Wedding Soup
CATEGORIES
INGREDIENTS
  • Meatballs:
  • 3 lbs. ground meat
  • 3 eggs
  • 1 cup bread crumbs
  • 1 cup grated romano cheese
  • 1 tsp. garlic powder
  • 1/4 cup parsley flakes
  • 3 lbs. chicken breasts
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 gallon water
  • 10 chicken boullion cubes
  • Greens-Escarole
  • 1/4 cup parsley flakes
  • approx. 1/8 tsp. black pepper to taste
DIRECTIONS
  1. Mix meatball ingredients together in large mixing bowl; roll into small balls.
  2. Place meatballs on parchment paper-lined cookie sheet.
  3. Bake at 350° until completely cooked.
  4. Boil chicken breasts in large pan over medium high heat until cooked completely.
  5. Cut cooled chicken breasts into small pieces.
  6. Put chicken pieces in freezer bag. Label and put in freezer.
  7. Chop cleaned celery and onion.
  8. Cut ends off heads of greens.
  9. Wash greens throughly under cold running water, one leaf at a time.
  10. Heat pan of water to boiling.
  11. Place part of the greens in boiling water at a time. Leave in water for approximately 1 minute.
  12. Remove blanched greens from water and place in colander in sink.
  13. Let water drain from greens. Repeat the process until all greens are blanched.
  14. In large soup pot, combine 1/2 gallon of water and bouillon cubes.
  15. Bring to a boil.
  16. Add parsley flakes, black pepper, chopped celery and onion; simmer 5 minutes.
  17. Reduce heat to medium and add chicken and meatballs; simmer for 10 minutes.
  18. Chop greens on cutting board.
  19. Add chopped greens to soup pot.
  20. Let soup simmer for approximately 15 minutes.
  21. Serve hot.
  22. Top with grated romano cheese if desired.