italian wedding soup
 
  the chicken stock:
2 lb.  chicken parts
2 large  onions
3 stalk  celery, including leaves
3 large  carrots
3 clove  of garlic
2 tsp  salt
4 - 5   peppercorns
3   whole cloves
12 cup  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. 
 
the meatballs: 
combine 1/2 pound lean ground beef, 1 egg (slightly beaten), 4 
tablespoons bread crumbs, 2 tablespoons parmesan 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. 
 
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. 
 
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 parmesan 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. 
 
source: http://joyofsoup.com/archives/000067.php 
 
 
 
 
 
 
(ID: 76062) Mirror: rec.food.recipes: Sun, Sep 5, 2004


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