Who doesn't love hot soup on a cool and rainy fall day? We love all kinds of soup, but Wedding Soup is a favorite at The Old Parsonage. So early Monday morning, I started the mini meatballs and the chicken broth. And by 10 am, the soup was simmering.
If you'd like my make-shift recipe, here it is. Although I don't have exact quantities. Use your judgement, that's what'll make it your own.
Italian Wedding Soup
- 2lbs Beef/Pork/Veal Mixture
- Bread crumbs
- 1 egg
- 1 tsp Crushed Garlic
- Parmesan Cheese
Combine all of the above and make mini meatballs - size of pennies. Bake or fry till cooked.
- 2 stalks celery
- 2 carrots
- 1/2 onion
- Crushed Garlic
- Salt and Pepper
- Approximately 64 oz of Chicken stock - I make my own, but any good brand name will do
Bring to a boil then add
- 8 oz of Acini de Pepe - a tiny round pasta
Clean 2 heads of escarole. You'll find this green in the lettuce section of your market. To clean the escarole, tear the leaves apart and wash them in cool water. It is very sandy, so do this very carefully or your soup will be gritty. Shred the escarole by cutting it into fine strips. Add to the pot of soup.
You may need to add additional water if it gets too thick, but we like it thick. Simmer and enjoy!
What's you favorite homemade soup?