Italian Wedding Soup

Posted by Todd Hewitt on

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Italian Wedding Soup
A Family Tradition full of Amazing Flavors
 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
For the Meatballs
  1. Combine ground veal, pork, and beef with 1 or 2 eggs.
  2. Add spices and breadcrumbs, about ¼, to ½ cup (not too dry) roll into small balls ¼, to ½, inches.
For the Soup
  1. In a large stock pot boil chicken until it falls apart. About 1 hour.
  2. 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.
  3. Add meatballs and chicken pieces to the broth and cook about 1 hour.
  4. Cut endive into small pieces, about 4 inches long and 1 ½ inches wide this does cook down so you may want more.
  5. 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.
Prep time: 1Cook time: 2-hrTotal time: 3 hrs

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