Italian Wedding Soup

This soup is a flavorful mix of chicken, chicken stock, onion, carrot, celery and chopped escarole, with tiny Parmesan meatballs and fine noodles added to the broth.

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Ingredients:

• 1 whole chicken OR 2 pounds of meaty chicken pieces
• Salt & pepper (to taste)
• 2 onions, coarsely chopped
• 1 head escarole
• 1 or 2 cubes of chicken bouillon (optional)  
• 2 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 pound ground beef or meatloaf mix
• Italian-flavored fine dry bread crumbs (approximately 2 Tbsp.)
• 2 Tbsp. parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper  
• 1 cup uncooked thin egg noodles

Method

Cook chicken, salt, pepper, and 1 of the onions in enough water to cover until chicken is done. Remove chicken; discard onion, reserving the cooking liquid; set all aside. Meanwhile, wash escarole very well to remove any sand. In saucepan combine escarole and 1 to 2 cups of water. (DO NOT COVER IT WITH WATER.) Bring to boiling; reduce heat. Cook until it looks almost waxy, approximately 20 to 30 minutes. Drain; chop escarole finely! Shred the cooled chicken, discarding skin and bones, and return it to the reserved stock. If desired, add bouillon. Add carrots, celery, remaining onion, and chopped escarole. Season to taste with salt and pepper. Mix ground beef and just enough bread crumbs to bind (about 2 Tbsp.) Mix in Parmesan cheese and the remaining salt and pepper. Form into tiny meatballs and add to the soup. Cook soup until veggies and meatballs are done, approximately 30 minutes, stirring occasionally. When done, add egg noodles and let it cook about 7 minutes more, until noodles are just done.

Notes: I like to let the soup cook longer than the 30 minutes, just because it tastes good!!!

Number of servings: 6

Submitted By: Cassandra Crawford
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