Joellen's Italian Wedding Soup

For this, you don't even need a bride.

The very best version of this classic soup that I have ever had was made by my friend Joellen, a redhead of the I Love Lucy variety, who claims to be Italian. If this soup could be used as evidence, it must be true. She says the secret is in the broth and often spends 2 or 3 days getting it just right. When she is satisfied, she moves on to the rest.

Italian Wedding Soup

1. The chicken stock:
2 pounds chicken parts
2 large onion s
3 stalks celery, including leaves
3 large carrots
3 cloves of garlic
2 teaspoons salt
4 - 5 peppercorns
3 whole cloves
12 cups water

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 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.

2. The meatballs:
Combine 1/2 pound lean ground beef, 1 egg (slightly beaten), 4 tablespoons bread crumbs, 2 tablespoons parmesean cheese, and 1/2 teaspoon of dried basil. Shape into 3/4 inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside.

3. 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.

4. Put it all together: 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 parmesean cheese. Stirring
continuously until the egg is fully cooked and the pasta is al dente. Add the
meatballs, adjust seasoning and heat through.

For those less dedicated to authenticity, canned chicken broth and frozen chopped spinach can be substituted. The acini de pepe floating around gives it the look of the real thing. And looks, as you all know, are half the battle.

Comments

[Dede]

My family loves this soup I do a similar meatball except I make them tiny use oregano instead of basil and I bake the meatballs Yummmmmm

[Lynne]

I've made this soup several times. My family loves it. I make the meatballs with italian sausage instead of ground beef. I've also made it, elimianating the egg. Both ways - delicious!

[mpyhcerg nhdy]

vwegzjc njyctpe qopykzuji dlxshryez ansyc qtduhb qwfmu