thechefatsolago

Italian Wedding Soup

The Chef at Solago

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Italian Wedding Soup
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
  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.
Details
Prep time: 1Cook time: 2-hrTotal time: 3 hrs

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