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Full Online Book HomeLearning KitchenSoups - Italian - Italian Wedding Soup By Becky
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Soups - Italian -  Italian Wedding Soup By Becky Post by :rayinc3 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2851

Click below to download : Soups - Italian - Italian Wedding Soup By Becky (Format : PDF)

Soups - Italian - Italian Wedding Soup By Becky

Broth:

3 or 4 qt. chicken stock (canned or homemade)
1 c. diced onions
1 c. diced celery


Bring chicken stock to simmer; add onions and celery. While stock is simmering, make the meat balls.


Meatballs:
1 1/2 lb. ground beef or turkey or veal or combination
1/2 c. Italian bread crumbs
1/4 c. chopped parsley
1 egg
1/2 c. Parmesan cheese
milk, salt and pepper to taste
large head of escarole or curly endive or spinach


Mix all the ingredients together: ground meat, bread crumbs, parsley, egg, cheese and a little milk to bind together. Form tiny meatballs and drop directly into simmering broth.

While the meatballs are cooking, bring a gallon of water to boil and partially cook the 3/4 to 1 pound acini de pepe. Drain and set aside. While the macaroni is cooking, chop the escarole fine and add to meatballs in the soup. Let simmer a few minutes and add the acini de pepe. This can be cooked a few minutes longer to finish cooking the macaroni; do not overcook.
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