Saturday, September 21, 2013

Best Italian Wedding Soup

You haven't tried a soup recipe until you've tried this Best Italian Wedding Soup recipe. Whether for a special occasion or just because you can, make up a batch of this delicious soup today.

Cooking Time:1 hr 40 min

•1 head of escarole, washed, steamed and chopped to bite size
•2 hard boiled eggs, chopped
•1 1/2 pounds chicken, on bone
• small pre-cooked meatballs, marble size
•1 large onion
• celery leaves
•1/2 cup carrots
•1/2 cup chopped celery
•1 cup crushed egg noodles or pastene
• fresh parmesan, to sprinkle over top (optional)

1.Place chicken, onion, celery leaves in a pot. Pour water over top until just covered and bring to boil.

2.Reduce heat and simmer until chicken is very tender and falls away from the bone, about 1- 1 1/2 hours.

3.Remove chicken, celery leaves and onion. Chop chicken to bite sized pieces. Reserve broth.

4.Put celery and carrots in broth. Cook until tender, about 4-5 minutes. Add escarole, meatballs, noodles, eggs, and chicken. Bring to a low boil.

5.Simmer until noodles are cooked. Serve hot with crusty bread. Sprinkle parmesan cheese on top.

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