wedding soup?

Answer 1

MEATBALL INGREDIENTS:
1 lb ground turkey
1 lb ground veal
1 cup fine bread crumbs
1 clove garlic, finely chopped
1/2 cup milk
2 eggs, beaten
1-1/2 tsp salt
1/2 cup parmesan cheese
1 tablespoon parsley, minced
Mix meatball ingredients together and roll into small teaspoon-size balls. Refrigerate until needed.


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STOCK INGREDIENTS:
1 large (5-6 lb) roasting chicken
3 carrots, cut into bite-size pieces
3 stalks celery, cut into bite-size pieces
1 medium onion, finely chopped
1 tablespoon parsley, chopped
1 bunch endive, coarsely chopped
1/2 cup parmesan cheese
1/2 cup baby pastina
Stew the roasting chicken with 2 quarts of water and 3 chicken bouillon cubes. Remove chicken from broth; cool, bone and cut into bite-size pieces. Save broth and strain.
To broth add carrots, celery, onion and parsley. Salt to taste. Simmer 1 hour. Add meatballs. Simmer 1 more hour. Add chicken, baby pastina and parmesan cheese. Salt to taste. Heat until endive is wilted and pasta is done. Add water or extra broth as needed. Ready to serve.

Answer 2

Italian Wedding Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Answer 3

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired

Answer 4

This is some really good soup, the first time I had it was at a Wedding & go figure!! But it is really really good!!

Answer 5

it's great and rachel ray has a recipe in one of her cookbooks that is easy and good to make.