten eggs, into some of the broth in a small cup, to temper then add to pot along with ¼ cup of grated Parmesan cheese.
Details
Prep time: 1Cook time: 2-hrTotal time: 3 hrs