ITALIAN WEDDING SOUP
Recipe Italian Wedding Soup:
¾ lb. ground beef and ¾ lb. ground pork
1 cup grated Parmigiano
1 clove garlic, minced
¼ fresh parsley, finely chopped
1 bay leaf
1-3 lb. broiler chicken
6 whole cloves garlic, peeled
10 cups water
1 large onion, chopped. 2 carrots diced
1 head escarole, finely chopped
4 ounces Ditalini or other short past
Combine ground meat, eggs, parsley, minced garlic, and Parmigiano, season with salt & pepper. Shape into Meatballs, about the size of a large Marble. Set aside.
Place whole chicken, whole garlic, bay leaf, and water in a large pot and bring to the boil. Lower heat and simmer for 1 hour and 15 minutes.
Cook the Ditalini according to directions on package. Drain and set aside until later.
Place meatballs in a lightly oil baking pan and cook in a 350 Degree oven for 8 minutes.
Remove chicken from pot and set aside to cool. Add Carrots and onions to broth, cook for 12 minutes.
Add escarole and cook 10 minutes at medium heat.
Remove chicken meat from bones and dice.
Add Meatballs, diced chicken, and pasta to the broth and simmer at the lowest flame for 12 minutes.
Ladle soup into bowls, giving everyone at least 5 little meatballs. Pass the Parmigiano and Mangia Bene.
Note: You can substitute Sausage for the Meatballs, which is how some people make this soup. It’s just as tasty and cuts down on some of the work. If doing so, substitute 1 /2 pounds of Italian Sweet Sausages for the meatballs. Lightly brown the links of sausage over low heat for 6 minutes. Remove from pan and cut each link into 6 equal size pieces, then add to soup in the same point (step 6) and cook over low heat in soup for 12 minutes.
Excerpted from MANGIA ITALIANO by Daniel Bellino Z .. October 2016 Publication