Italian wedding soup recipe ?

Question

On a trip to Chicago i had a soup called italian wedding soup, it was delicious with meat balls and pasta in .... does anyone have an authentic recipe?

Answer 1

Italian Wedding Soup

Ingredients:

For the chicken stock:

2 pounds chicken parts
2 large onions
3 stalks celery, including leaves
3 large carrots
3 cloves of garlic
2 teaspoons salt
4 - 5 peppercorns
3 whole cloves
12 cups cold water

Meatballs:

1/2 pound lean ground beef
1 egg (slightly beaten)
4 tablespoons bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon dried basil

2 heads escarole
1 1/2 cups acini de pepe (a small round pasta)
3 eggs (slightly beaten)
1 cup parmesan cheese

Procedure:

For the chicken stock:

Quarter the onions. Chop scrubbed celery and carrots into 1-inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven.

Add COLD water. Bring to a boil.

Reduce heat, cover and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface.

Meatballs:

Combine all ingredients and shape into 3/4-inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside.

For the escarole:

In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens.

Drain. When cooled, squeeze out all extra liquid.

For the soup:

Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese.

Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through.

Answer 2

ITALIAN WEDDING SOUP
1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk
Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.
1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water
Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

Answer 3

(L)
ITALIAN WEDDING SOUP

1/2 lb. meat loaf mix (ground beef and pork)
2 tsp. dried parsley
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. basil
1/4 c. milk

Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

1 stewing chicken
1 onion, quartered
4 cloves garlic, minced
1 bay leaf
1 carrot, thickly sliced
2 stalks celery, with leaves, cut up
1/3 teaspoon oregano
4 peppercorns
2 tsp. salt
6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot.
Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes.

Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain.

Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more.

Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken.

This freezes well and can be doubled if you have a pot large enough.

Answer 4

This is my favorite recipe for it...and the easiest I think:

Italian Wedding Soup
Sweat in 2 TBL olive oil over med heat until softened:
1 c yellow onion, diced
1 c celery, diced
1 c carrot, diced
1 c ham, diced
1 TBL garlic, minced

Add and simmer 15-20 minutes:
6 c low sodium chicken broth
2 tsp dried oregano
2 tsp crushed red pepper flakes
1 bay leaf

Drop in and cook until they float to the top, 3-4 minutes:
30 uncooked marble sized meatballs

Stir in and cook about 2 minutes:
1 can (15 oz.) white beans, rinsed and drained
2 c whole spinach leaves
½ c chopped fresh parsley

Combine off heat; and stir into soup:
2 eggs, beaten
½ c Parmesan, grated

Makes 12 cups.

Answer 5

omg i love this soup, i am so glad you asked this question. I don't know of a homemade recipe yet, but I have tried Campbells Italian wedding soup and it is marvelous. It is my favorite soup by far. If you can't find a good recipe try that, you can find it in your local grocery store in the soup isle and it is really cheap.

Answer 6

2½ hours 30 min prep
Change to: Big Pot US Metric
4 skinless chicken breasts
1 onion, cut in half
1 carrot
celery tops
2 teaspoons salt
6 quarts water
1/2 lb lean ground beef
2 teaspoons dried parsley
1/4 cup cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1 egg
2 slices bread, soaked in milk (sm. amount)

In large kettle combine chicken breasts, onion, carrot, celery tops, salt and water.
Bring to a boil and simmer 2 hours or until chicken is tender.
Remove chicken, cook and cut into small pieces.
Strain broth and return to kettle.
Add to broth- 2 ribs celery, cut small; 2 carrots, grated; 1 onion, diced; 8 chicken bouillon cubes.
Simmer 30 minutes, then add to broth: 1 head endive, cleaned and shredded and par boiled 1 minute in salted water; drain.
Add cubed meat and meat balls (see below).
Before serving, while soup is simmering add very slowly: 2 well beaten eggs to soup.
Stir constantly.
Serve with flavored croutons.
Meatballs: Mix ground beef, parsley, cheese, salt, pepper, garlic powder, oregano, basil, egg and bread pieces together and shape into 1/2 inch balls.
Drop into pan of boiling water 5 minutes.
Remove with slotted spoon and set aside.
Add to Italian wedding soup along with cubed chicken.

Answer 7

I found a couple recipes at food network. I haven't made this soup myself. If you have a school nearby that does Market Day they sell it in decent sized packages. It's not that expensive and very good. I order it regularly.

recipes:
http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=italian+wedding+soup&site=food

Market day:
http://www.marketday.com/products/ordersheet.asp

(their chicken dumpling soup is good too)

Answer 8

I'm italian and it's the first time I heard there's an italian soup named wedding soup... Grazie, I try to make it ...

Answer 9

This soup has been in my family for years. It's always prepared for Sunday dinner by Nonna. However, listed below, I have my grandma's original & traditional recipe. I also listed another one, my husband wanted to add that comes from his family too. We're always trying to figure out which Wedding Soup is better,
from my Nonna or his. Try both, let us know which one is better.


INGREDIENTS
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
DIRECTIONS
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.






Or






INGREDIENTS
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots
DIRECTIONS
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Answer 10

I have managed to find a couple of recipes and have attached the links for you.
Hope it turns out well!!