In this video, you will see the Ingredients and directions for making Italian wedding soup.
Here are the ingredients:-
For the broth:
1 large onion
2 medium tomatoes
4 carrots
4 celery stalks
3 potatoes
1 whole chicken 3 to 4 pounds(1300 to 1800 grams)
Few sprigs of fresh parsley
2-3 Parmigiano Reggiano rinds optional.
For the small meatballs:
1 pound chopped beef 93/7 percent fat (450 grams).
1 piece stale Italian bread about 2.5 ounces (65 grams).
1 cloves garlic minced.
Few sprigs of fresh parsley.
1-2 eggs.
1/3 cup of pecorino romano.
Salt and black pepper to taste.
2 cups of milk.
For Green vegetables:
1 escarole bunch
1 bunch of dandelions
Directions:-
Making the broth for the soup:
Step#1- In a large pot fill with about 8 quarts of cold water and bring to a boil.
Step#2- Rinse your chicken and trim excess fat. Add to your boiling water, now add the carrots, onion, celery, tomatoes, potatoes, and parsley. Bring it back to a boil then lower your heat to simmer and let it cook for about 2 hours.
Escarole and Dandelions:
Step#1- Trim the stem on the dandelions about one inch off. The escarole just cut the base off and pull it apart. Wash both in warm running water to remove all sand and soil.
Step#2- Fill a large pot with 2 quarts of water. Add salt and bring to a boil. Add your washed escarole and dandelions. Let them cook for about 5 minutes. Drain and let them cool. Squeeze the excess water by squeezing in your hands held together. Now cut into smaller pieces.
Making the meatballs:
Step#1- Soak the bread in milk and you can also add some water too to totally submerge.
Step#2- In a large bowl add your meat, egg, salt, pepper, and Pecorino Romano.
Step#3- Squeeze the milk out of the bread. Add bread, parsley, and garlic to a food processor and give it a few pulses until all in small pieces. It will make for easier mixing.
Step#4- Add to your meat mixture Mix with your hands but don’t overwork it. If the mixture is dry add another egg. Form small meatballs and set aside.
Putting together – Final assembly of soup:
Step#1- Remove vegetables and chicken from broth.
Step#2- Let the chicken cool and pick the meat off the bones and shred it into smaller pieces.
Step#3- Bring your clear broth to a rolling boil. Add your meatballs, careful not to burn yourself.
Step#4- As they cook they’ll float to the top.
Step#5- Add the Parmigiano Reggiano rinds.
Step#6- Add your shredded chicken and green vegetables.
Step#7- Beat 4 eggs add black pepper and 2 tablespoons of Pecorino Romano and slowly add to the boiling soup. Taste and adjust your salt. Let it all cook together for 15 minutes so that the flavors all come together.
Now you’re ready to serve.
Enjoy. 🍷
Buon Appetito!