Italian Wedding Soup
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The popular, cold-weather classic in our list of delicious, Italian soups. Though soup-making can be a process, there is nothing heartier than the reward.
- 2 pounds chicken
- 2 stalks of celery, diced
- 1 large carrot, peeled & diced
- 1 onion, diced
- 3 chicken bouillon cubes
- Salt and pepper
- 1 pound fresh endive or spinach, chopped
- 2 eggs
- 3 tablespoons Pecorino Romano
- 1/3 cup chopped parsley
- 1 large egg
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 slice fresh bread, torn into small pieces
- 1/2 cup grated Parmigiano-Reggiano
- 6 ounces ground beef
- 6 ounces ground pork
- 6 ounces ground veal
- Salt and pepper to taste
1 (1-pound) package DeLallo Acini di Pepe
Place all broth ingredients, except fresh spinach, in a stockpot. Add enough cold water to cover ingredients, by 2 inches. Bring to a boil over high heat, then reduce the heat to low. Simmer, half-covered for about 1 hour.
Remove chicken and let it cool. Remove skin, and pull the meat from the bones. Return only the chicken meat to the soup and continue to simmer for another hour.
In the meantime, beat eggs and Pecorino Romano to make egg mixture. Add fresh spinach and egg mixture to the soup. Simmer for another 20 minutes.
While soup finishes, cook pastina separately. Drain and set aside.
Preheat oven to 350˚F.
Stir parsley, egg, garlic, salt and fresh bread together in a large bowl. Mix with meats and Parmigiano-Reggiano. Using approximately 1 teaspoon of the meat mixture for each, spoon and roll into balls. Place on a baking sheet and bake until cooked through, about 15 minutes.
Suggestion: to serve, ladle soup over pastina and meatballs. This preserves the individual textures and flavors of ingredients, instead of allowing them to become "mushy" in the soup.
Serves 8 to 10