Italian Wedding Soup
 
  complete ingredient list:
1/2 lb.  sirloin, ground
1/4 lb.  veal, ground
1/4 lb.  pork, ground
  fresh parsley
  parmesan cheese, either fresh or from the green can
  fresh garlic 2 cloves
  oregano - dried is fine
1   egg
  bread crumbs
1   whole chicken
  onions 2-3
  carrots
  celery
  peppercorns
  bay leaf
  acini di pepe, pasta
 
 
 
 
 
for the meatballs: 
 
1/2 lb.  ground sirloin
1/4 lb.  ground veal
1/4 lb.  ground pork
2 Tbsp  minced fresh parsley
1/4 cup  parmesan cheese (cheese from the green can is fine)
1   garlic clove, finely minced
1/4 tsp  oregano
1   egg
  bread crumbs (use as much as needed to hold the meat mixture together)
  salt and pepper to taste
2 - 3 can  chicken broth or enough to cover the meatballs in a frying pan
 
mix all ingredients and shape into 1/2" meatballs. in a large frying pan, 
heat the chicken broth to a simmer. poach the meatballs (you may have to 
do this in batches) about 5-7 minutes or until they test done. remove from 
the pan drain and cool. can be done the day before and refrigerated. 
 
for the soup: 
 
1   whole chicken (i remove the skin and any fat that i can get to)
1   onion, coarsely chopped
1   carrot cut into chunks
1 - 2 stalk  of celery cut into chunks, add a few celery leaves
6   peppercorns
1   bay leaf
1   garlic clove (leave it whole)
 
place the chicken in a big soup pot and bring to a boil. skim the surface 
of the soup then add the vegetables and seasonings. turn the heat down to 
a simmer and cook the chicken for about 1 1/2 hours. remove the chicken 
from the pot, set aside to cool. use a strainer and pour the chicken broth 
through the strainer into another container. discard the cooked 
vegetables, then return the soup to the soup pot. 
 
remove the meat from the chicken and cut into bite size pieces. set aside. 
 
in the soup pot add: 
 
2 stalk  of celery, chopped small
1   onion, finely chopped
2   carrots, small dice
 
bring to a boil then turn the heat down to a simmer for about 20 minutes. 
add 1/2 box of chopped spinach, simmer until the spinach is cooked, about 
10 minutes. cook about 1/2-3/4 cup of acini di pepe pasta. this can be 
found with the pasta products. just follow the directions on the box to 
cook it. drain well. to the soup, add the chicken, meatballs and cooked 
pasta, simmer about 10 minutes. correct seasonings if necessary. serve. i 
serve the soup with freshly grated parmesan cheese (or packaged 
parmesan-whatever you have handy). the soup freezes well. jan 
 
-- 
(ID: 6349) Mirror: rec.food.recipes: Thu, Sep 2, 2004


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