Italian Wedding Soup
Italian Wedding Soup is an impressive dinner. Made with 3 qt. water (12 c.), 3 stalks celery with leaves, 1 c. onion, chopped, 1 1/2 tbsp. dried parsley and 1/4 c. grated romano cheese, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Bring water, chicken, celery, carrots, onion, bouillon granules and 1 tablespoon parsley to a boil in large saucepan. Reduce heat; simmer for 1 hour.
While chicken cooks, mix remaining ingredients except chicory (endive or spinach) and 1 egg.
Shape into 1/2-inch meatballs.
Cover and refrigerate until needed.
Remove chicken, celery and carrots from broth.
When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into 1/2-inch pieces.
Slice carrots and celery into 1/4-inch pieces.
Return chicken and vegetables to broth.
Add meatballs.
Bring to a boil; simmer for 5 minutes, until meatballs are done.
(This much could be done ahead of time.)
Stir greens into soup; bring to a boil.
Beat remaining egg; pour slowly into soup, stirring constantly.
π· Perfect Pairings
Complete your meal with these
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