Mom's and My Italian Wedding Soup
This recipe crafts a comforting Italian Wedding Soup featuring a homemade chicken broth base. It combines tender, seasoned mini meatballs with fresh vegetables like carrots, celery, onion, and escarole, finished with small Acine de Pepe pasta. The result is a hearty and flavorful soup, perfect for a warming meal, garnished with grated Romano cheese.
Equipment
- 1 Large Stockpot For simmering chicken and broth
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl For meatball preparation
- 1 Slotted Spoon For skimming and handling meatballs
Ingredients
Main
- 3 pounds whole chicken broiler/fryer
- 3 stalks celery
- 3 mediums carrots
- 2 smalls onions
- 1 head escarole
- 1 cup Acine de Pepe pasta
- 1 teaspoon/cube chicken bouillon
- 1/2 pound meatloaf mix (ground pork beef,
- cup bread crumbs
- 1 large egg
- salt and pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 tablespoon grated Romano cheese plus extra to garnish
Instructions
- Prepare chicken broth: In a large stockpot, combine the whole chicken broiler/fryer, 2 celery stalks, 2 carrots, and 1 onion with enough water to cover. Bring to a simmer and cook until chicken is very tender, about 1.5-2 hours. Skim any foam, then remove chicken. Strain the broth, reserving liquid. Debone the chicken, shredding the meat and discarding skin and bones.
- Prepare vegetables: Dice the remaining celery, carrot, and onion. Thoroughly wash and roughly chop the head of escarole.
- Make meatballs: In a mixing bowl, combine the meatloaf mix, bread crumbs, large egg, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1 tablespoon grated Romano cheese, and a pinch of salt and pepper. Mix gently until just combined. Form into small, marble-sized meatballs.
- Cook vegetables in broth: Bring the strained chicken broth to a gentle simmer. Add the diced celery, carrot, and onion. Cook for about 10-15 minutes, or until vegetables are tender-crisp.
- Cook meatballs: Carefully drop the small meatballs into the simmering broth. Cook for 5-7 minutes, or until they float and are cooked through.
- Add escarole: Stir in the chopped escarole and cook for another 5-7 minutes, or until the escarole is wilted and tender.
- Cook pasta: In a separate pot, cook 1 cup of Acine de Pepe pasta according to package directions until al dente. Drain thoroughly.
- Combine: Add the cooked and drained pasta and the reserved shredded chicken meat to the soup.
- Adjust seasoning: Stir in the chicken bouillon cube (or 1 teaspoon bouillon granules if preferred). Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish generously with extra grated Romano cheese.
Notes
For a truly superior flavor, making your own chicken broth from scratch is paramount. Ensure the broth is well-seasoned before adding other components. When forming the meatballs, avoid overworking the mixture to keep them tender; a light hand is key. For enhanced depth of flavor, consider sautéing the diced carrots, celery, and onions in a little olive oil before adding them to the broth. Ensure the escarole is thoroughly washed and cook it just until wilted to retain some texture and vibrant color. Always taste and adjust seasoning at the end, as the bouillon and Romano cheese contribute significant saltiness.